This Ground Beef Stuffed Pepper Skillet is filled with all the flavors of traditional stuffed peppers, but made in just one pan in less than 30 minutes!
If you’re looking for easy weeknight dinner recipes, this is definitely where you want to be.
I figured it was time to share another one skillet dinner with you since it’s back to school season and all.
Ground Beef Stuffed Pepper Skillet
There is nothing better than a quick and easy recipe that only dirties one pan. Less dishes for the win!
Here’s the basic list of ingredients you’ll need in order make this easy stuffed peppers skillet. As always, you can find the full list of ingredients located in the recipe card below.
- Lean Ground Beef
- Green and Red Bell Peppers
- Canned Diced Tomatoes
- Tomato Paste
- Rice – uncooked, long grain white rice *see notes in recipe card for options
- Beef Broth – low sodium
- Italian Seasoning – try my homemade blend!
- Shredded Cheese
How To Make Skillet Stuffed Peppers with Rice
BROWN HAMBURGER Start with one pound of hamburger and brown it in a skillet with onion and garlic.
ADD RICE Drain the fat then add in some uncooked rice, diced tomatoes, diced bell peppers and plenty of spices.
BRING TO BOIL Add in the beef broth, then bring the mixture to a boil.
I used a fire roasted diced tomatoes for this recipe, which I think brought out some great flavors. If you don’t have those on hand, you can definitely use regular diced tomatoes.
ADD SEASONINGS Stir in a little tomato paste along with some Italian herbs to give the broth a little more body and depth of flavor.
TOP WITH CHEESE Once the rice is fully cooked, add the shredded cheese on top and cover. Let the cheese melt completely and then enjoy.
Tips for Making Stuffed Peppers in a Skillet:
- Make sure you bring the skillet to a boil before reducing the heat to a simmer and covering with a lid. If you skip that step it will take much longer to cook the rice fully.
- Add any color of pepper to the skillet that you like or have on hand. My favorites are red and green.
- SWAP ground beef with ground turkey or chicken if desired.
- Using minute rice with this recipe would require changing the amount of liquid and rice called for. Minute rice needs a 1:1 ratio of rice to liquid, so keep that in mind if you’re changing the rice in this recipe.
If you love the flavors of stuffed peppers, you’re really going to enjoy this super easy one skillet dinner.
What To Serve With Stuffed Peppers
This easy one pan dinner is a meal in itself, but if you’re looking for a side dish to serve alongside of it, here are a few of my favorites…
More Easy Ground Beef Recipes
Are you a fan of ground beef recipes like I am? It’s something that I always have in my freezer, pre-portioned and ready to go whenever I need a quick dinner.
Here are a few more instant dinners you’re going to love…
- Mongolian Ground Beef Recipe
- Ground Beef Stroganoff
- Kung Pao Ground Beef
- Creamy Ground Beef Taco Pasta Skillet
I’m sure you’re going to love it just as much as we do!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Ground Beef Stuffed Pepper Skillet
- 1 lb. ground beef
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 14.5 oz diced tomatoes
- 3/4 cups white rice, I use Jasmine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cheese
- 1 tbsp parsley
- Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
- Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
- Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!
PIN THIS IMAGE TO SAVE THE RECIPE:
I followed the recipe exactly. How could this possibly be close to a 5* recipe? It was so bland and without taste that I had to doctor it up to make it edible. Also, 3/4 cup rice is not enough to absorb the liquid….especially if using jasime rice. Keep looking for better recipes as this one is very sub par.
Made this tonight and it was delicious!
What is the portion size for the nutritional info listed?
The portion size should be about 1 1/2 cups.
Made this tonight using the fire roasted diced tomatoes (very nice), 1&1/4 c beef broth (Better than Bouillon), and 1&1/4 c minute rice simmered for 15 minutes (probably could have gone 12-13 minutes) and it was perfect! I enjoyed it and the picky husband got seconds saying he was hungry and it wasn’t bad so I call that a win!
I love the is recipe and make it frequently at home but I wanted to prepare for a potluck lunch at the office.
Should I cook the night before then heat in crockpot the next day or will it get mushy? Any suggestions
You could definitely heat it up in the slow cooker the next day. I would just keep it to low heat though.
I make a version of this recipe in my instant pot. It’s called Unstuffed Peppers. It’s arranged in layers with the peppers on top; and the grated cheese is added after the cooking is complete.
Yes, I also would like to know what cheese you used?
I love stuffed bell peppers, but hate the mess. This recipe captured all the flavor and no messy cleanup.
This look and smells good but after 18 minutes it is still VERY soupy. I followed the recipe to a T, but I fault to see how so much liquid is to be absorbed by 3/4 cups of rice?
I was looking at that also. Regular white rice is usually 2:1 water to rice, if I remember correctly. I was going to attempt this. Though modifying since I have cooked rice.
Is the calorie count per serving?
Yes, it should be per serving.
Delicious! I was going to make meatloaf but came across this recipe in my saved area that I hadn’t made yet, so I made this instead. It was so good. I’ll definitely make this one again and again! And I love that it’s gluten free.
This is one of my favorite meals in the dinner rotation. Can this be baked then frozen to be used as a freezer meal for later?
Can we submit the rice for quinoa?
This should be ok, but you’ll have to rinse the quinoa really good before using it.
I’m trying ti cut carbs. Do you think it would work using cauliflower rice? Any suggested changes.
That’s my thought also, switch out the rice.
Ok. I finally made it. Looks good.
Do you think it would be good wrapped in a tortilla?
Thank you for sharing this recipe. It looks soooo yummy! Can’t wait to try it. What kind of cheese did you use?
So full of flavor, taste like the one I make, without stuffing the peppers and without turning on my oven.
Loved this recipe! It gave that same stuffed pepper taste wIthout the hassle. My 9 mo and picky 2 yo loved it as did my husband and I. Thinking of adding black beans and corn next time. Definitely in the gunner rotation.
Can you freeze left overs?
Easy, Delicious dish! Love it just the way it’s given and has room to Improvise.
Best part is my family ❤ it as well.
i made this yesterday it was so good i love it i also added a little worcestershire sauce just for a kick .it was good i even had it tonight for lefty overs its even better re cooked hope to find more good recipes
Just made this and it was easy and tasty ! We like a little sour cream on top. Going in my recipe box for sure thanks for this 🙂
I made this recipe and it was a big hit. Absolutely delicious. Will fix this often.
So glad you enjoyed the recipe Debbie!
I make this recipe at least once a week. I don’t eat rice so I make orzo and cook it separately because you do not want that to expand and overcook. I also add hot ground sausages and I use one red, one orange, and one yellow pepper diced instead of the green. Then close to the end I add spinach for some extra greens.
I make it for my friends and everybody loves it!
I love how you’re making it your own Vicki! That sounds like a great way to cook it!
I tried doubling the recipe and it came out way too wet. I used basmati, but between the broth and canned tomatoes there was way too much liquid. Flavor is fine…just not a special dish for me.
You need to reduce the liquid in the rice when doubling it. You reduce the liquid when doubling or tripling, even if you cook rice on its own
I am planning to make it this evening, it looks SO yummy! Quick question, the only rice I have on hand and actually love is Trader Joe’s microwavable frozen brown rice. Any tips on using that instead of the uncooked white rice or jasmine rice? I’m wondering if I should reduce some of the liquid… Etc. Thanks!!
Yes, you’ll want to reduce the amount of liquid used if you’re using precooked rice. I would reduce it to just 3/4 cups of beef broth.
Can you make this without tomato paste? Or is there a substitute for it?
I made this last night and it was amazing. I had the leftovers for lunch today and sprinkled some Doritos over it for an extra crunch. So tasty! Definitely making this again.
Love that sprinkle of Doritos! Great idea for a little extra crunch! YUM!
Connie L Wicker
I have made this for years but after everything is assembled I bake it for approx 45 min. Delish.
I like that idea too! Sounds great!
This recipe was SO good! Whole family enjoyed it, even took some to my mom to try and she’s adding this recipe to her list! It’s definitely going on our regular meal schedule.
Thank you for another great recipe!
Fantastic! I’m so glad you enjoyed it and thank you for sharing!
I made this last night and it is another “keeper”! In fact I have a separate binder with your recipes! Thank you for sharing.
I never leave comments on any recipe I make but I had too today. I absolutely loved this dish! It was soooo yummy. I changed the beef broth to chicken broth and made it the lazy way by adding some knorr into hot water because it was all I had available. Still it came out so delicious. Thank you !