One Pan Skillet Stuffed Bell Peppers

One-Pan Skillet Stuffed Bell Peppers, even the rice cooks in the same pan!


I’m really excited to share my latest one-pan recipe, Skillet Stuffed Bell Peppers. It is unbelievably tasty, and everything cooks in the same skillet. Even the rice! Skillet Stuffed Bell Peppers have all the incredible flavor of traditional stuffed bell peppers, but the prep and clean up is a snap. If your family loves stuffed bell peppers, they are going to love these Skillet Stuffed Bell Peppers.

My One-Pan Chicken Alfredo and One-Pan Cheeseburger Casserole have been getting rave reviews, and I know you guys are going to love this recipe too!

Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Saute in two tablespoons of olive oil.

One Pan Skillet Stuffed Bell Peppers

Once the peppers and onions have started to soften, add one pound of extra lean ground beef to the pan.  Season with one teaspoon of salt and several turns of freshly ground pepper.

One Pan Skillet Stuffed Bell Peppers

When the ground beef is cooked, add one can of low-sodium chicken broth, one 14.5 oz can of whole tomatoes, one 8 oz can of tomato sauce, and one teaspoon of soy sauce.

I prefer canned whole tomatoes over canned diced tomatoes for a fresher taste. I just use my kitchen scissors to chop up the whole tomatoes while they are still in the can, then pour them into the pan.

Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice. Cover the pan with a lid and reduce the heat down to low.

One Pan Skillet Stuffed Bell Peppers

Let mixture cook 20-30 minutes covered, or until rice is tender. At the 20 minute mark, open the pan every five minutes and stir so the rice doesn’t stick to the bottom.

You can stop here if you prefer not to use cheese. The flavor is so good, and the consistency is similar to Jambalaya.

Skillet Stuffed Bell Peppers

I topped ours with a cup of freshly shredded jack cheese. I love jack cheese because it just melts into the dish. So yummy!

I covered the pan with the lid to let the cheese melt, then sprinkled a little bit of diced, fresh bell peppers and green onions. It was divine, seriously one of my favorite dishes I have ever made. The ground beef and rice are so tender, and the flavor from the onions, bell peppers and tomatoes are one of my favorite combinations.

The teaspoon of soy sauce adds to the meaty, rich flavors of the dish. You can’t really identify  it in the recipe, it just adds another level of flavor that really compliments the dish.

You may also want to try my Slow Cooker Stuffed Bell Peppers. You don’t have to precook the ground beef, so the prep is incredibly easy as well.

One Pan Skillet Stuffed Bell Peppers, even the rice cooks in the same pan!

5.0 from 10 reviews

One Pan Skillet Stuffed Bell Peppers
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Skillet Stuffed Bell Peppers have all the incredible flavor of traditional stuffed bell peppers, but the prep and clean up is a snap.
Ingredients
  • 2 tablespoon of olive oil
  • 2 cloves of garlic
  • 2 Bell Peppers, any color
  • ½ of a medium onion
  • 1 pound of extra-lean ground beef
  • 1 14.5 oz can of whole tomatoes
  • 1 14 oz can of low-sodium chicken broth
  • 1 8oz can of tomato sauce
  • 1 teaspoon of kosher salt and pepper to taste
  • 1 teaspoon of soy sauce
  • 1 cup of long uncooked, extra long grain rice
  • 1 cup of shredded jack cheese
  • green onions for garnish

Instructions
  1. Start by dicing two cloves of garlic, ½ of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
  2. Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
  3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
  4. Season with one teaspoon of kosher salt and several turns of fresh pepper.
  5. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
  6. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
  7. Cover the pan with a lid and reduce the heat down to low.
  8. Let mixture cook 20-30 minutes, or until rice is tender.
  9. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
  10. One rice is tender, sprinkle the cheese on top.
  11. Cover the pan with the lid to let the cheese melt.
  12. Garnish with fresh diced bell peppers and green onions.

 

This recipe is easily lightened up. Try substituting ground turkey for ground beef. You can also use reduced-fat cheese, or just skip the cheese altogether!

 

 

 

 

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You may also like my
Crock Pot Mexican Stuffed Bell Peppers
Slow Cooker Chicken

 

Comments

  1. Looks good! Can’t wait to try it!!!

  2. Stopping by from Jillee’s site.

    Now that looks good! I like stuffed peppers, this is a bit more user friendly.

