Ground Beef Stuffed Pepper Skillet

This Ground Beef Stuffed Pepper Skillet brims with all the traditional stuffed pepper flavors, but it’s crafted in a single pan in under 30 minutes! Perfect for those busy weeknights, this dish is a quick and effortless dinner solution.

Experience all the beloved flavors of classic stuffed peppers with this simple Stuffed Pepper Skillet recipe. Whip up this hearty meal in just 30 minutes and enjoy a satisfying dinner in no time!

As someone who has cherished stuffed peppers since childhood—thanks to my mom’s regular dinners—the taste brings back a flood of warm memories. I’ve experimented with delightful variations, like Italian Stuffed Peppers and Mexican Stuffed Peppers. While delicious, they don’t make it to my weekly meal plan often due to their longer preparation time. That’s where these fantastic “unstuffed peppers” come into play.

Ingredients for Ground Beef Stuffed Pepper Skillet:

• Ground Beef: Choose lean beef for a lighter option.
• Onion & Garlic: The ultimate flavor starters, bringing that irresistible aroma.
• Bell Peppers: Green peppers add a slightly bitter note, while red peppers bring a hint of sweetness.
• Diced Tomatoes: Fresh or canned, it’s up to you! Just make sure they’re nice and juicy.
• White Rice: Jasmine rice offers a mild fragrance, but you can switch it up with Basmati or brown rice.
• Beef Broth: Adds richness and depth. Go for low-sodium if you’re mindful of salt.
• Tomato Paste & Seasonings: These bring the dish to life with a punch of flavor.
• Cheese: Feel free to experiment! Cheddar is a classic, but mozzarella or pepper jack can give a tangy kick.
• Parsley: A sprinkle for that finishing touch and a pop of green.

How to Make Ground Beef Stuffed Pepper Skillet

The Prep: Start by dicing your onions and mincing the garlic—get the tough part over with first! Then chop up those bell peppers. Mix red and green for a vibrant burst of color.

Step One: Heat up your skillet and start by browning the ground beef, onions, and garlic over medium heat. Cook until the beef turns golden brown. Drain any excess fat; we’re aiming for flavor, not grease!

Step Two: Put the skillet back on the stove. Now, add in the chopped bell peppers, diced tomatoes, rice, beef broth, tomato paste, and your favorite seasonings. Stir everything together and let it bubble away with excitement.

Step Three: Lower the heat and let it simmer. Cover the skillet and give it about 18 minutes for the rice to absorb all those delicious flavors.

The Grand Finale: Fluff the rice, sprinkle a generous layer of cheese, and cover for a moment until it melts into gooey perfection. Top it off with a sprinkle of parsley like you’re adding the finishing touch to a masterpiece. Enjoy!

Tips:

• Start by boiling: Ensure the skillet comes to a boil before reducing the heat to simmer and covering it with a lid. Skipping this step can significantly delay the rice cooking time.
• Pepper choices: Use any color of bell pepper you prefer or have on hand—red and green are my personal favorites.
• Protein swaps: Feel free to swap ground beef with ground turkey or chicken for a leaner option.
• Using minute rice?: If you substitute minute rice, you’ll need to adjust the liquid and rice amounts. For minute rice, use a 1:1 ratio of rice to liquid to ensure the rice cooks properly.

Variations:

• Vegetarian option: Swap the ground turkey for 2 cans (15-ounce each) of reduced-sodium white beans. Stir them in after adding the spinach in Step 3. (Or try these delicious Vegan Stuffed Peppers.)
• Gluten-free: No adjustments necessary! This recipe is naturally gluten-free as written.
• Low-carb alternative: Try cauliflower rice instead of regular rice. Omit the tomato sauce and water, as they aren’t needed. Drain the diced tomatoes and add them with the spices and peppers in Step 2 (hold off on the spinach). Sauté until the peppers are tender and the tomato liquid has evaporated. Then, add the spinach and cauliflower rice, stir to warm, and finish with cheese. Enjoy!

Storage:

• To Store: Transfer leftover casserole to an airtight container and refrigerate for up to 4 days.
• To Reheat: Warm the casserole in a Dutch oven over medium-low heat until heated through. Alternatively, reheat in the microwave until fully warmed.
• To Freeze: Place leftovers in a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• To Make Ahead: Prepare the fresh vegetables and brown the meat ahead of time. Store them in separate containers in the fridge until you’re ready to assemble the casserole. You can also thaw frozen spinach overnight in the refrigerator.

What to Serve with Stuffed Pepper Casserole

While this casserole is a hearty, all-in-one dish, here are a few complementary sides that would pair well:

• Vegetables: Sautéed Brussels sprouts, sautéed cabbage, roasted butternut squash, or slow-cooked honey-glazed carrots make delicious and nutritious sides.
• Cornbread: Add a satisfying, flavorful touch with Mexican cornbread or cheesy jalapeño cornbread.
• Salad: For a lighter, refreshing option, consider a cucumber tomato avocado salad or a Caesar-style shaved Brussels sprouts salad topped with crispy chickpea croutons.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ground Beef Stuffed Pepper Skillet

Yield: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground turkey, chicken, or lean ground beef
• 1 medium yellow onion, diced
• 1 tablespoon Italian seasoning
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 garlic cloves, minced (about 1 tablespoon)
• 12 ounces frozen chopped spinach, thawed and thoroughly drained
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 2 cups water
• 1 (15-ounce) can fire-roasted diced tomatoes with juices
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 cup uncooked brown rice, rinsed and drained
• ½ cup shredded cheddar cheese
• ½ cup shredded pepper jack cheese (substitute Monterey jack, mozzarella, or more cheddar for a milder flavor)
• Optional: chopped fresh cilantro or parsley, and Greek yogurt for serving

Instructions

Heat the olive oil in a Dutch oven or large, sturdy pot over medium-high heat. Add the ground turkey and diced onion. Using a wooden spoon or spatula, break the meat into small pieces. Cook until browned and fully cooked through, and the onion is soft, about 7 minutes.

Stir in the Italian seasoning, cumin, salt, pepper, and minced garlic. Cook for about 1 minute, until the garlic is fragrant. Add the spinach, breaking up any clumps so it mixes evenly with the meat. Then add the red and green bell peppers, water, diced tomatoes, tomato sauce, Worcestershire sauce, and rice. Stir to combine everything.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes. Stir occasionally, scraping the bottom of the pot to prevent rice from sticking. Continue to simmer, covered, for an additional 10–15 minutes until the rice is tender.

Remove from heat and stir. Adjust seasonings to taste. Don't worry if there's still some liquid; it will thicken as it sits. Sprinkle shredded cheese on top and cover the pot again.

Let the dish sit for 10 minutes off the heat to allow the cheese to melt and the rice to finish cooking. For a golden top, you can broil the dish uncovered for 1–2 minutes, but watch it closely to avoid burning. Serve warm, garnished with fresh cilantro or parsley, and a dollop of Greek yogurt if desired.