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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4.98 from 39 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

Ingredients

  • 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 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

Instructions

  • 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!

Nutrition

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
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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.
125 Responses
  1. 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. 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!

  2. 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! 🙂

  3. 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!

  4. 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!

  5. 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 : )
    THANK YOU!!

    1. 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!

  6. 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.

  7. 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. 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. 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.

  8. 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. 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. 😉

  9. 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. 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. 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.

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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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