Stuffed Pepper Skillet
February 20, 2026 · Dinner
Stuffed Pepper Skillet
This Stuffed Pepper Skillet has all the classic flavors of traditional stuffed peppers — but made easier in one pan. Lean ground meat is simmered with bell peppers, garlic, and savory seasonings, then combined with rice and a rich tomato base for a hearty, balanced meal. It’s a high-protein, veggie-packed dinner that’s perfect for busy weeknights, meal prep, or feeding the whole family. You’ll get all the comfort of stuffed peppers without the extra prep or baking time.
Author: Jennifer Nicole Bianchini, MS, RD, LDN, IFNCP, RYT · Prep Time: 5 · Cook Time: 40 · Total Time: 45 minutes · Yield: 5 Servings
Ingredients
- 1 Tbsp Extra Virgin olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef (90% lean)
- 1 tsp dried oregano
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 bell peppers, diced (any color works – we typically use 2 red and 1 green bell pepper)
- 1 Tbsp tomato paste
- 1/2 cup long grain white rice (uncooked)
- 1 cup beef bone broth
- 1 (15-oz) can fire-roasted diced tomatoes with the juices
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- To a large skillet over medium heat, add the onion and olive oil. Cook and stir for about 5 minutes or until the onion begins to turn translucent. Add the garlic and continue to cook for another minute.
- Add the ground beef. Break up the meat as it cooks. After about 10 minutes, the beef should be browned.
- Add the seasonings and bell pepper, sauteing for another few minutes.
- Add the tomato paste, rice beef broth, and tomatoes. Stir once, then allow the mixture to come to a boil. Once boiling, cover the pan with a lid and turn the heat to low. Allow the mixture to simmer for 15-18 minutes or until the rice is tender.
- Remove the lid and top with cheese. Place the lid back on and turn off the heat. The cheese should melt after a few minutes.
- Enjoy!
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