If you love stuffed peppers but don't love the prep work, this stuffed pepper skillet is perfect for you! I make it with ground beef, bell peppers, white rice, tomato sauce, and plenty of cheese, all cooked together in one pan. It's got all the classic stuffed pepper flavors, plus a crunchy panko topping, and it's still quick, easy, and filling enough to feed my entire family.
I prefer this stove-top version of stuffed peppers because I don't have to spend time blanching whole peppers or tediously stuffing each one.
In fact, when I'm craving stuffed peppers, I often make something a little different. I'll either go for this skillet or my low-carb, 4-ingredient Italian sausage stuffed peppers.
These alternatives just feel less stressful to make, and like something I'll actually want to cook on busy weeknights.
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This ground beef Mexican skillet and turkey sweet potato skillet have been my go-to one-pan dinners for months, so it's been nice to switch up the flavors with this stuffed peppers skillet recipe!
Key Ingredient Notes
- Ground beef - I always choose lean ground beef, but whatever you have is fine because you can drain some of the fat after it's done cooking.
- Bell peppers - Stick with fresh bell peppers, not frozen, for this recipe. Frozen peppers release too much water and can turn mushy.
- Diced tomatoes - Use diced tomatoes from a can and don't drain the juice. You'll need that for cooking the rice.
- Basmati rice - I've tested this recipe with both white basmati and Jasmine rice, and both work well, but Jasmine takes a bit longer to cook. Stick with one of those two and don't try to swap in brown rice. It takes a lot longer to cook, which can throw off the timing and texture of the dish.
- Colby Jack cheese - Any mild, melty cheese works here.
- Panko breadcrumbs - Use plain, unseasoned so you can control the flavors.
- Parmesan cheese - It's always best to use freshly grated.
*See the recipe card below for a detailed list of ingredients and measurements.
Recipe Variations
- Feel free to swap the beef with ground turkey, pork, or chicken.
- You can mix in a variety of different veggies, such as zucchini, summer squash, mushrooms, or even canned beans. Just be mindful of adding too many extras because you don't want to overcrowd your pan.
Step-by-Step Instructions with Photos
Step 1: Cook the beef in a large, heavy-duty skillet over medium heat until cooked through. Once cooked, remove it from the pan and set it aside.
Step 2: Add the peppers and onions to the skillet and cook for a few minutes, just until soft, and then add the beef back in.
Step 3: Stir in the tomato paste, Worcestershire sauce, and all of the seasonings.
Step 4: Add the beef broth, canned tomatoes (with their juices), and tomato sauce, and bring to a simmer.
Step 5: Once simmering, stir in the rice, cover the skillet, and cook for about 15 minutes.
Step 6: Once the rice is soft and fluffy and most of the liquid has been absorbed, you can give it a good stir and then add the cheese and panko topping.
Step 7: Sprinkle the shredded cheese over the top, cover, and let the cheese melt naturally. You can serve right away, or add an optional panko and parmesan topping.
Step 8: For the topping, mix the panko, parmesan, and melted butter in a small dish. Sprinkle evenly over the skillet, then broil on high for a few minutes, until golden and crisp.
Helpful Tips
- Use the right skillet. I adore my Lodge 3.6-quart cast-iron braising dish. It's nonstick, can handle high heat, and has a tight-fitting lid.
- Check on the rice a couple of times while it's cooking. Rice can be a little finicky, and if your stove runs hotter or cooler than mine, then your cooking time may vary slightly.
- Keep an eye on the panko topping while it's broiling. It can go from perfectly golden to totally burnt in a matter of seconds!
Frequently Asked Questions
Stuffed pepper skillets store well, so they're great for making ahead and reheating during the week. You can also cook the ground beef, peppers, and onions in advance to save time on busy nights.
Unfortunately, no, not if you're following this recipe. You would have to make significant changes to the amount of beef broth, tomato sauce, and canned tomatoes added. I haven't tested it this way, so I don't have recommendations on how to adjust those ingredient amounts.
Yes, but if you're planning to freeze it, then I would wait to add the cheese and panko topping. Those will taste best if added fresh during reheating. I suggest freezing in individual portions and thawing overnight in the fridge before reheating.
More Recipes Worth Trying
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Stuffed Pepper Skillet with Panko Topping
Ingredients
- 1 pound lean ground beef
- 3 large bell peppers diced
- ½ cup diced onion
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium beef broth
- 1, 15- ounce can diced tomatoes with juices
- ½ cup tomato sauce
- 1 cup long-grain white rice rinsed, Basmati or Jasmine
- 8 ounces Colby Jack cheese shredded
- 2 tablespoons butter melted
- 1 cup panko breadcrumbs plain
- ⅓ cup grated Parmesan cheese
Instructions
- Heat a large, heavy-duty, oven-safe skillet with a fitted lid over medium heat.
- Add the ground beef to the skillet and cook until no pink remains, breaking it up as it cooks. Use a slotted spoon to transfer the beef to a plate, leaving the fat in the pan to cook the peppers and onions in.
- Add the peppers and onions to the skillet and cook for a few minutes, just until soft, and then add the beef back in.
- Stir in the tomato paste, Worcestershire sauce, Italian seasoning, garlic powder, kosher salt, and pepper.
- Add the beef broth, canned tomatoes (with their juices), and tomato sauce, and bring to a simmer.
- Once simmering, reduce the heat to low and stir in the rice. Cover the skillet and cook for about 15 minutes, or until the rice is soft and fluffy and most of the liquid has been absorbed. Start checking on the rice after 10 minutes and continue cooking as needed.
- Once the rice is done cooking, turn off the heat and give the mixture a good stir, and then sprinkle the shredded cheese evenly over the top. Place the cover on the skillet and let the cheese melt naturally. You can serve right away, or add an optional panko and Parmesan cheese topping.
- For the topping, combine the panko breadcrumbs, parmesan cheese, and melted butter in a small dish. Sprinkle the mixture evenly over the top of the melted cheese, then broil on high for a few minutes, until golden and crisp.
- Remove the skillet from the oven, scoop it into serving bowls, and dig in!
Nutrition
Notes
- Use the right skillet. I adore my Lodge 3.6-quart cast-iron braising dish. It's nonstick, can handle high heat, and has a tight-fitting lid.
- Check on the rice a couple of times while it's cooking. Rice can be a little finicky, and if your stove runs hotter or cooler than mine, then your cooking time may vary slightly.
- I've tested this recipe with both white basmati and Jasmine rice, and both work well, but Jasmine takes a bit longer to cook. Stick with one of those two and don't try to swap in brown rice. It takes a lot longer to cook, which can throw off the timing and texture of the dish.
- Keep an eye on the panko topping while it's broiling. It can go from perfectly golden to totally burnt in a matter of seconds!
- An entire 8-ounce block of shredded cheese, along with the full amount of panko-parm topping, will generously cover the whole skillet, as shown in the step-by-step photos above. If you prefer a lighter topping, using half the amounts listed will give you a look similar to the main recipe image at the top of the post. Feel free to adjust the cheese and topping amounts to suit your taste!
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
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