Ground Beef Stuffed Pepper Skillet Recipe

Ash Tyrrell

Ground Beef Stuffed Pepper Skillet Recipe

I made this ground beef stuffed pepper skillet on one of those evenings when I wanted comfort food without spending hours in the kitchen. From the first sizzle of beef hitting the pan, I knew it would be a winner.

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Prep Time 10

Cook Time 30

Servings: 5

Ingredients Method Notes

Ingredients

Ground beef – 1 pound I prefer lean ground beef because it adds rich flavor without leaving excess grease in the skillet.
Bell peppers red, yellow, or green – 3 large, diced (Fresh peppers give the best texture and natural sweetness; frozen ones release too much water.)
Yellow onion – 1 medium diced (This builds the flavor base and becomes lightly sweet as it cooks.)
Garlic cloves – 3 minced (Fresh garlic provides a stronger, more aromatic taste than pre-minced options.)
Uncooked white rice – 1 cup Long-grain white rice absorbs the flavors perfectly and cooks evenly in the skillet.
Beef broth – 2 cups Using broth instead of water adds depth and savory richness to the rice.
Tomato sauce – 1 can 15 oz (This creates the classic stuffed pepper flavor and keeps everything moist.)
Diced tomatoes – 1 can 14.5 oz, undrained (The juices add acidity and balance the richness of the beef.)
Italian seasoning – 1 teaspoon A simple blend that enhances flavor without overpowering the dish.
Salt – 1 teaspoon or to taste (Season gradually so the flavors stay balanced.)
Black pepper – ½ teaspoon Adds mild heat and brings out the beefy taste.
Paprika – ½ teaspoon Gives gentle smokiness and a warm color.
Shredded cheese cheddar or mozzarella – 1 ½ cups (Freshly grated cheese melts smoother and tastes creamier.)
Fresh parsley – 2 tablespoons chopped (Optional, but it adds freshness and a pop of color.)

Method

I heat the skillet over medium heat and add the ground beef. I break it apart as it cooks until no pink remains. Once browned, I drain excess grease to keep the dish from becoming oily.
Next, I add the diced onion and bell peppers to the beef. I cook them for about 5 minutes until they soften slightly. Garlic goes in last so it doesn’t burn.
I stir in the uncooked rice, Italian seasoning, salt, pepper, and paprika. This step coats the rice in flavor before adding liquids, which helps it taste richer.
I add the tomato sauce, diced tomatoes with their juice, and beef broth. Everything gets a good stir so the rice is fully submerged.
I bring the skillet to a gentle boil, then reduce heat and cover. It simmers for about 20 minutes until the rice is tender and most liquid is absorbed.
I sprinkle cheese evenly over the top and cover the skillet again. After a few minutes, the cheese melts beautifully. I finish with fresh parsley before serving.

Notes

I always taste and adjust seasoning before adding cheese to avoid bland results.
I use a heavy-bottomed skillet to prevent rice from sticking.
I let the skillet rest for 5 minutes before serving so flavors settle.
I mix two types of cheese for extra richness and better melt.