One Pot Wonder Stuffed Pepper Skillet is a simple, one skillet meal that’s beefy, cheesy, sweet, and savory like traditional stuffed peppers. But, it’s ready in half the time.
Stuffed peppers are great. I make them all the time. But, depending on how you make them, they can be a bit tedious to prepare. They often involve browning some meat, cooking some rice, stuffing the peppers, topping the peppers with cheese, then baking. This one pot wonder stuffed pepper skillet has all the flavors of stuffed peppers without all the fuss.
To make this simple one skillet meal, start by browning some ground beef in a large skillet. Then, drain any excess fat from the beef.
Add uncooked rice, chopped sweet peppers, chopped onion, minced garlic, Italian seasoning, brown sugar, salt, pepper, beef broth, tomato sauce, and canned tomatoes.
Bring the liquid to a boil. Cover the skillet and reduce the heat. Let it cook until most of the liquid is absorbed and the rice is tender. This will take 20-25 minutes for white rice and 40-45 minutes for brown rice.
Once the rice is cooked, sprinkle shredded Italian blend cheese on top. Put the lid back on the skillet and let it rest until the cheese is melted.
This simple, one skillet meal is beefy, cheesy, sweet, and savory like traditional stuffed peppers. But, it takes much less effort to prepare, has easier clean up, and is ready in half the time.
One Pot Wonder Stuffed Pepper Skillet
Watch The Recipe Video Here
Ingredients
- 1 lb. extra lean ground beef
- ½ cup uncooked rice
- 1 (15 oz.) can petite diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 cup beef broth
- 2 medium sweet bell peppers seeded and chopped
- 1 small yellow onion chopped
- 2 tbsp. packed brown sugar
- 1 tsp. Italian seasoning
- 1 tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. minced garlic 1 clove
- 1 cup shredded Italian cheese blend
Instructions
- In a large skillet over medium-high heat, break up the beef with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain the excess fat.
- Add the rice to the cooked beef. Cook until the rice is golden brown (2-3 minutes), stirring occasionally.
- Add the remaining ingredients, except for the cheese. Stir well. Bring to a rolling boil. Reduce the heat to medium low and cover the skillet.
- Cook, stirring occasionally, until the liquid is absorbed and the rice is tender. It will take 20-25 minutes for white rice and 40-45 minutes for brown rice.
- Top with cheese. Cover the skillet and let it rest for 5 minutes to melt the cheese.
Nutrition
Check out all of my great ground beef recipes.
Crystal says
March 23, 2015 at 3:42 PMI just made this after finding it on pinterest and WOW!. I love the way these flavors really come together. You could even do this as a crock pot meal if you took the rice out and added it in after it was done and then added cheese at the top. It’s so good I think this really will shake up our weeknight routine. I never thought about taking all the stuff out of the pepper and eating it like that, but it makes it so much easier.
Amanda Finks says
September 10, 2015 at 1:49 PMThanks Crystal! I’m so glad you liked it! I think it’s a lot easier too!
Richard Kennedy says
August 6, 2015 at 1:12 PMGreat site and fantastic recipes, yummy!
Amanda Finks says
September 10, 2015 at 1:49 PMThank you Richard!
dede says
September 4, 2015 at 8:55 PMrecipe is confusing, says at top add rice with other ingredients but at the bottom it says add rice alone after cooking beef and cook for about 2 or 3 mins. Which is it? Also, says 2 sweet bell peppers but yet in the pic it shows red and green peppers, and no where does it mention scallions but yet in pic it shows scallions. recipe and pic does not go together. Brown sugar does not belong in this dish. Never have I ever heard of anyone putting brown sugar in their stuffed peppers. I’ll stick to my own one pot version of stuffed pepper out of the pepper.
Amanda Finks says
September 10, 2015 at 1:47 PMHi Dede,
There is a simplified overview of the recipe at the top of the blog post. The instructions in the recipe are correct. Just follow the directions in the recipe to make this dish. You can use any color of sweet bell pepper that you like; red, green, or yellow would all work well. It is true that there are a few scallions added to the top of the finished dish as a garnish. Feel free to use whatever garnish you like, it does not change the recipe.
Ibolya says
October 28, 2015 at 6:00 PMDear Dede-
What the hell crawled up your ass? Take the attitude elsewhere, no one wants to see that.
Amy says
November 3, 2015 at 5:59 PMCan you use instant/minute rice in this recipe? Would it cook faster?
Amanda Finks says
December 17, 2015 at 1:38 PMHi Amy,
I would not try it. I think the liquid levels would be a little off and some things in the dish might get enough cooking time. I wouldn’t risk it. 🙂
Natalie says
September 14, 2016 at 2:23 PMI just discovered this recipe recently and I’ve made this dish twice in the past 2 weeks. I made it with the minute rice (oops) and it was fantastic. I still left it on the stove for 20 minutes. This will become a regular in my menu.
Jennifer says
December 1, 2015 at 8:04 PMI made this tonight and it was amazing. I used turkey instead of beef but OMG the flavors are amazing. I followed the recipe exactly except for the turkey substitution. Can’t wait to try more of your recipes.
Amanda Finks says
December 17, 2015 at 3:15 PMThanks Jennifer! This is one of my favorite recipes too. I’ll have to try it with ground turkey next time 🙂
Sarah says
March 20, 2016 at 5:54 PMWe loved this recipe. The only modification I would make in the future is a little less brown sugar. Thank you so much! Will be in out monthly rotation.
Amy Jo says
June 7, 2016 at 11:26 AMThis is wonderful. I’ve made it once with no brown sugar. Making it again tonight. Delicious!!!!
Sarah says
July 29, 2016 at 7:41 PMWhat kind of rice do you use?
Sally-Ann says
October 6, 2016 at 11:24 AMWhy do you need brown sugar?
TERESA CAPERTON says
December 29, 2016 at 6:58 PMThis was delicious! I skipped the brown sugar. Instead of melting cheese on top, we did freshly grated parm on our own plates.
Lisa says
August 10, 2017 at 10:06 PMFantastic! My guys ate the entire pan. No leftovers for us. We added cheese to our own plates instead of adding it to the pan.
Gail says
December 5, 2017 at 9:53 PMCan quinoa be used instead of rice?
Stephanie says
May 13, 2018 at 6:16 PMMaking this now! It’s summering, tasted the sauce prior and it taste great! Love this idea, I enjoy stuffed peppers but my family just eats everything but the pepper so now it’s not wasteful!