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 35 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.
122 Responses
  1. Kayle

    Hi, I am going to cook this tonight! I am not going to cook the rice in the dish, I am going to make it separately. So do I skip the beef broth completely or just add less? I am making this tonight so please let me know, thank you!

    1. I haven’t tested this recipe cooking the rice separately. My guess would be to add just enough liquid to allow the vegetables to steam/cook. Hope this helps.

  2. Debra Alvarado

    5 stars
    Absolutely delicious! Next time I’m going to use chili powder in place of Italian seasoning and put it in flour tortillas. It was a huge hit, thanis for the recipe!

      1. Jenna McCloud

        5 stars
        Found this recipe by googling ingredients I had on hand. We loved it! And it was really easy to put together. Have pinned it so I can make it again in the future.

          1. Elizabeth

            Has anyone made this with cauliflower rice? We’ve recently started Keto and I’ve made this many many times the way the recipe states, so I want to keep the integrity of the flavors but switch to cauliflower rice.

        1. Laura Marie

          That’s a sweet way to find something to make for supper and not have to run to the grocery store! I’ll keep that in mind! Haha

  3. lisa

    We are wanting to try substituting the rice with riced cauliflower this next time. How much of the riced cauliflower and beef broth would I use in substituting, and do I cook the riced cauliflower first? (Birdseye frozen steamer bag) Thank you!

    1. You’ll want to use about 2 to 3 cups of the rice cauliflower, and just about 1/2 cup of beef broth. No need to precook the cauliflower, it’ll cook in the skillet. Hope that works out for you!

  4. lisa

    Used fresh tomatoes and cooked onion, peppers, and tomatoes in olive oil seasoned with garlic salt until softened . Browned hamburger separately in about a tablespoon of worstershire sauce. Drained, then combined all in one large skillet with rice and cooked on lower heat to blend flavors. Once done, used to make a Chipolte style burrito topped with melted shred cheese and picante sauce. Yum! Tomorrow I will use another green pepper split and fill it with left over and bake.

  5. OLIVIA

    Browned hamburger separately in about a tablespoon of worstershire sauce. Drained, then combined all in one large skillet with rice and cooked on lower heat to blend flavors. Once done, used to make a Chipolte style burrito topped with melted shred cheese and picante sauce. Yum! Tomorrow I will use another green pepper split and fill it with left over and bake.

  6. Cassandra

    5 stars
    We absolutely love this and devour it! We are wanting to try substituting the rice with riced cauliflower this next time. How much of the riced cauliflower and beef broth would I use in substituting, and do I cook the riced cauliflower first? (Birdseye frozen steamer bag) Thank you!

      1. MBT

        Well, I’m trying it with 8oz ground turkey & 8oz Italian ground sausage. That is what I had on hand- we will see how this turns out!

  7. Jewel Johnson

    Made something similar. Used fresh tomatoes and cooked onion, peppers, and tomatoes in olive oil seasoned with garlic salt until softened . Browned hamburger separately in about a tablespoon of worstershire sauce. Drained, then combined all in one large skillet with rice and cooked on lower heat to blend flavors. Once done, used to make a Chipolte style burrito topped with melted shred cheese and picante sauce. Yum! Tomorrow I will use another green pepper split and fill it with left over and bake.

  8. Linda

    5 stars
    Even my hard to please husband liked it and said I could put some in his lunch tomorrow. That’s big. Very good and easy. Next time I might go a little lighter on the Italian seasoning. I might of us overdone it, my mistake.

  9. Kay U McAllister

    My Uncle Jady used to make something like this and we called it Uncle Jady’s Concoction. We added fresh corn, and sliced cabbage and used a box of spanish rice mix. Gives it a good flavor. Very tasty dish

  10. Carol Ingerson

    5 stars
    I used all green pepper, crushed tomatoes and two beef bouillon cubes plus the 2 cups water. Ran out of garlic so I used some garlic powder.. Everything else the same. I’ll let you know how it comes out.

  11. Tomoko

    It looks so delicious. I live in Japan and i couldn’t find a Italian seasoning. So what spices and herbs do include for seasoning?

    1. 1 1/2 teaspoons dried oregano.
      1 teaspoon dried marjoram.
      1 teaspoon dried thyme.
      1/2 teaspoon dried basil.
      1/2 teaspoon dried rosemary.
      1/2 teaspoon dried sage.

    1. My husband just got his first elk this year, so we’ve been using ground elk in a lot of our recipes instead of beef. I bet the venison would be just as tasty! So glad you enjoyed the recipe!

  12. Sandy Myers

    This looks wonderful. As I was watching, I was trying to see what, if anything other than the rice had carbs. I just recently been put on insulin so really need to watch what I’m eating. Do you ever put nutritional information to go along with the recipe. Thanks

    1. I’m slowly working on updating the recipes with nutritional info. The rice would have carbs, but you can substitute that with riced cauliflower! I do know that you’ll get some carbs from tomatoes and the peppers, but not nearly as much as the rice.

  13. shelly

    4 stars
    This was delicious! I wanted to spice it up a bit so I did half ground beef and half spicy ground itialian sausage, and added chedder and colby cheese. Super easy to prep, I will make it again soon.

  14. Linda

    5 stars
    Saw this on FB an I made it last minute for some hungry hunters in SC. My ground beef was bbq bourbon and cheddar, so I have the Italian seasons and added couple dashes of Worcestershire sauce. It was a hit.

  15. Samantha

    Can you make this without the rice?! just have the beef and vegetables and seasonings. Any suggestions on how you would change it to minus the rice?

  16. Tania

    Hi Shawn, I live in Australia and we use metric measurements. Could you please give me the equivalent measurements in metric please?

    Thankyou.

  17. Kellie

    This was amazing! I had to double the recipe for my family but it was easy to make and everyone in my house devoured it. Definitely going in the rotation.

      1. Peggy

        Hi Shawn would like to know what I can substitute for Itailian seasoning and I don’t have the ingredients to make my own italian seasoning help!

  18. Gabriel

    This dish looks so good~ I love one skillet recipe so much, it’s so tired to wash the dishes after dinner. I will definitely try it. Thank you for sharing!

  19. Kim

    Thank you, thank you. I made this tonight and my husband and son loved it. Always looking for recipes to use with my CSA share and this was perfect with my peppers.

  20. Kathy Falk

    I made this tonight, and it is really very good! I used all green peppers because that is all I had, otherwise I followed the recipe to a T. Very fast, very easy, and very good. It doesn’t get any better than that! Thanks for the recipe! It’ll go into the rotation!

    1. I would think Quinoa would work in there as well. You’ll want to make sure you rinse your quinoa real good before adding it to the skillet so it doesn’t give it a bitter taste.

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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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