Description
A quick and easy one-pan stuffed pepper skillet made with ground beef, rice, bell peppers, and melty cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 yellow onion, diced
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 yellow bell pepper, stemmed, seeds removed, and chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced fire roasted tomatoes
- 1 cup long grain white rice, rinsed
- 2 cups beef broth (can use chicken or vegetable broth)
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- For garnish: Freshly grated parmesan cheese and chopped fresh parsley (optional)
Instructions
- Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion is softened, about 5 to 7 minutes. Drain excess grease if needed.
- Stir in the chopped bell peppers and cook for 3–4 minutes, until slightly softened. Add the garlic and cook for 1 minute, until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly for deeper flavor.
- Stir in the diced fire roasted tomatoes (with juices), rice, broth, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover the pan with a lid and cook for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed.
- Give the mixture a good stir. Taste and add salt and pepper, if necessary. Sprinkle the mozzarella and cheddar cheese evenly over the top. Cover the skillet and let it sit for 2–3 minutes, or until the cheese is melted.
- Remove from heat. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: Stuffed Pepper Skillet, Easy Unstuffed Peppers, One-Pan Meal