With the classic flavors of classic Stuffed Peppers, but much less work, this skillet version cooks up in just 20 minutes for a healthy family dinner option. And it has the added kid-friendly benefit of being served deconstructed to let the kids clearly see what’s in their bowls!
Easy Stuffed Peppers
I love the flavors of classic stuffed peppers, but the whole having to cook the filling and then bake it inside the peppers always seems like far too much work when I’m making dinner for my family on a weeknight.
This skillet version uses similar ingredients so you wind up with the same flavor experience but serves them up in a deconstructed style for maximum flavor in a short amount of cooking time.
And this way also makes it easy for the kids to see what’s in the dinner, which can be helpful if they’re naturally skeptical of casserole-type foods like classic stuffed peppers.
The majority of the cooking time is also totally hands-off, which makes this recipe a nice thing to get going when you get home at the end of the day.
And it’s so versatile, so you can change the type of meat or the kind of rice as you like.
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Ingredients You Need
To make this skillet dinner you need to have the following ingredients on hand from the store.
- Bell peppers: I usually slice up fresh ones, but you can use frozen pre-sliced if you prefer to cut down on the prep-work.
- Ground beef: You can use any type of ground beef, just drain off any excess fat if needed. You can also use ground turkey or ground chicken if you prefer.
- Crushed tomatoes: Use plain ones or those with basil and Italian spices for more flavor.
- Onion powder, garlic powder, oregano, and salt to add classic Italian flavor to the mixture.
- Rice: Any kind of rice you like works here, whether white or brown, short or long grain.
- Shredded cheese: I use mozzarella, but you can use what you have or enjoy most.
Ingredient Swaps
Trade in lean ground turkey for beef.
Use fire-roasted diced tomatoes or even marinara sauce.
Sub in Italian seasoning for the mix of spices.
Use quinoa or pasta instead of the rice.
Step-by-Step Instructions
Here’s a look at the process involved in making this recipe so you know what to expect. Scroll down to the bottom of this post for the full information.
- Dice the peppers.
- Warm a large skillet over medium heat. Add the beef, breaking up with a wooden spoon, the peppers, and spices.
- Add the tomatoes. Cover and cook.
- Remove lid, stir, and cook for an additional 5 minutes. Serve over rice topped with cheese, if desired.
TIP: I make the rice ahead of time or use precooked rice from the store.
What kind of rice do you like to use?
I typically use jasmine rice or short grain brown rice since I like the flavor and it’s readily accessible at my grocery stores. But it’s easy to vary this based on what your family prefers.
Try it with another kind of rice or maybe quinoa or couscous. You could even serve the filling over pasta! And, if you prefer, you could use ground turkey or even ground bulk Italian sausage.
Can I make this ahead of time?
Totally! I often make the rice and cook the filling and then store them in the fridge until dinnertime. You can also make each component up to 3 days ahead and simply reheat when you’re ready to serve.
Kid-Friendly Stuffed Peppers
More and more, I find that making something “kid-friendly” is all about our perspectives. This is deconstructed, so the kids can clearly see what’s in their meal. And with multiple components, they can decide not to eat one of them and still eat their fill of the rest. It’s all good!
How to Store
Store any leftovers in the fridge for up to 5 days. Warm to serve. You can also prep the peppers ahead of time by dicing and storing in an airtight container in the fridge for up to 3 days. The rice can also be cooked up to 5 days ahead and stored in the fridge.
Best Tips for Success
- Cut the peppers to be similar in size so they cook evenly.
- Cook with the lid on, as directed, to trap in steam and cook everything more quickly.
- Serve over your family’s favorite rice. Or use a different grain or pasta.
- Let everyone top with cheese if desired.
- Adults may like this with crushed red pepper on top.
Related Recipes
I’d love to hear your feedback on this recipe so please leave a rating or comment below!
Easy Stuffed Peppers Skillet
Ingredients
- 1 1/2 cups rice (uncooked; or use fully cooked rice from the store)
- 1 pound ground beef
- 4 cups sliced bell peppers (cored discarded; about 4 peppers)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 15 ounces crushed tomatoes
- Shredded mozzarella and basil (optional)
Instructions
- Prepare the rice according to package directions.
- Meanwhile, warm a large skillet over medium heat. Add the beef, breaking up with a wooden spoon, the peppers, and spices. Cook for about 5 minutes.
- Add the tomatoes. Cover and cook for about 15 minutes.
- Remove lid, stir, and cook for an additional 5 minutes.
- Serve over rice topped with cheese and basil, if desired.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Cut the peppers to be similar in size so they cook evenly.
- Cook with the lid on, as directed, to trap in steam and cook everything more quickly.
- Serve over your family’s favorite rice.
- Top with cheese if desired.
- Adults may like this with crushed red pepper on top.
- You can make the rice and cook the filling, and store them in the fridge until dinnertime. You can also make each component up to 3 days ahead and simply reheat when you’re ready to serve.
Nutrition
This post was first published April 2018.
True stuffed pepper flavor, without the work! Except for my picky toddler, everyone loved it. This will be on regular rotation!
I enjoyed this recipe so much that I wanted to make it again right away. Delicious!
This was such a winner – fast, delicious, and even a hit with my 2 and 4 year old! Adding it to my regular rotation.
Delicious and easy weeknight meal!
Delicious and easy!
We loved this! Thanks for making dinner time not so stressful!
Family loved this! Still working on the toddler but everyone else loved it. Easy and quick!
Glad to hear it!
Thank you for reminding me that my mom used to make a small batch of stuffing for me when I was little and didn’t like to eat the whole pepper.
I made her recipe tonight and served over rice, just like the old days. I didn’t follow this recipe but it was so nice to come to your page for inspiration that refreshed this wonderful memory of my mom.
Many thanks-
I asked my husband to make this as I was late coming home from work. He made it completely as written and it was great! Even my picky toddler was eating some peppers! My husband is also not a fan of bell peppers, but he admitted it was good and better to eat than regular stuffed peppers. He was grateful for how easy it was to make as well. I loved it, too! And it made plenty for the three of us and leftovers for lunch.
A super easy recipe. Filling and nutritious. We are revisiting it this week. I added some Worcestershire sauce for some zing. As written it does need a little help in the seasoning department.
This recipe is on constant rotation in my house! Everyone gobbles up this healthy, easy recipe! Thank you so much!
I’m so glad!
Made this today and it was good. After tasting it, it seemed like it needed a bit more spice. I added black pepper and a bit more garlic. Thank you for this recipe, it was very simple and fast to make 🙂
This was so simple and delicious! The best part was being able to clean up the small mess I made while it simmered in the pan! I accidentally used 2x as many tomatoes as was stated in the recipe, but it turned out well anyway! Great flavor! My 2year old and husband loved it too! Thank you!
My picky 7 year old who hardly ever eats meat besides chicken nuggets loved it. It was simple to make and tastes great.
I’m so glad!
This recipe is so simple and delicious! My 15 month old loved this meal.
I’m so glad!