I remember it was a special night when my mom would make stuffed peppers as they had several stages to then cooking process. It was often a special occasion food or for a party.
But, with this stuffed pepper skillet you take away some of that formality and you’re left with a flavorful and easy way to get dinner on the table.
For this recipe you start with some browned ground beef and then to the skillet add your rice, onions, spices, and peppers. I used multiple colors of peppers for these photos so that it would look festive because that’s how I always think of this dish.
Don’t worry that the rice goes in dry, it will cook up beautifully as the other ingredients cook. That’s thanks to some vegetable broth, an undrained can of tomatoes, and plenty of juice from the vegetables as they cook down.
Once the rice has cooked add two things that make nearly any savory recipe better: some cheese and some chopped, fresh parsley.
The end result is full of hearty flavor, like a more robust version of those delicate stuffed peppers most of us grew up eating. And, because there’s so little fuss you can just scoop this onto plates when it’s done cooking for a really easy solution to dinner.
I love that there’s a simpler version of this classic that I can make on a whim without giving it too much thought.
Stuffed Pepper Skillet
15m prep time
28m cook time
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 diced sweet yellow onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 diced red bell pepper
- 1 diced green bell pepper
- 1 (14 oz) can fire roasted diced tomatoes, undrained
- 1 cup long grain white rice
- 2 1/2 cups beef or vegetable broth
- 2 teaspoons Worcestershire sauce
- 3 tablespoons chopped fresh parsley, divided
- 2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups shredded pepper Jack cheese, divided
- Heat oil in large skillet or medium stockpot over medium heat. Add beef. Cook for 9 minutes, then add onion, garlic, tomato paste, bell peppers, diced tomatoes, rice, broth, Worcestershire sauce, soy sauce, 2 tablespoons fresh parsley, Italian seasoning, salt, and pepper. Stir to combine well.
- Bring to low boil and cover. Cook for 15-18 minutes or until rice is fully cooked. Stir again to fluff rice once cooked.
- Remove from heat. Add half the cheese then stir. Add remaining cheese on top and garnish with remaining parsley. Cover for 1 minute to let cheese melt before serving.
Recipe adapted from Valerie’s Kitchen.