Description
A quick and easy one-pan stuffed pepper skillet made with ground beef, rice, bell peppers, and melty cheese. All the classic flavors of stuffed peppers, without the extra work!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef, (or ground turkey)
- 1 yellow onion, (diced)
- 1 red bell pepper, (stemmed, seeds removed, and chopped)
- 1 yellow bell pepper, (stemmed, seeds removed, and chopped)
- 3 cloves garlic, (minced)
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced fire roasted tomatoes
- 1 cup long grain white rice, (rinsed)
- 2 cups vegetable broth
- 2 teaspoons Worcestershire sauce (alcohol-free)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes, (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Freshly grated parmesan cheese and chopped fresh parsley, (optional for garnish)
Instructions
- Step: Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion is softened, about 5 to 7 minutes. Drain excess grease if needed.
- Step: Stir in the chopped bell peppers and cook for 3–4 minutes, until slightly softened. Add the garlic and cook for 1 minute, until fragrant.
- Step: Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly for deeper flavor.
- Step: Stir in the diced fire roasted tomatoes (with juices), rice, broth, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
- Step: Bring the mixture to a simmer, then reduce heat to low. Cover the pan with a lid and cook for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed. If the rice isn’t quite tender and the skillet looks dry, add a little extra broth until everything finishes cooking.
- Step: Give the mixture a good stir. Taste and add salt and pepper, if necessary. Sprinkle the mozzarella and cheddar cheese evenly over the top. Cover the skillet and let it sit for 2–3 minutes, or until the cheese is melted.
- Step: Remove from heat. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve warm.
Notes
You can use ground beef or ground turkey—both work great! Rinse the rice before adding it to the skillet for the best texture. If the rice isn’t fully cooked and the skillet looks dry, add a splash of broth and continue cooking until tender. For the best melt, use freshly shredded cheese instead of pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 793 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg