Stuffed Pepper Skillet
January 4, 2026 • 0 comments
This Stuffed Pepper Skillet is a delightful and convenient twist on the classic stuffed peppers dish. Perfect for busy weeknights, this one-pan meal combines all the flavors of traditional stuffed peppers without the fuss of hollowing and baking individual peppers. It includes ground beef sautéed with chopped bell peppers, onions, and garlic, creating a savory base. Rice is then added for texture, along with a rich tomato sauce that ties everything together. This dish is both hearty and healthy. Top it off with melted cheese or a sprinkle of fresh parsley for added flavor. This simplified, yet satisfying meal is not only easy to prepare but also offers a comforting dinner option that can be enjoyed by the whole family.
- Prep Time:
- Cook Time:
- Servings: 5
Ingredients
- (1 package (about 1 lb)) Holton Livestock Company's ground beef
- (1 large) Diced green pepper
- (2 cloves) Minced garlic
- (Half of 14.5 oz can) Diced tomatoes
- (1 10 oz can) Rotel Diced Tomatoes and Green Chilies
- (2 cups) Chicken broth
- (1 cup) Jasmine rice
- (1 cup) Shredded colby jack cheese
- (to taste) Salt and pepper
- (2 tablespoons) Tomato paste
- (Half large or 1 whole medium) Diced yellow onion
Directions
- In a large skillet over medium heat, brown the thawed ground beef with the diced onion until beef is no longer pink and the onions are translucent.
- Add the diced bell pepper and garlic and cook two minutes more. Stir in diced tomatoes, Rotel, chicken broth, tomato paste, rinsed rice, and salt and pepper.
- Bring mixture to a boil, cover and reduce heat. Simmer and let cook until rice is tender, about 20 minutes. Sitr occasionally to avoid the rice burning and sticking to the bottom of the pan.
- Fluff rice, top with shredded cheese, cover and let rest until cheese has melted. Serve and enjoy!
