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Stuffed Pepper Skillet

All the same flavor, but so much less work!

If you look at the ingredients of a stuffed pepper separately, it doesn’t seem all that exciting. A bell pepper, ground beef, some rice, some cheese… But somehow when you combine them, magic happens, and it becomes something much greater (and tastier) than the sum of its parts. Our Stuffed Pepper Skillet is no different – it has that same delicious synergy that a stuffed pepper does, but well, there’s no stuffing to be done. It’s a deconstructed version so you get that same signature flavor quickly and with very little effort.

You start by browning some ground beef, onions, and chopped bell peppers in a skillet. (See, that’s already easier than scooping contents into a whole pepper, right?)

Then, you add the rice along with some tomato paste, diced tomatoes, and chicken broth. The rice simmers right in the skillet with everything else, which is great for two reasons – one, it absorbs some of the flavor from all the other ingredients, and two, you don’t have to dirty another pot or pan.

Once the rice is nice and tender, you cover the skillet with a generous sprinkling of Monterey jack and let it get nice and melty.

And that’s it, dinner is done! There’s no oven time needed, no filling to be done… just a quick, easy, and totally delicious meal out of one skillet. I don’t know about you, but that’s just the kind of weeknight meal I’m always on the lookout for.

Serves 4

30 minutes

Rated 4.8 out of 5
Rated by 55 reviewers
  • 1 lb lean ground beef
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, cored and chopped
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken or beef broth
  • 2 tablespoons tomato paste
  • 3/4 cups long grain white rice
  • 1 cup Monterey Jack cheese, grated
  • Kosher salt and freshly ground black pepper
  1. In a large skillet over medium heat, brown the ground beef with the onion until beef is no longer pink. Drain any excess fat.
  2. Return skillet to heat and add the bell peppers and garlic and cook two minutes more. Stir in diced tomatoes, broth, tomato paste, rice, and salt and pepper.
  3. Bring mixture to a boil, cover and reduce heat. Simmer and let cook until rice is tender, about 18 minutes.
  4. Fluff rice with a fork, top with grated cheese, cover and let rest until cheese has melted. Serve and enjoy!

Recipe adapted from An Affair From The Heart.

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