Stuffed pepper Skillet !!!


Have you ever tried something so delicious you can barely stand it This is one of those recipes.

This Ground Beef Stuffed Pepper Skillet is filled with all the flavors of traditional stuffed peppers, but made in just one pan in less than 30 minutes!

I figured it was time to share another one skillet dinner with you since it’s back to school season and all. There is nothing better than a quick and easy recipe that only dirties one pan. Less dishes for the win!

I love those recipes that we all grew up with, they are just too good to miss out on.




°1 tablespoon olive oil

°1 pound 90% lean ground beef

°1 cup sweet yellow onion cut into cubes

°1 teaspoon minced garlic

°2 tablespoons tomato paste

°1 cup red pepper cut into cubes

°cup green pepper, diced

°14.5 ounce can diced roasted tomatoes

°1 c long-grain white rice

°2½ cups low-sodium beef broth

°2 t Worcestershire sauce

°3 tsp fresh chop parsley, divided

°2 teaspoons Italian seasoning

°½ teaspoon smoked paprika

°Half a teaspoon of salt

°½ tsp ground black pepper

°1 cup shredded Pepper Jack cheese

°cup shredded cheddar cheese





Heat the oil in a 12-inch deep skillet over medium heat. Add minced meat, onion and garlic and cook, chopping with a spoon, until cooked through and crumbled. Drain the excess fat from the pan and return to the heat. Stir the tomato paste with the beef until well combined. Add the paprika, diced tomatoes, rice, Worcestershire beef broth, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt, and pepper. Stir the mixture and leave the mixture to boil.

Reduce the heat and let it simmer over a low heat for 15 to 18 minutes, until the rice is cooked.

Stir the mixture to stir the rice. Cover with cheese, cover and cook over low heat until cheese melts. Garnish with remaining parsley and serve.


Enjoy !

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