Stuffed Pepper Skillet
This skillet keeps the sweet peppers, savory beef, tomato, rice, and melted cheese of classic stuffed peppers but cooks them at the right times. Half the peppers soften with the beef; the rest go in later so the finished dish still has color and bite.
Rice cooks directly in the tomato broth. Keep the lid closed and the heat low, then rest the skillet before fluffing. That short rest is what finishes the grains without scorching the base.
The method behind the meal
Why this recipe works
- •Use regular long-grain white rice, not instant rice.
- •Keep the lid closed while the rice steams.
- •Add half the peppers late for a fresher texture.
Recipe
Stuffed Pepper Skillet
Ground beef, peppers, rice, tomato, and melted cheese with all the comfort of stuffed peppers and none of the filling.
Prep10m
Cook35m
Total45m
Serves6
Ingredients
Instructions
- 1Brown beef, onion, and half the peppers in a large lidded skillet for 7–8 minutes. Drain excess fat.
- 2Add garlic and Italian seasoning for 30 seconds, then stir in rice.
- 3Add tomato sauce and broth. Bring to a simmer, cover, and cook on low for 18 minutes.
- 4Fold in remaining peppers, cover, and cook 4 minutes more. Rest off heat for 8 minutes.
- 5Fluff gently, top with mozzarella, and cover until the cheese melts.
Nutrition (per serving, estimated)
412 kcal calories27 g protein47 g carbs13 g fat