  3. Looks delicious; pinning for cooler weather! Can’t wait to try this on a busy school night! :)

  4. What a great idea! My kids never eat the peppers when I make them anyway. This way they would eat them and not realize it :-)

  5. This looks so yummy and I love that it only uses one skillet! Will be trying this out soon!!

  6. One pan recipes are the best! I can’t wait to make this for dinner this week!

  7. OH wow love this one pan meal… I sometimes hate stuffing peppers and the long tedious process I have to go through–love that you made this into a one-pot meal.

  8. This sounds amazing. I love stuffed peppers but it is a lot of work. The peppers are coming in now and we have a TON. I have 11 c. diced in the freezer already and a dozen or so peppers to dice in the fridge right now. Do you think this would freeze well? I am thinking it would be great to make up a huge batch of this and freeze in single meal size containers for my husband’s lunches or even as a casserole and just reheat in the oven. Will be trying this out soon.

    • So smart to freeze your peppers! I think this will freeze wonderfully. Great idea!

      • I tried this recipe for lunch today and I am eating it as I type this! I can’t believe how delicious this is. I think the cheese really adds a wonderful level to it. (I used my favorite triple cheddar blend). It is easy to make and my house smelt great while it was simmering. I was able to use fresh peppers and onion from our garden, making it just that much better. This will definitely be added into our rotation to use up all those diced peppers in the freezer (now up to 30+ cups diced in there!). I didn’t have any soy sauce so I used Worcestershire and subbed the whole tomatoes for crushed tomatoes, since that is what I had on hand (plus I have some really anti-tomato chunk eaters). I was going to try and freeze some of this right away, but after tasting it, I think I want to leave it in the fridge for leftovers for lunches. Thanks again for this recipe and I look forward to trying some of your other recipes.

  9. I was planning on making this for dinner, but my usual recipe got deleted. Thankfully I found yours, because it sounds so much better!! I’m pretty sure I was drooling while reading it….

  10. elizabeth says:

    Do you use instant rice? Also, could I use brown rice? Thanks!

    • This recipe calls for uncooked extra long grain white rice, not instant rice. Brown rice would take much longer to cook, but you may be able to experiment with par cooked brown rice. The liquid ratios and cooking times would have to be adjusted.

  11. I just made this today and loved it!! It was full of flavor and only had to get 1 pan dirty! Thanks soo much for the recipe I will definitely make it again!

  12. This was delicious! Made it for dinner tonight and it was hard not to eat thirds. I lived in Bakersfield for a year right around the corner from you I believe. Thanks again for the recipe! Will definitely get a positive review on my blog :)

  13. I just made this for me and my Dad, perfect bachelor food thank you!

  14. Kayla Ruth says:

    I have made this twice. I’m not a huge fan of cooked tomatoes so both times I have used petite diced tomatoes. I also use garlic powder instead of garlic cloves. Other than that I follow the recipe exactly. It is amazing. My husband rates it a 10/10. It is definitely one of our favorite meals. We love it!

  15. Jessica says:

    Hello, this dish is delish. Made it just hours ago for the husband and I, very pleased. He sure seemed to like it. He’s a picky eater so when I told him I was making stuffed bell peppers he told me he didn’t want any and to please make something different. I was a bit in a bind, I bought the ingredients had the beef thawed, ready to go. Googled stuffed bell pepper deconstructed and found myself here, he couldn’t even tell it was basically the same thing just different form. So yummy, thanks!

    -Jessica

  16. I’m making this dish because I have some ground turkey to use up, but my SO doesn’t really care for it–this dish is so flavorful he thinks it’s ground beef!
    I use flash-frozen diced bell peppers when I have them (lay them on a cookie sheet to freeze solid for a couple hours, then put in a freezer bag to store.) I had a bunch, and knew this would be perfect to use them all up.
    This is a quick, delicious meal that reminds me of the more time consuming stuffed peppers my momma used to make.

  17. Jennifer Thomas says:

    I make this all the time! Thank you so much for sharing this recipe. Its easy, fast, nutritious and everyone loves it!

  18. Vicky Jade says:

    This recipe was a big hit!!! I substituted ground turkey and used parboiled brown rice and it turned out amazing !! I also can’t get Jack Cheese here, so I used Provolone which turned out perfect. I love that it’s all made in one deep skillet. This is definitely a keeper recipe. Even better than actual stuffed peppers.

  19. This recipe looks good! If it is anywhere near as good as your one pan Chicken Burrito bowl dish….it will be a hit here!

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