Who said stuffed peppers have to be a complicated dish? This One Pot Stuffed Pepper Skillet bring all of your favorite flavors into a one pot dinner, on the table in no time!
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Ever so often when I was growing up my mother would make stuffed peppers. I remember her cooking up rice, ground beef, and stewed tomatoes in a skillet, stuffing that funky mixture inside of green bell peppers and cooking them in the oven. I wouldn’t touch them, and probably ate peanut butter and jelly on those nights. Ha! Boy, have my taste buds changed. Thank goodness.
Now, I know that cooking stuffed peppers doesn’t take all that long to begin with, but it’s me, Joanna, and hello – I LOOOOVE One Pan Meals! You know those meals that you throw in one pan and cook that stuff up, and only have ONE pan to wash when you’re all done! My kind of cooking, and from all the comments I’ve received, it seems to be y’alls kind of meals too. Let’s hear it for one pan meals!! (crowd goes wild!)
This is a One Pot Stuffed Pepper Skillet. No more stuffing peppers. No more cooking on the stove, pot, oven and whatever else it takes to get this meal done and on the table. This one is ready in about 40 minutes, and that’s IF you have to chop up all of those bell peppers and onions. You can always, and sometimes I do, buy those pre-cut bad boys.
- 1 pound ground beef
- 3 small to medium sized bell peppers any color you choose
- ½ medium onion diced
- ½ cup uncooked rice - I use Basmati
- 1 15 oz can petite diced tomatoes
- 1 8 oz can tomato sauce
- 1 cup beef broth
- 2 tablespoons brown sugar
- 1 ¼ teaspoon Italian seasoning
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 cloves of garlic minced
- 1 cup shredded mozzerella cheese
- In a large pan, over medium to high heat - cook your ground beef with the salt and pepper until no longer pink. Drain away grease.
- Stir in the rice, and all remaining ingredients, except for the cheese.
- Bring to a boil.
- Reduce heat, cover, and simmer for 20 to 25 minutes. (cooking may vary if using different rice)
- Once the rice is cooked through and most of the liquid has been absorbed, top with cheese, and cover for 3 to 5 minutes until cheese has melted.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 98mgSodium: 1044mgCarbohydrates: 37gFiber: 3gSugar: 9gProtein: 34g
What kitchen essentials did I use to make this dish possible?