Ground Beef Stuffed Pepper Skillet

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!

YUM! This super easy Ground Beef Stuffed Pepper Skillet is all the flavors of a traditional stuffed pepper, but made in just one skillet and in less than 30 minutes! My family loved this one!pinterestI figured it was time to share another one skillet dinner with you since it’s back to school season and all. There is nothing better than a quick and easy recipe that only dirties one pan. Less dishes for the win!

Ground Beef Stuffed Pepper Skillet

  • Start with one pound of hamburger and brown it in a skillet with onion and garlic.
  • Drain the fat then add in some uncooked rice, diced tomatoes, diced bell peppers and plenty of spices.
  • Add in some beef broth then bring the mixture to a boil.

Brown hamburger in a skillet with some onion, garlic and then toss in diced bell peppers and tomatoes.

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.

Stir in a little tomato paste along with some Italian herbs to give the broth a little more body and depth of flavor.

Top the cooked ground beef and rice with some cheese and add the lid back on until the cheese is melted.

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’ll 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.
  • Try using ground turkey or chicken in place of the ground beef 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.

WOW! My family LOVED this super easy Ground Beef Stuffed Pepper Skillet. It was like regular stuffed pepper filling made in just one pan!

If you love the flavors of stuffed peppers, you’re really going to enjoy this super easy one skillet dinner.

My kids demolished it and quickly asked for seconds.

OMG! This ground beef stuffed pepper skillet was ready in less than 30 minutes and made in just one pan! My family LOVED it!

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.

That’s why I’m loving this recipe. Quick, easy and mega delicious!

WOW! My family LOVED this super easy Ground Beef Stuffed Pepper Skillet. It was like regular stuffed pepper filling made in just one pan!

I’m sure you’re going to love it just as much as we do!


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4.97 from 76 votes

Ground Beef Stuffed Pepper Skillet

This super easy Ground Beef Stuffed Pepper Skillet is made in just one pan in less than 30 minutes! All the flavors you love of a stuffed pepper without all the hassle!
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 426 kcal
Author: Shawn


  • 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!


Calories: 426kcal | Carbohydrates: 26g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 766mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1423IU | Vitamin C: 38mg | Calcium: 247mg | Iron: 3mg
Keywords: Ground Beef, stuffed pepper
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

WOW! My family LOVED this super easy Ground Beef Stuffed Pepper Skillet. It was like regular stuffed pepper filling made in just one pan!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
159 Responses
  1. Stacie Russell

    4 stars
    Delicious and easy. I followed the recipe exactly as written. I love cheese so added probably a little more than the recipe called for. Thank you for a great recipe ill make again and again.

  2. Cindy

    5 stars
    This recipe is great! Made it exactly as written and it was delicious…a definite keeper! I love one pot meals and this one really hit the mark! Thanks so much for sharing!!

  3. Angela Salas

    Second time to make it this in the last month. Although I didn’t realize until too late I only had chicken broth not beef. I used it anyway. We’ll see if the family notices. Lol

  4. Marci Rommal

    5 stars
    This sounds like a WONDERFUL recipe! My hubby and I love stuffed green peppers, so this would be wonderful for us. Can you tell me if it is adaptable to an Instapot? I am in love with my machine and try to use it as much as possible. So easy for we older, handicapped folks.

  5. Sarah Jobb

    5 stars
    I really enjoyed this!! I made it with brown rice so it took a little longer than the 18 minutes, maybe 25? I will definitely make this again and freeze some portions for lunches!!

  6. Leslie Fisher

    I am looking forward to trying this recipe. Instead if white rice I want to try brown basmati rice. I hope it works.

    1. Shawn

      You’ll probably want to reduce the beef broth by 1/2 cup and it might take longer to cook the rice all the way tender. Hope you enjoy!

    1. Shawn

      If you’re just asking about the canned tomatoes and not the tomato paste, then I’m thinking you could get away without them. Just increase the beef broth by 1/4 cup.

  7. Jessica

    5 stars
    I made this as a meal prep for work and put the cheese on top right before I reheated. The recipe made more than what I needed for my work week so I shared the leftovers with a coworker. We loved this recipe. It’s the perfect summer comfort meal, and doesn’t require the oven so my house stays cool.

  8. Alexa

    5 stars
    Husband loved the dish! I doubled the garlic & salt (that’s just my thing), and used Serrano Rotel. Definitely on the list to make again!

    1. Shawn

      I haven’t made it without the rice, but I would probably only use 1/4 cup to 1/2 a cup of beef broth in there and let it simmer to blend the flavors.

    2. Carol

      I often make this using a bag of frozen cauliflower rice that I thawed and drained then added to the pan. Let simmer so the cauliflower takes on the flavors in the pan. You will probably need a little beef broth so it won’t be too dry. I have even used cabbage.

  9. Leigh

    I’m making this tonight, can’t wait!! What is the ratio for making it with NO rice? I’m going to put it over cauliflower rice for a (very) low carb version. Thanks

  10. Catherine Schwartz

    5 stars
    Have you ever used tomatoes to stuff instead of peppers? I’m allergic to peppers but love the overall recipe

    1. Shawn

      Yes! I have done that, not specifically with this recipe, but in my cookbook. 🙂 Use larger tomatoes and scoop out all the seeds. Works wonderfully!

