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Ground Beef Stuffed Pepper Skillet Recipe
Ben Carraoli

Ground Beef Stuffed Pepper Skillet Recipe

I made this Ground Beef Stuffed Pepper Skillet last night, and I’m still thinking about how comforting and flavorful it was. I love how all the classic stuffed-pepper ingredients come together in one pan without any extra fuss.
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Prep Time 5 minutes
Cook Time 23 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef — Lean beef works best to avoid excess grease and keeps flavors bold.
  • 1/2 onion diced — Adds sweetness and depth to the base of the dish.
  • 3 cloves garlic minced — Brings aroma and a savory punch.
  • 1/2 cup green bell pepper diced — Gives freshness and that classic stuffed-pepper flavor.
  • 1/2 cup red bell pepper diced — Adds color and a touch of sweetness.
  • 14.5 oz can diced tomatoes — Creates a juicy flavorful base that blends everything together.
  • 3/4 cup uncooked long-grain white rice — Absorbs the broth and seasonings perfectly; avoid minute rice.
  • 2 cups beef broth — Infuses the rice with savory depth instead of plain water.
  • 2 tbsp tomato paste — Thickens the sauce and intensifies the tomato flavor.
  • 1 tsp Italian seasoning — A blend of herbs that warms up the whole dish.
  • 1/2 tsp salt — Essential for balancing the flavors.
  • 1/4 tsp black pepper — Adds a light touch of heat and earthiness.
  • 1 1/2 cups shredded cheese — Use freshly grated cheese for the best melt and texture.
  • 1 tbsp fresh parsley — A bright finishing touch for color and freshness.

Method
 

  1. Heat your skillet over medium heat and add the ground beef along with the diced onion and garlic. Cook everything together until the beef is fully browned and crumbly. Drain any excess grease so the dish stays light and flavorful.
  2. Stir in the green and red bell peppers, diced tomatoes, uncooked rice, beef broth, tomato paste, Italian seasoning, salt, and pepper. Mix well so the rice is fully coated and the ingredients are evenly distributed. Bring the mixture up to a gentle boil.
  3. Reduce the heat to low, cover the skillet, and let it simmer for about 18 minutes or until the rice is tender. Fluff the rice gently with a fork once it’s cooked. Sprinkle the shredded cheese evenly over the top, cover again, and let it melt until gooey and perfect. Finish with fresh parsley on top.

Notes

  • I prefer using uncooked Jasmine or long-grain white rice because it stays fluffy and absorbs flavor well.
  • Freshly shredded cheese melts beautifully, so I grate it myself instead of using pre-shredded cheese.
  • If the skillet looks too saucy at the end, I uncover it and let it cook for a few minutes to evaporate excess liquid.
  • When reheating leftovers, I sometimes add a splash of beef broth to keep everything moist and flavorful.