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Ground Beef Stuffed Pepper Skillet

This Ground Beef Stuffed Pepper Skillet is a one-pan wonder! Packed with flavor and colorful veggies, it's perfect for busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb ground beef
  • 1/2 cup onion diced
  • 3 cloves garlic minced
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 14.5 oz diced tomatoes (canned)
  • 3/4 cup white rice (Jasmine recommended)
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups cheese (shredded)
  • 1 tbsp parsley (chopped, for garnish)

Instructions

  • Begin by heating your large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the ground beef to the skillet. Use your wooden spoon to break it apart and cook until it's browned and no longer pink, approximately 5-7 minutes. Drain any excess fat if necessary.
  • Stir in the chopped green and red bell peppers, followed by the diced tomatoes, white rice, beef broth, tomato paste, Italian seasoning, salt, and black pepper. Mix well to combine all the ingredients.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Once the rice is cooked, remove the skillet from heat and sprinkle the shredded cheese over the top. Cover the skillet again for a few minutes to let the cheese melt beautifully.
  • Sprinkle the skillet with chopped parsley for a fresh finish. Serve hot and enjoy this comforting Ground Beef Stuffed Pepper Skillet with your family or friends!

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Feel free to customize the vegetables based on seasonal availability.
  • This dish can be made ahead and stored in the refrigerator for up to 3 days.
  • For a vegetarian option, substitute ground beef with lentils or a meat alternative.