This stuffed pepper skillet is a one-pan version of classic stuffed peppers: ground beef or turkey, diced bell peppers, onion, garlic, uncooked rice, Rotel and tomato sauce simmer together in one skillet, then get topped with melty cheese. It takes about 30 minutes, serves 4 and needs no pre-cooked rice or stuffing peppers.
This stuffed pepper skillet is filled with all the deliciousness of traditional stuffed peppers in a simple, one-pan meal. This recipe is not only easy to make but also jam packed with protein and wholesome ingredients. It’s the perfect choice for a quick, comforting, and nutritious meal.
As a mom and a teacher, my days are often jam-packed with running between classes, helping with homework, and trying to keep my family fed– all while maintaining some semblance of sanity! Stuffed peppers are one of my all-time favorite comfort foods.
I absolutely adore the vibrant colors, distinct flavors, and the feeling of a warm meal wrapping around my soul after a long day. However, I find that the traditional way of making stuffed peppers can be quite labor-intensive, and let’s be honest, some nights I just don’t have the time or energy!
This easy stuffed pepper skillet recipe gives you all the deliciousness of traditional stuffed peppers in a simple, one-pan meal. Also, this dinner winner comes with so much comfort and flavor! It is a simple skillet meal with nutritious ingredients, and takes a fraction of the time to prepare and cook.
Plus, the clean-up is a breeze – a mom’s dream, right? So, next time you’re in a rush but still want to serve a meal that your family will love, this easy stuffed pepper skillet is the solution! Shall we get started?
why your whole family will love this recipe
- Quick and Easy: With just one skillet to clean, this dish simplifies dinner prep for even the busiest nights.
- Meal Prep Friendly: I love making a big batch of this recipe! It reheats beautifully, making it perfect for lunches throughout the week or busy weeknight dinners.
- Family Approved: My entire family goes crazy for this stuffed pepper skillet recipe! Even the picky eaters in my household can’t resist the melty cheese and comforting flavors.
ingredients
To make this easy, delicious, and wholesome stuffed pepper skillet recipe you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- ground beef or turkey
- uncooked rice (white or brown)
- 3-4 bell peppers (any color)
- onion
- garlic
- Rotel, diced tomatoes and green chilies
- tomato sauce
- shredded mozzarella or cheddar cheese
- broth
- italian seasoning
- parsley or cilantro for garnish, optional
how to make one pan stuffed pepper skillet
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Brown the meat. In a large skillet over medium-high heat, cook the ground beef or turkey until browned, breaking it into crumbles as it cooks. Drain any excess fat if needed so the rice doesn’t turn greasy.
2. Sauté the veggies. Add the diced bell peppers, chopped onion and minced garlic to the skillet and sauté for about 3–4 minutes, until the vegetables start to soften. They’ll keep cooking with the rice, so they don’t need to be fully tender yet.
3. Add the rice and liquids. Stir in the uncooked rice, the Rotel (diced tomatoes and green chilies) with its juice, tomato sauce, broth and Italian seasoning, then season with salt and pepper. The juice from the can is part of the cooking liquid, so don’t drain it.
4. Simmer, covered. Bring everything to a simmer, then cover and cook for about 20 minutes, until the rice is cooked through and has absorbed most of the liquid. Keep the lid on so the steam can cook the rice. Brown rice usually needs longer, so check that it’s tender and add a splash more broth if the pan looks dry.
5. Stir in the cheese. Remove the lid and stir in the mozzarella or cheddar until it’s melted and creamy.
6. Garnish and serve. Serve hot, topped with fresh parsley or cilantro if you like.
stuffed pepper skillet vs. stuffed pepper casserole
This recipe is basically a one-pan stuffed pepper casserole made on the stovetop. Instead of par-cooking peppers, stuffing them and baking, everything simmers together in one skillet, so you get the same flavors with less work and only one pan to wash. Want classic stuffed pepper halves instead? Try our cottage cheese stuffed peppers.
make a big batch of stuffed pepper skillet to keep you going
One of the things I love about this easy stuffed pepper skillet is how well it freezes. I often make a double batch, portion it out, and store it in the freezer. On those super hectic days, all I have to do is defrost, reheat, and dinner is served! It’s like having a secret weapon in the fridge.
Additionally, this is one of my favorite one pan meal preps to date. It’s a quick and easy meal which means more time for you to enjoy your weekend without a whole lot of time spent meal prepping. Simply divide this recipe into 4 meal prep containers.
The flavors in this recipe have time to meld together, allowing all that goodness to absorb even more as leftovers. It’s a fantastic option for a complete, quick, and satisfying meal prep.
how to store and freeze stuffed pepper skillet
Refrigerate leftovers within 2 hours of cooking and enjoy them within 3–4 days. To freeze, portion the cooled skillet into freezer-safe containers, thaw in the fridge overnight and reheat until steaming hot (165°F), adding a splash of broth if the rice looks dry.
I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this delicious easy stuffed peppers skillet recipe.
If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
stuffed pepper skillet FAQs
No. The rice goes in uncooked and cooks right in the skillet with the Rotel, tomato sauce and broth in about 20 minutes.
Yes, the recipe works with white or brown rice. Brown rice usually takes longer to soften, so keep the lid on, check it before adding the cheese and add a splash more broth if needed.
Yes. Ground beef or ground turkey both work. Brown it the same way and drain any excess fat before adding the vegetables.
Yes, it freezes well. Let it cool, portion it into freezer-safe containers, thaw in the fridge overnight and reheat until steaming hot.
Shredded mozzarella or cheddar both melt beautifully into the rice. Use whichever your family likes best.
If you love this recipe, check out…
- Cottage Cheese Stuffed Peppers (Easy + Protein Packed!)
- The Best Stuffed Portobello Mushrooms
- The Best Stuffed Sweet Potatoes
- Cheesy Smoked Sausage Pasta with Spinach (Easy One-Skillet Meal)
- Easy Chicken Cheesesteak Pasta (With The Best Caramelized Onions and Peppers!)
- Easy Jerk Chicken Pasta (One Pan Meal)
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Easy Stuffed Pepper Skillet (One Pan Meal!)
- GFGluten-Free
- SFSugar Free
Ingredients
- 1 lb ground beef or turkey
- 1 cup uncooked rice (white or brown)
- 3-4 bell peppers (any color), diced
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 1 can Rotel, diced tomatoes and green chilies, with juice
- 1 cup tomato sauce
- 1 cup shredded mozzarella or cheddar cheese
- 1 cup beef or chicken broth
- 2 tsp italian seasoning
- salt and pepper , to taste
- parsley or cilantro , optional, for garnish
Instructions
- Cook the Meat: In a large skillet over medium-high heat, cook the ground beef or turkey until browned. Break it into crumbles as it cooks. Drain any excess fat if necessary.
- Add in the Veggies: Add the diced bell peppers, chopped onion, and minced garlic to the skillet. Sauté for about 3-4 minutes until the vegetables start to soften.
- Combine the Rice and Seasonings: Mix in the uncooked rice, canned tomatoes and green chilies (with juice), tomato sauce, broth, and Italian seasoning; season with salt and pepper to taste.
- Cook the Rice: Bring the mixture to a simmer. Once it’s simmering, cover and cook for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
- Add Cheese: Remove the lid and stir in the cheese until melted and creamy.
- Garnish and Serve: Serve hot, garnished with fresh parsley or cilantro if desired. Enjoy!
Equipment
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