How to Make Ground Beef Stuffed Pepper Skillet
Looking for a quick and easy weeknight meal that’s packed with flavor? This ground beef stuffed pepper skillet recipe is easy to make, requiring minimal prep work and just one pan for easy cleanup.
Like many of you, I live for one-skillet meals. This unstuffed pepper skillet recipe takes all the deliciousness of stuffed peppers and transforms it into a one-pan wonder, ready in under 45 minutes.
ground beef stuffed pepper skillet with rice
This hearty dish is perfect for feeding a hungry family and a fantastic way to sneak in extra veggies.
Ingredients Needed
To make this easy stuffed peppers skillet, you’ll need a few key ingredients (full list in the recipe card below):
- Ground Beef: Lean or extra-lean, depending on your preference.
- Bell Peppers: Any color combination you like – red, yellow, orange, or green!
- Tomato Base: Blend fire-roasted tomatoes and tomato sauce for a smoother texture (perfect for picky eaters!).
- Seasonings: Parsley, basil, oregano, minced onion, and minced garlic.
- Beef Broth: Provides moisture and savory depth to the dish.
- Basmati Rice: This recipe works best with uncooked long-grain white rice. I prefer to use Basmati rice.
- Salt + Pepper: add to taste
- Cheese: Shredded cheese for the topping. (optional)
Special Tools (affiliate links): Large Skillet | Colander
How to Make Skillet Stuffed Peppers with Rice
1. Brown Hamburger: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbles easily (about 5 minutes). Drain any excess fat. Stir in the chopped onion and minced garlic. Cook for an additional minute until fragrant.
2. Make Sauce Base: Add bell peppers, fire-roasted tomatoes, tomato sauce, herbs, and beef broth to the skillet. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Simmer the Rice: Stir in uncooked basmati rice. Raise heat to medium-low, simmer, and cover the skillet again. Cook for 20 minutes or until rice is tender and fluffy and the liquid has been absorbed. Season with salt and pepper to taste
4. Add Cheese: (optional) Remove the skillet from the heat and stir in the shredded cheese. Cover the skillet and let the cheese melt for a few minutes.
Tips for Making Stuffed Peppers in a Skillet
- Use any color combination of bell peppers – red, yellow, orange, or green.
- Swap out the ground beef for ground turkey or chicken.
- If you use minute rice, the liquid-to-rice ratio is different (typically 1:1). You’ll need to adjust the amount of beef broth accordingly.
- For some heat, try a pinch of cayenne pepper, chopped jalapeño, or red pepper flakes.
- This recipe is fantastic for meal prep! Cook up a big batch on the weekend and portion it out for easy lunches throughout the week. Reheat in a skillet or microwave until warmed through.
More Ground Beef Recipes
If you love ground beef recipes, here are a few more recipes that you are going to love:
Click HERE for more delicious, easy ground beef skillet recipes!
Ground Beef Stuffed Pepper Skillet
This quick and easy ground beef skillet delivers classic stuffed pepper flavors in one pan, ready in under 30 minutes.
Ingredients
- 1 pound ground beef
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- 1/2 cup red bell pepper
- 1/2 cup yellow bell pepper
- 2 (14.5) ounce can fire roasted tomatoes
- 1 (15) ounce can tomato sauce
- 1/4 cup dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 cups beef bone broth
- 1.5 cup basmati rice
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbles easily (about 5 minutes). Drain any excess fat. Stir in the chopped onion and minced garlic. Cook for an additional minute until fragrant.
- Add bell peppers, fire-roasted tomatoes, tomato sauce, herbs, and beef broth to the skillet. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in uncooked basmati rice. Raise heat to medium-low, simmer, and cover the skillet again. Cook for 20 minutes or until rice is tender and fluffy and the liquid has been absorbed—season with salt and pepper to taste.
- Remove the skillet from the heat and top with the shredded cheese (optional). Cover the skillet and let the cheese melt for a few minutes.
Notes
- Use any color combination of bell peppers – red, yellow, orange, or green.
- Swap out the ground beef for ground turkey or chicken.
- If you use minute rice, the liquid-to-rice ratio is different (typically 1:1). You’ll need to adjust the amount of beef broth accordingly.
- For some heat, try a pinch of cayenne pepper, chopped jalapeño, or red pepper flakes.
- This recipe is fantastic for meal prep! Cook up a big batch on the weekend and portion it out for easy lunches throughout the week. Reheat in a skillet or microwave until warmed through.
