Stuffed Pepper Skillet with Panko Topping

Stuffed peppers skillet in a red dish with a wooden spoon.

Stuffed Pepper Skillet with Panko Topping

If you love stuffed peppers but don't love the prep work, this stuffed pepper skillet is 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 has the same comforting flavors as the traditional version, except it's faster, easier, and still hearty enough to feed my entire family.

Prep Time10

Cook Time35

Total Time45

Servings:

Author: Katie Youngs

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

For the panko topping:

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!

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.

Nutrition

Find it online at sugarandsnappeas.com!