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!
Ingredients Needed
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
- Onion
- Garlic
- 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!
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Ground Beef Stuffed Pepper Skillet
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 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
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!
Video
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Broccoli Chicken Stir Fry
Jennifer H
Wow wow wow!!! I just made this tonight. I used sweet peppers instead of bell peppers. Red, yellow and orange. It came out SOOOOOO good. My 6 year old daughter loves it too! I might serve this with saltine crackers. YUM! Thank you for this excellent recipe
Shawn
That is so great to hear Jennifer! I’m thrilled you guys enjoyed the recipe!
Donnell Juersivich
EASY TO MAKE AND DELICIOUS! My family loves it ! Thank you!
Shawn
Fantastic! So glad you enjoyed it!
Bridget
Its was easy to make and tasted great.
Shawn
So thrilled you enjoyed it Bridget!
Rachel
For the canned tomatoes should we use drain first?
Shayla
This was an excellent meal! My family really enjoyed this meal and I will definitely make it again!
Eileen
Super yummy!!! 10 stars 🙂
Thank you so much for this great recipe! It will be in our rotation for sure! Easy to make and yummy enough to make for shared meals with friends
I did add a good tbs of italian seasoning. More flavorful is how we roll 🙂
Also subbed 2 lbs of riced cauliflower for rice. We lean paleo 🙂
Rita
Followed the recipe exactly. Unfortunately won’t be making it again. Found it was lacking in flavour. Method was good but had to add a lot more seasoning and still it was missing something in the taste.
Stacie Russell
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.
Cindy
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!!
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
Shawn
I’m sure no one will notice! I’m glad you are enjoying in Angela!
Tony
If we were to substitute ground turkey for the beef do you need to make other changes to the recipe?
Shawn
No, you should be fine to make as written.
Marci Rommal
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.
Shawn
I haven’t tested this recipe in the instant pot yet, so I can’t be certain. If you give it a try let us know how it turns out!
Sarah Jobb
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!!
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.
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!
Carmela
Very easy and very tasty. Loved it.
Shawn
I’m so glad you enjoyed it Carmela!!
Mike Jones
Are the tomatoes necessary? I don’t care for them. Is there anything I could use instead?
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.
Jessica
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.
Shawn
So glad you enjoyed the recipe Jessica!
Alexa
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!
Shawn
So glad you enjoyed the recipe Alexa!
Alexandra Rader
My family loves this!!! It is on our rotation of dinners!
Shawn
Fantastic! So glad you are enjoying it!
Josselyn
Perfect, quick and homemade weeknight recipe for my family.
Shawn
So glad you enjoyed it Josselyn!
Barbara Baskin
Can this be made without the rice? What changes/substitutes should be made?
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.
Heidi
I substitute bulgar for the rice, equal substitution.
Shawn
Great idea! Thanks Heidi!
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.
Shawn
Thanks for the great tips Carol! So glad you’re enjoying the recipe!
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
Shawn
I would just use maybe 1/4 cup beef broth, or maybe no beef broth if the cauliflower rice is from frozen.
Penny Hill
So delicious! I used sweet mini peppers(yellow, red, and orange) as they are very colorful and tasty.
Shawn
Love that idea! So glad you enjoyed the recipe Penny!
Catherine Schwartz
Have you ever used tomatoes to stuff instead of peppers? I’m allergic to peppers but love the overall recipe
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!
Donnetta
DELICIOUS!!!
Shawn
So glad you enjoyed it Donnetta!
Sue K
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! 🙂
Dee
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!
Shawn
So glad you’re enjoying it Dee! Thanks for the comment!
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!
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
nicole rankin
So good!
Fred
Looks great. I am going to try it this weekend.
Shawn
Hope you enjoy it!
Tina Blackwell
Do you drain the tomatoes?
Shawn
Nope!
Christy
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!!
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!
Linda
Can’t wait to make this tonight, I will need to use minute rice, how much rice and liquid do I use?
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.
Heather
Linda, I made mine with instant jasmine rice. I used 2 of the bags and it was the perfect amount!!! Hope this helps
Shawn
Thanks for sharing Heather!
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.
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.
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!
Sandy Stephens
This looks so good! Can this be made in the Instant Pot? I can’t wait to make this!!
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.
Ann
This was delicious! The whole family loved it!
Shawn
Sweet! Thanks for the comment Ann! 🙂
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
Shawn
So glad you’re enjoying it Barbara!
David Clemons
I added mushrooms and it turned out great. Ty for the recipe.
Shawn
Awesome! Love the addition of mushrooms, thanks for the tip!
Kristi Evans
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!
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. 😉
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.
Fran
Delicious & very easy! Thank you!
Nicole
So yummmy!
Shawn
Happy you enjoyed the recipe, Nicole!
DeeDee
May I use brown rice?
Shawn
You can use brown rice, but you’ll have to cook it longer, until the rice is tender.
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.
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!
Christel
Any one try freezing this yet?
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.
Shirley
I have freezer this and it was just fine. Let it thaw before reheating
Donna Wilson
Can I use brown rice instead of white rice
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.
Crystal
Can this be put in a crockpot?
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
Emily
What are the individual serving sizes?
Shawn
I would say that the serving size is about 1 1/2 cups.