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A hearty slice of stuffed pepper beef casserole loaded with seasoned ground beef, tender rice, colorful bell peppers, tomatoes, and melted cheddar cheese, finished with fresh parsley.

One-Pan Stuffed Pepper Skillet

All the flavor of classic stuffed peppers in one skillet and about 30 minutes. Savory beef, sweet bell peppers, tender rice, and melted cheese — no stuffing required.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 2 bell peppers chopped
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 15 oz can low-sodium beef broth
  • 1 15 oz can diced tomatoes (with juices)
  • 1 cup long-grain white rice uncooked
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1½ cups shredded cheddar cheese
  • Fresh parsley or cilantro for topping

Equipment

  • Large deep skillet with lid

Method
 

  1. Brown ground beef in a large skillet over medium-high heat; drain excess grease.
  2. Add chopped peppers and onion; cook about 5 minutes until softened.
  3. Stir in garlic and cook 1 minute.
  4. Add Worcestershire, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and pepper. Stir well.
  5. Bring to a boil, then reduce heat to low. Cover and simmer 18–20 minutes, stirring once, until rice is tender.
  6. Remove from heat. Sprinkle cheese over the top, cover, and let sit 2–3 minutes until melted.
  7. Garnish with fresh herbs and serve from the skillet.

Notes

se long-grain white rice for the stated timing. For brown rice, add ½ cup extra broth and about 10 extra minutes. Ground turkey or plant-based crumbles work well. Extra cheese is always an option. Leftovers reheat excellently.