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+ servings

Easy Stuffed Peppers Skillet

You can use whichever type of rice your family likes best. We rotate through short grain brown rice, basmati, and jasmine. Adults may want to top their portions with shredded fresh basil and/or crushed red pepper.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 417kcal


  • 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)


  • 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.


  • 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.


Calories: 417kcal | Carbohydrates: 49g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 345mg | Potassium: 684mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3263IU | Vitamin C: 133mg | Calcium: 59mg | Iron: 3mg