Stuffed Pepper Skillet Dish
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I never would have guessed that this stuffed pepper skillet dish would be such a hit with my family, but it was a resounding success. It has quickly become one of our new favorite meals, enjoyed by everyone at the table.
Traditionally, my family isn’t fond of stuffed peppers. They would eat the filling and leave the pepper behind. However, this recipe cleverly incorporates diced peppers into the filling itself. My family received the smaller pieces of peppers much better, making the dish more enjoyable for everyone. This stuffed pepper skillet dish was a hit the night I made it, and the leftovers were just as delicious the next day.
I prepared this dish in a skillet, but it can also be made in an Instant Pot. I plan to try the Instant Pot method next time. The skillet version is ready in about 40 minutes, while the Instant Pot version should take around 35 minutes, making it a quick and versatile option for busy weeknights.
Ingredients to make Stuffed Pepper Skillet Dish
- LEAN GROUND BEEF
- ONION
- RED BELL PEPPER
- GARLIC
- SALT
- PEPPER
- ROTEL DICED TOMATOES & GREEN CHILIES
- BEEF BROTH OR STOCK
- LONG GRAIN RICE
- WORCESTERSHIRE SAUCE
- CHEDDAR CHEESE
- FRESH PARSLEY FOR GARNISH IF DESIRED
Instructions for Stuffed Pepper Skillet RECIPE
Brown the Beef and Vegetables: Begin by heating a large skillet over medium-high heat. Add 1 pound of ground beef, 1 chopped onion, and 1 diced red bell pepper. Cook until the beef is browned and the vegetables are softened about 7-10 minutes. Drain off any excess grease to avoid a greasy dish. Add 2 cloves of minced garlic and cook for another minute, stirring constantly to prevent burning.
Add Remaining Ingredients: Once the garlic is fragrant, add the beef broth, uncooked rice, can Ro*tel tomatoes and green chilies, and Worcestershire sauce. Stir to combine all the ingredients well.
Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
Finish and Melt the Cheese: Remove the skillet from the heat once the rice is cooked and tender. Sprinkle the dish with 1 cup of shredded cheddar cheese. Cover the skillet again and let it sit for about 5 minutes, allowing the cheese to melt and become gooey.
Serve: Once the cheese is melted, your stuffed pepper skillet dish is ready to serve. Enjoy this flavorful and comforting meal right from the skillet. This method makes a hearty, one-pan meal that is both easy to prepare and clean up.
Frequently Asked Questions
Can I use Italian sausage instead of ground beef?
Using Italian sausage in place of ground beef adds a delicious twist to the stuffed pepper skillet dish. Italian sausage brings in extra flavor with its blend of herbs and spices, making the dish even more savory.
Can I use ground turkey or chicken instead of ground beef?
Yes, you can use ground chicken or turkey as a healthier alternative to ground beef. The dish will still be delicious with either option.
What type of rice works best in this recipe?
Long-grain white rice, such as Jasmine rice, works best for this recipe. Avoid using brown rice as it has a different cooking time and texture.
Can I use minute rice instead of regular rice?
Yes, you can use minute rice, but you’ll need to adjust the cooking time. Cook the meat and vegetables first, then add the minute rice and cook according to the package instructions.
What if I don’t have beef broth?
You can use water instead of beef broth, but the flavor won’t be as rich. For a bit more depth, you can add a splash of Worcestershire sauce.
Can I add other vegetables to the dish?
Absolutely! Feel free to add other vegetables like zucchini, carrots, or corn for extra flavor and nutrition.
How can I make this dish spicier?
To add some heat, you can include chili powder, cayenne pepper, or red pepper flakes.
FOR MORE RECIPES LIKE THIS, TRY:
Stuffed Pepper Skillet Dish
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- ½ cup onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp salt
- ¼ tsp pepper
- 10 oz can Rotel diced tomatoes & green chilies – do not drain
- 2 cups beef broth or stock
- 1 cup long grain rice
- 1 Tbsp Worcestershire sauce
- 1 ½ cups cheddar cheese shredded
- chopped fresh parsley for garnish if desired
Instructions
- In a large skillet, brown ground beef with onion, red pepper, salt and pepper. Drain off any excess grease.
- Stir in the garlic and cook for 1 minute. Add in the beef broth, rice, undrained Rotel, and Worcestershire sauce to the skillet and stir until well combined.
- Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until the rice is tender.
- Remove from the heat and sprinkle with the cheese. Cover the skillet and allow to sit for 5 minutes or until the cheese is melty.
- Garnish with chopped parsley if desired.
Notes
Nutrition
This recipe is adapted from Mom Makes Dinner.