  11. Sue K

    5 stars
    SO SO SO GOOD!! Made this last night. I only had a green pepper so I used 1 cup of green. Can of beef broth came to just under 2 cups. Otherwise, followed recipe as written. The extra ingredients, like the beef broth, tomato paste and Italian seasonings gave this a much richer flavor than other stuffed recipes I’ve tried. Definitely a keeper! 🙂

  12. Dee

    5 stars
    Yum this is cooking right now! This is my 4th or 5th time making it. I cook the bell peppers along with the ground beef but change nothing else. We love it!

  13. Lori

    Hi! Recipe looks yummy! I see the recipe says 1/2 cup of each red a green pepper but the video looks like a lot more? Also what individual seasonings could I use in place of “Italian seasoning”. Thanks!

    1. Shawn

      It’s just 1/2 cup of each (may look like more in the video because they’re larger cuts). As for Italian seasoning, try my homemade version here: Italian Seasoning Recipe

  14. Christy

    5 stars
    Tasty! And my little kids loved it.
    I made substitutions, based on necessity (coronavirus has us not wanting to skip to the store…). Wee only have brown rice in the raw, so I used 90-second microwave pouches. Also, plum tomatoes (fresh), and tossed in some Organo, Rosemary (we ran out of Italian seasoning). Worked out great!
    I served this with the cheese on the side (cold, we have an anti-cheese kid) and with tortillas. Oh my- SO YUMMY!
    My 2 and 4 year olds are it up, they were so quiet for the first few minutes… That’s when you know it’s GOOD! The silence as they shovel it in : )

    1. Shawn

      I know the struggle Christy! But I’m so glad you were able to make it work with the ingredients you had on hand, that’s what cooking is all about!

        1. Shawn

          Hey Linda, I haven’t test the recipe with minute rice, but the standard measurements for minute rice are 1:1, rice and liquid.

        2. Heather

          Linda, I made mine with instant jasmine rice. I used 2 of the bags and it was the perfect amount!!! Hope this helps

  15. Pamela Craddock

    Tasty! I doubled this, as I have a grown child that still thinks she needs to eat here everyday. 🙂 I also made this in my Instant Pot, as that very same grown child “borrowed” my big pot without telling me and I had no idea until I was ready to get this all assembled. So I doubled all ingredients, added a can of corn just because, A few dashes of hot sauce, and an extra cup of water. I used the rice button, which ended up being 8 minutes low pressure. I let it naturally release, then fluffed it, added the cheese and replaced the lid to let the residual heat melt it. YUM! Definitely a keeper.

  16. Kim

    I don’t know what I did wrong. Followed the recipe exactly. It had no flavor at all. Trying to think of something to add the what’s left to flavor it up.

    1. Shawn

      Hmm… that’s interesting that you found it flavorless? I would look to make sure you’re adding in some fresher ingredients. Sometimes older seasonings will lose their flavor. Make sure you’re using fresh garlic and onion. And if you still feel like it needs more flavor, go ahead and add in extra as you go. Also, adding in salt will enhance the flavors of the dish. Hope this helps!

    1. Shawn

      Hi Sandy, I haven’t tested this recipe in the Instant Pot yet, so I can’t give you a definitive answer. But to be honest, this recipe is a quick fix on the stove top and would be just as fast, if not faster than an Instant Pot recipe.

  17. Barbara Finuff

    I have tried this twice and it is very, very good. I am anxious to try it with riced cauliflower. Very good recipe. Thanks

    1. Kristi Evans

      5 stars
      I made this with half 80 /20 hamburger and half mild Italian sausage and the Mr gobbled it up and went back for seconds.

      One little thing that bothers me a bit is the recipient doesn’t say specifically when the cooked meat is meant to be returned to the pan!

      1. Shawn

        Love the addition of the sausage! As for the comment on the meat being added back to the pan… it’s never removed from the pan! You drain the fat off and keep the meat in the pan. 😉

  18. Hank Derbyshire

    I made this tonight for the grandkids and myself. Believe it or not the grandkids loved it. As picky eaters that they are who knew.

  19. PattiAnn

    Very yummy & much easier than stuffing peppers. I added a handful of frozen corn at the end of cooking time, before cheese (’cause my mom always put corn in her stuffed peppers). Also added more spice some hot sauce for adult pallet.
    Thanks for the recipe.

    1. Shawn

      Love the addition of the corn! I bet that would be really tasty! Thanks for your comment and I’m so glad you enjoyed the recipe!

    1. Shawn

      I haven’t tried freezing this dish, but I’m sure it would work! I would cook it first, let it cool and then store in an air tight container in the freezer.

    1. Shawn

      Hi Donna, I haven’t tested this recipe using brown rice, but if using brown you would need to cook the meat mixture longer until the rice is done.

    1. Shawn

      I haven’t tried this recipe in a crockpot, but I do have plenty of slow cooker stuffed pepper recipes you can try! Here is one of my favorites: Steakhouse Stuffed Peppers

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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