In our home, this dish is one of those meals that always brings smiles to the table. My husband loves anything with ground beef, and the kids can’t get enough of the cheesy, peppery goodness. One day, I didn’t have the time to make traditional stuffed peppers, so I decided to deconstruct them into this skillet version. It was a hit! Now, it’s on our weekly rotation, especially on nights when we crave comfort food but need something quick and easy. It has become a family favorite, with my little ones excitedly helping to sprinkle the cheese on top.
Why This Ground Beef Stuffed Pepper Skillet Will Be Your New Weeknight Staple
1. One-Pan Simplicity: You can prepare the entire dish in just one skillet, making it perfect for busy nights with minimal cleanup.
2. Classic Stuffed Pepper Flavor: All the traditional flavors of stuffed peppers, but in a much easier and quicker format.
3. Customizable Protein: You can easily swap ground beef for turkey or chicken to suit your preference.
4. Cheesy Goodness: The dish is topped with a generous layer of melted cheddar cheese, adding a creamy and rich finish.
5. Kid-Friendly: Even picky eaters will love this cheesy, flavorful meal, especially with the hidden veggies!
Ingredients:
- 1 tablespoon (15ml) olive oil
- 1 pound (450g) ground beef (or substitute with ground turkey for a leaner option)
- 1 large onion, diced (approx. 200g)
- 2 bell peppers, diced (about 300g/0.66 lb) – any color you prefer
- 2 teaspoons (5g) Italian seasoning
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (6g) salt
- ½ teaspoon (1g) ground black pepper
- 3 cups (720ml) reduced-sodium or low-sodium beef broth
- 1¼ cups (250g) long-grain white rice
- 1 small can (8 oz/227g) tomato sauce
- 1½ cups (170g) shredded cheddar cheese
Directions:
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or turkey) and cook for 3-5 minutes, stirring frequently, until it begins to brown. It’s okay if there are still some pink spots.
- Cook the Vegetables: Add the diced onion, bell peppers, Italian seasoning, garlic powder, salt, and pepper. Continue cooking for another 3-5 minutes, stirring often, until the beef is fully cooked, and the onions and peppers have softened slightly.
- Add the Rice & Broth: Pour in the beef broth, and increase the heat to high. Scrape the bottom of the skillet to loosen any browned bits. Add the rice, stir well to combine, then reduce the heat to medium-low. Cover the skillet and simmer gently for 15 minutes, adjusting the heat as needed to maintain a low simmer.
- Rest the Rice: After the 15 minutes of simmering, remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to finish cooking and absorb any remaining liquid.
- Heat the Tomato Sauce: While the rice is resting, warm the tomato sauce by microwaving it in a glass measuring cup for about 1 minute on high, until it’s hot and steamy.
- Top and Serve: Once the rice has rested, uncover the skillet and pour the heated tomato sauce evenly over the rice and beef mixture. Sprinkle the shredded cheddar cheese on top. Cover the skillet again and let it sit off the heat for about 3 minutes, just long enough for the cheese to melt. Serve immediately!
Notes:
- Protein Options: You can easily substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian option.
- Cheese Variations: While cheddar cheese melts beautifully in this dish, feel free to experiment with other cheeses like mozzarella, Monterey Jack, or a blend of cheeses for extra flavor.
- Veggie Boost: For more nutrition, you can add in extra vegetables like mushrooms, zucchini, or spinach. Just toss them in when you add the onions and peppers.
- Leftovers: This dish stores well and makes fantastic leftovers. Store in an airtight container and reheat in the microwave for a quick lunch or dinner the next day.
This Ground Beef Stuffed Pepper Skillet is the perfect one-pan solution when you want something hearty, cheesy, and full of flavor with minimal effort.