Cheesy Beef Stuffed Pepper Skillet

It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this is it. This Beef Stuffed Pepper Skillet delivers all the flavor of stuffed peppers without the work. It is practical, fast, and perfect for right now.

Why You’ll Make This Again

This is a total time-saver for busy weeknights. You get all the comfort of a slow-cooked meal in 40 minutes. It is a fantastic Fall comfort food staple for your rotation. Your family will love the cheesy topping and tender beef.

Cleanup is a breeze with just one pan to wash. You do not have to worry about stuffing individual peppers. This Beef Stuffed Pepper Skillet is reliable and filling every single time. It is a meal that everyone actually finishes.

How This Comes Together

You start by browning the beef in a large skillet. Then, you toss in the fresh peppers and onions. Everything simmers together with rice and savory beef broth. There is no pre-boiling or stuffing required here. It is foolproof even for beginners in the kitchen.

What You’ll Need

These are simple pantry staples you likely have on hand. Fresh peppers add a bright pop of color to your pan.

• 1 lb ground beef (85/15)
• 3 large bell peppers (various colors), chopped into 1-inch pieces
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.5 cups shredded sharp cheddar cheese
• 2 tbsp fresh parsley, chopped

Step-By-Step Directions

1. In a large deep skillet over medium-high heat, brown the ground beef until fully cooked.
2. Drain excess fat from the pan.
3. Add the diced onion and chopped bell peppers to the skillet.
4. Sauté for 5 to 6 minutes until the vegetables begin to soften.
5. Stir in the minced garlic, dried oregano, and smoked paprika.
6. Cook for 1 minute until fragrant.
7. Add the uncooked rice, tomato sauce, and beef broth.
8. Stir well to ensure the rice is submerged.
9. Bring the mixture to a simmer, then reduce heat to low.
10. Cover the skillet with a tight-fitting lid.
11. Simmer for 18 to 20 minutes until the rice is tender.
12. Remove the lid and sprinkle the shredded cheddar cheese evenly over the surface.
13. Recover the skillet for 2 minutes until the cheese is melted and bubbling.
14. Garnish with chopped fresh parsley and serve directly from the skillet.

How To Serve It

Serve this directly from the skillet for a casual family meal. It looks great with a dollop of sour cream on top. Pair it with a simple side salad or crusty bread. This is the ultimate one-pan dinner for a chilly evening. Your guests will love the rustic, home-cooked feel.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. Reheat it in the microwave or back in a skillet. Add a splash of broth if the rice seems dry. This recipe actually tastes even better the next day. It is perfect for a quick office lunch.

Make It Even Better (Pro Tips)

• Don’t skip browning the beef well for maximum flavor.
• Avoid overcooking the rice to keep the texture perfect.
• Use sharp cheddar for the best cheesy punch.
• Chop your peppers into uniform pieces for even cooking.
• This is a great back-to-school dinner for busy schedules.
• Swap in ground turkey if you want a leaner option.
• Rinse your rice first to remove excess starch.

Easy Ways To Change It Up

• Add a kick with diced jalapeños or red pepper flakes.
• Use brown rice but increase the liquid and cook time.
• Try pepper jack cheese for a spicy twist.
• Mix in black beans for extra fiber and protein.

Quick Questions

Can I use frozen peppers?

Yes, you can use frozen peppers in this Beef Stuffed Pepper Skillet. They might be slightly softer than fresh ones. Just add them straight from the freezer.

What if the rice isn’t done?

Check the rice at the 18-minute mark. If it is still crunchy, add a splash more broth. Cover it again for 5 more minutes.

I hope you love this easy skillet dinner as much as we do. It is the perfect solution for those busy nights when you want comfort fast. Give it a try tonight!

— Ethan

Cheesy Beef Stuffed Pepper Skillet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 1 lb ground beef (85/15)
• 3 large bell peppers (various colors), chopped into 1-inch pieces
• 1 medium yellow onion, diced
• 2 cloves garlic , minced
• 1 cup long -grain white rice, uncooked
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 0.5 tsp sal t
• 0.25 tsp black pepper
• 1.5 cups shredded sharp cheddar cheese
• 2 tbsp fresh parsley, chopped

Method

 

1. In a large deep skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles with a spatula. Drain excess fat from the pan.
2. Add the diced onion and chopped bell peppers to the skillet with the beef. Sauté for 5 to 6 minutes until the vegetables begin to soften.
3. Stir in the minced garlic, dried oregano, and smoked paprika. Cook for 1 minute until fragrant.
4. Add the uncooked rice, tomato sauce, and beef broth. Stir well to ensure the rice is submerged.
5. Bring the mixture to a simmer, then reduce heat to low. Cover the skillet with a tight-fitting lid.
6. Simmer for 18 to 20 minutes, or until the rice is tender and the majority of the liquid has been absorbed.
7. Remove the lid and sprinkle the shredded cheddar cheese evenly over the surface.
8. Recover the skillet for 2 minutes or until the cheese is completely melted and bubbling.
9. Garnish with chopped fresh parsley and serve directly from the skillet.