Stuffed Pepper Skillet

My garden peppers are plentiful this year but they aren’t quite large enough to make stuffed peppers. Thus, a deconstructed route with this stuffed pepper skillet!

Stuffed Pepper Skillet

Switch up the ground beef for ground chicken, turkey, or a plant-based meat.
Course Main Course
Cuisine American
Servings 6


  • 2 tsp oil
  • 2 lbs lean ground beef
  • 1 small onion, diced
  • 1.5 tsp salt
  • 1 tsp pepper
  • 3 bell peppers, any color, seeded and sliced
  • 1 cup long grain white rice, rinsed and drained
  • 15 oz tomato sauce
  • 1.5 cups chicken broth
  • Optional toppings: crushed croutons, Parmesan cheese, chopped parsley


  • Preheat oil in 12" skillet over medium heat for 4 minutes. Add the beef, onion, ½ of the salt and all of the pepper. Cook for about 5 minutes, breaking the beef into crumbles, until it's no longer pink and the onions have softened, about 5 minutes. Drain fat, if necessary.
  • Add in the rice, bell peppers, and remaining salt and cook 1 minute. Stir in the stock and tomato sauce. Bring back to a boil, cover and reduce heat to low. Cook for 24-28 minutes or until rice is cooked. Remove from heat and let sit 5 minutes.
  • Top with the crumbled croutons and Parmesan cheese,

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating