If you love Stuffed Peppers, you're going to be obsessed with this one skillet, 30 minute dinner! This Deconstructed Stuffed Pepper Skillet packs all the flavors you know and love about stuffed peppers, but without the lengthy cooking process and multiple dirty dishes.
This has quickly become one of our favorite weeknight dinners and even my kids eat it. Okay, my youngest picks around the peppers and onions, but I still consider that a win. At least I didn't have to cook a second meal for her.
I'm obsessed with one pot dinners and this recipe will NOT disappoint. For more easy one pot meals, check out this Beef Macaroni, Marry Me Chicken Tortellini, and Chicken Pesto Orzo.
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Why You'll Love This Recipe :
- One Skillet. Skip multiple dirty dishes and get all the same flavors of stuffed peppers, by making them unstuffed!
- Easy Prep Work. Minimal time to chop veggies and brown the beef, then let the stovetop and oven do its job.
- Quick. 30 minute meals are a must on busy weeknights!
- Big on Flavor. We're getting classic Italian flavors from the tomato sauce and herbs and it's topped with nutty parmesan! The bell peppers are cut pretty chunky to make them the star of this dish and we've got peppers in every bite.
If you love deconstructed recipes, try my Deconstructed Lasagna and Deconstructed Burger Bowls too!
Ingredients:
Ground Beef: I prefer an 85/15 lean to fat ratio of ground beef for this recipe because it stays juicier than a 93/7 would, but doesn't leave as much grease in the pan as a 80/20 will.
Chicken Stock: Made with the bones and has richer flavor than chicken broth. I highly recommend stock for this recipe and love the Kitchen Basics brand and Costco's Kirkland Organic Chicken Stock.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Any color bell pepper works great for this recipe.
- The Jasmine Rice can be substituted with a long grain white rice or basmati rice.
- Want a taco version? Substitute the basil and oregano with chili powder and cumin or taco seasoning and use cheddar cheese on top.
For more Stuffed Peppers recipes, try these Couscous Stuffed Peppers, Stuffed Bell Peppers without Rice, and Bacon Wrapped Peppers.
How to Make this Stuffed Pepper Skillet:
Step 1: In a large skillet over medium heat on the stovetop, sauté the ground beef until almost no longer pink, breaking up the beef as it cooks.
Step 2: Once the beef is almost fully cooked reduce the heat to medium low, push the meat to one side and soak up some of the grease with paper towels to remove it from the pan.
Step 3: Add the peppers and onions into the skillet with the ground beef. Cover and cook for 3-4 minutes, stirring halfway through. Toss in the spices, garlic and rice and cook for 60 seconds uncovered. Pour in the chicken stock and tomato sauce and bring to a low boil. Cover the skillet, reduce heat to low and cook for 12 minutes, or until the rice is fully cooked.
Step 4: Uncover and top the beef and rice with parmesan cheese. Turn the oven onto broil and pop the skillet into the oven for a few minutes until the cheese is toasty.
Step 5: Top with parsley, serve and enjoy!
Expert Tips:
- Drain the grease from the ground beef pan before adding in the peppers and onions. A little bit of grease left in the pan if perfectly fine, but soak up most of it.
- Check the rice before adding the cheese and if needed, cover and cook for a few more minutes. Cook time depends on the heat, type of rice, etc., so it could cook at different times. You can also add in another ¼ cup chicken stock if the liquids have really soaked up.
For more ground beef recipes try these Ground Beef Tacos, Beef Burrito Bowls, and One Pound Meatloaf.
More One Pot Dinners to Try:
If you tried this Stuffed Pepper Skillet Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Deconstructed Stuffed Pepper Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
If you love Stuffed Peppers, you're going to be obsessed with this one skillet, 30 minute dinner! This Deconstructed Stuffed Pepper Skillet packs all the flavors you know and love about stuffed peppers, but without the lengthy cooking process and multiple dirty dishes.
Ingredients
- 1 lb ground beef (85/15 preferred)
- 1 red bell pepper, stem and seeds removed and chopped into 1 inch chunks
- 1 green bell pepper, stems and seeds removed and chopped into 1 inch chunks
- ½ yellow onion, diced
- 1 garlic clove, minced
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup jasmine rice, rinsed
- 1 and ¾ cup chicken stock
- ¾ cup tomato sauce
- 1 cup parmesan cheese, shredded fine from the block
- 1 tablespoon fresh parsley, minced
Instructions
- In a large skillet over medium heat on the stovetop, sauté the ground beef until almost no longer pink, breaking up the beef as it cooks.
- Once the beef is almost fully cooked, reduce the heat to medium low and push the meat to one side and soak up some of the grease with paper towels to remove it from the pan.
- Add the peppers and onions into the skillet with the ground beef. Cover and cook for 3-4 minutes, stirring halfway through. Toss in the spices, garlic and rice and cook for 60 seconds uncovered. Pour in the chicken stock and tomato sauce and bring to a low boil. Cover the skillet, reduce heat to low and cook for 12 minutes, or until the rice is fully cooked.
- Uncover and top the beef and rice with parmesan cheese. Turn the oven onto broil and pop the skillet into the oven for a few minutes until the cheese is toasty.
- Top with parsley, serve and enjoy!
Notes
- Drain the grease from the ground beef pan before adding in the peppers and onions. A little bit of grease left in the pan if perfectly fine, but soak up most of it.
- Check the rice before adding the cheese and if needed, cover and cook for a few more minutes. Cook time depends on the heat, type of rice, etc., so it could cook at different times. You can also add in another ¼ cup chicken stock if the liquids have really soaked up.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Italian
Payton Smithson says
This was so good! Loved the flavors!
Tara Smithson says
Thanks so much! This one is always on repeat at our house.