Pin it This hearty one-skillet dinner captures all the beloved flavors of traditional stuffed peppers without the extra work. Ground beef, diced bell peppers, onions, and rice simmer together in a savory tomato broth seasoned with oregano and smoked paprika. The rice cooks directly in the pan, absorbing all those delicious juices while the beef browns to perfection. Finished with melted cheese and fresh herbs, this satisfying meal comes together in just 30 minutes and serves four people generously.
The smell of peppers and beef simmering together takes me back to a rainy Tuesday when my car would not start and I decided to cook instead of commuting. That accidental stay-at-home dinner turned into one of the best meals I had made in months.
My brother-in-law walked in during that first attempt and asked what smelled so incredible. Now he requests this whenever he visits, and I have learned to double the recipe because the leftovers disappear even faster than the first round.
Ingredients
- Lean ground beef: The fat content adds flavor but you can drain excess if you prefer a lighter result
- Bell peppers: Any color works but mixing red and green gives you both sweetness and that classic pepper bite
- Long-grain white rice: Cooks perfectly in the liquid released by the vegetables and tomatoes
- Canned diced tomatoes: Fire-roasted varieties add a smoky depth that really elevates the dish
- Beef or chicken broth: Low-sodium lets you control the salt level while building a flavorful base
- Dried oregano and smoked paprika: This combo gives you that classic stuffed pepper flavor without much effort
- Shredded cheese: Mozzarella melts beautifully but cheddar adds a sharper finish if you prefer
Instructions
- Brown the beef:
- Cook the ground meat over medium-high heat, breaking it apart with your spoon until it is no longer pink, about five minutes.
- Soften the vegetables:
- Add the diced peppers, onion, and garlic to the skillet and cook until they start to become fragrant and tender.
- Build the base:
- Stir in the uncooked rice, canned tomatoes with their juices, broth, and all the seasonings until everything is well combined.
- Simmer together:
- Bring the mixture to a bubble, then lower the heat, cover the skillet, and let it cook gently until the rice is tender.
- Melt the cheese:
- Remove from heat, scatter the shredded cheese on top, cover again for a few minutes to let it get perfectly melty.
- Finish and serve:
- Sprinkle with fresh parsley or cilantro and bring the whole skillet right to the table.
Pin it This recipe saved me more than once when I needed something hearty but did not have the energy for multiple pots and pans. It has become my go-to for those nights when comfort food needs to happen fast.
Make It Your Own
Ground turkey or chicken work beautifully here if you want something lighter, and the seasonings still shine through. I have even made it with sausage when that was what I had in the freezer, and the extra herbs in the meat added another layer of flavor.
The Rice Factor
Brown rice is absolutely possible but plan to add about a half cup more liquid and give it another ten minutes of cooking time. The texture is nuttier and some people actually prefer it that way.
Serving Ideas
A simple green salad with a vinaigrette cuts through the richness perfectly. Warm crusty bread is never a bad idea for soaking up any flavorful juices left in the pan.
- Sour cream or Greek yogurt on top adds a cool contrast
- Hot sauce lovers should keep a bottle nearby
- Fresh avocado wedges on the side make it feel even more complete
Pin it Hope this becomes one of those recipes you turn to without even thinking about it.
Recipe FAQs
- → Can I use brown rice instead of white rice?
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Brown rice works well but requires about 15 additional minutes of cooking time and roughly 1/2 cup extra liquid. Adjust the broth accordingly and test the rice for doneness before serving.
- → Is this dish freezer-friendly?
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Yes, this skillet freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → Can I make this vegetarian?
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Absolutely. Simply omit the ground beef and add two cans of drained beans (kidney or black beans work well) or plant-based crumbles. Use vegetable broth instead of beef or chicken broth.
- → What type of cheese works best?
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Both mozzarella and cheddar are excellent choices. For extra flavor, try pepper jack for a bit of heat or a Mexican cheese blend. The cheese melts perfectly over the hot mixture.
- → How can I reduce the spiciness?
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Simply omit the crushed red pepper flakes. The smoked paprika adds flavor without significant heat, so the dish remains mild and family-friendly without the optional red pepper flakes.
