Save This skillet version transforms classic stuffed peppers into a faster, easier one-pan meal. Ground beef browns alongside diced bell peppers and onions, then simmers with rice, tomatoes, and aromatic seasonings until tender. The entire dish comes together in just 30 minutes, making it perfect for busy weeknights when you crave comfort food without the hassle of stuffing peppers.
The rice cooks directly in the skillet, absorbing the savory beef broth and tomato juices for maximum flavor. A sprinkle of melted cheese on top adds the perfect finishing touch. The result is a hearty, satisfying meal that captures everything you love about stuffed peppers—tender peppers, seasoned beef, and cheesy goodness—in a fraction of the time.
I stumbled onto this recipe after a particularly long Tuesday when stuffing actual peppers felt like too many steps. The smell of peppers and beef simmering together filled the whole kitchen, and my husband wandered in asking what smelled so good. That first bite tasted exactly like the stuffed peppers I spent hours making, but without the fuss. Now it is our weeknight superhero whenever time is tight but comfort food is calling.
My sister called me mid-cooking once, ranting about her failed attempt at actual stuffed peppers that collapsed in the oven. I told her to dump everything in the skillet instead, and she texted back twenty minutes later saying her family had already finished the entire thing. Sometimes the lazy way really is the best way.
Ingredients
- Ground beef: The foundation that brings that hearty, meaty satisfaction to every bite
- Bell peppers: Any color works, but I love the sweetness red peppers add as they cook down
- Onion and garlic: These aromatics build the flavor base that makes everything taste homemade
- Uncooked rice: It simmers right in the skillet and soaks up all those delicious juices
- Canned diced tomatoes: Fire-roasted ones add incredible depth if you can find them
- Beef or chicken broth: Low-sodium lets you control the salt level perfectly
- Dried oregano and smoked paprika: This combination gives it that classic stuffed pepper profile
- Shredded cheese: The finishing touch that makes it feel like a special treat
Instructions
- Brown the beef:
- Cook the ground meat in a large deep skillet over medium-high heat, breaking it apart until it is no longer pink, about 5 minutes
- Soften the vegetables:
- Toss in the diced peppers, onion, garlic and cook for 3 to 4 minutes until they start to smell amazing
- Add everything else:
- Pour in the uncooked rice, tomatoes with their juices, broth and all the seasonings, stirring until well combined
- Simmer until perfect:
- Bring to a bubble then lower the heat, cover and let it cook gently for 15 to 18 minutes until the rice is tender
- Melt the cheese:
- Sprinkle your shredded cheese on top, cover again and let it get all melty for a couple minutes
- Finish and serve:
- Scatter fresh parsley or cilantro on top and bring the whole skillet right to the table
Save This recipe saved me during my first month of a new job when cooking felt impossible. I made it on Sunday and ate leftovers for three days straight, each bite tasting better than the last. Now it is my go-to whenever life gets busy and I need something that feels like a hug.
Make It Your Own
Ground turkey or chicken work beautifully if you want something lighter. I have even used leftover cooked rice and just added it in the last few minutes to heat through.
Troubleshooting
If the rice is still crunchy after the suggested time, add a splash more broth and cook for a few more minutes. Brown rice will need about 20 minutes and extra liquid.
Serving Ideas
This skillet meal stands perfectly on its own, but a simple green salad with vinaigrette cuts through the richness nicely. Crusty bread for sopping up the juices never hurts either.
- Serve it straight from the skillet for maximum comfort vibes
- Extra red pepper flakes add a nice kick if you like heat
- Leftovers reheat beautifully for lunch the next day
Save Thirty minutes to a dinner that feels like it simmered all day. That is the kind of weeknight victory worth repeating.
Recipe FAQs
- → Can I make this ahead of time?
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Yes, this skillet reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the rice.
- → What type of rice works best?
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Long-grain white rice is ideal because it cooks evenly and absorbs the flavorful cooking liquid. Brown rice can be used but requires about 45 minutes total cooking time and additional liquid.
- → Can I freeze this dish?
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Absolutely. Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I make it vegetarian?
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Simply omit the ground beef and add a drained can of kidney beans, black beans, or chickpeas. Use vegetable broth instead of beef or chicken broth for a completely plant-based version.
- → What other meats can I use?
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Ground turkey, chicken, or pork work equally well. For a spicy version, try ground chorizo or Italian sausage. Just adjust the seasoning accordingly since some sausages are already seasoned.
- → Why is it called unstuffed peppers?
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Traditional stuffed peppers require hollowing out whole peppers, filling them, and baking. This version keeps all the same ingredients but cooks them together in a skillet, saving time and effort while delivering identical flavors.
