Stuffed peppers are a beloved classic, but sometimes you want a quicker, simpler version that still delivers all the comforting flavors.
This One Pot Stuffed Peppers Skillet takes the best elements of stuffed peppers and transforms them into a quick, delicious, and easy-to-make one-pan meal.
Perfect for busy weeknights, this dish is packed with lean protein, veggies, and aromatic spices.
It’s a savory dish the whole family will love!
Why You’ll Love This Recipe
- Quick & Easy: This one-pot wonder eliminates the need for multiple pans and long cooking times. It’s ready in under 40 minutes!
- Deliciously Flavorful: The blend of spices like cumin, chili powder, and paprika combined with ground meat and rice gives you a taste of classic stuffed peppers, all in one pan.
- Family-Friendly: This is a dish the whole family will enjoy. The stuffed peppers are hearty and filling, but still light enough to feel like a comforting, healthy meal.
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Ingredients you’ll Need
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup rice (white or brown)
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth (or vegetable broth for a lighter version)
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh cilantro (optional, for garnish)
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How to Make Stuffed Peppers
- Prepare the peppers:
- Cut the bell peppers in half lengthwise, remove the seeds and membranes. Set aside.
- Cook the ground meat:
- In a large skillet, heat a tablespoon of olive oil over medium-high heat.
- Add the ground beef (or turkey) and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
- Drain any excess grease, then transfer the meat to a plate and set aside.
- Sauté the aromatics:
- In the same skillet, add a bit more olive oil if needed. Add the diced onion and cook for 2-3 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Cook the rice:
- Add the rice to the skillet and stir it into the onion and garlic mixture. Toast the rice for about 2 minutes, stirring frequently.
- Add the liquids and spices:
- Stir in the diced tomatoes, beef broth, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a simmer and cover the skillet. Cook for about 15-20 minutes (or until the rice is tender and the liquid is mostly absorbed). If you’re using brown rice, you may need to cook it for 30 minutes.
- Add the cooked meat:
- Once the rice is cooked, return the ground beef (or turkey) to the skillet, mixing everything together well.
- Stuff the peppers:
- Nestle the halved bell peppers into the skillet, cut side up, on top of the rice mixture.
- Spoon some of the rice and meat mixture into each pepper half, packing it in gently.
- Simmer:
- Cover the skillet and simmer on low for about 10 minutes, allowing the peppers to soften and become tender.
- Top with cheese:
- Sprinkle shredded cheese on top of the stuffed peppers and cover the skillet again until the cheese is melted, about 2-3 minutes.
- Serve:
- Garnish with fresh cilantro (optional) and serve hot. Enjoy!
One Pot Stuffed Peppers Skillet
This One-Pot Stuffed Peppers Skillet combines tender, colorful bell peppers stuffed with a savory blend of seasoned rice, juicy ground beef, and melty cheese, all cooked to perfection in a single skillet.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup rice (white or brown)
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth (or vegetable broth for a lighter version)
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh cilantro (optional, for garnish)
Instructions
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground beef or turkey to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
- Drain any excess grease from the skillet and transfer the cooked meat to a plate; set aside.
- In the same skillet, add more olive oil if needed, then add the diced onion and cook for 2-3 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice to the skillet and stir it into the onion and garlic mixture, toasting the rice for about 2 minutes.
- Stir in the diced tomatoes, beef broth, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a simmer, cover the skillet, and cook for 15-20 minutes or until the rice is tender and the liquid is mostly absorbed.
- Return the cooked ground meat to the skillet and mix it into the rice mixture.
- Nestle the halved bell peppers, cut side up, on top of the rice mixture.
- Spoon some of the rice and meat mixture into each pepper half, packing it gently.
- Cover the skillet and simmer on low heat for 10 minutes to soften the peppers.
- Sprinkle shredded cheese on top of the stuffed peppers, cover the skillet again, and let the cheese melt, about 2-3 minutes.
- Garnish with fresh cilantro, if desired, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
