Can I make this recipe dairy-free?

Absolutely! Replace the Monterey Jack cheese with your favorite dairy-free cheese or simply skip the cheese altogether—the skillet is packed with so much flavor, you won’t feel like you’re missing out.

Do I have to use green bell peppers?

Not at all! Any color bell pepper works. Red, orange, or yellow will add a touch of sweetness and extra color to your skillet.

Can I use pre-cooked rice?

While the recipe is designed for uncooked rice (which soaks up all the good flavors), you can use pre-cooked rice if that’s what you have. Simply reduce the broth and simmer time—just long enough for everything to heat through.

Is it possible to double the recipe?

Yes! Use a larger skillet or a Dutch oven, and double all the ingredients. You might need an extra few minutes for the rice to cook, so keep an eye on the liquid and texture.

Stuffed Pepper Skillet Recipe

Description

This Stuffed Pepper Skillet recipe is a delicious one-pan meal that combines tender ground beef, fresh bell peppers, onions, and flavorful spices all simmered with rice, tomatoes, and broth, then topped with melty Monterey Jack cheese. It’s a speedy, comforting dish inspired by classic stuffed peppers, but made easy for busy weeknights in skillet form.

Ingredients

Units Scale

Meat & Dairy

1 lb. Ground beef
1 1/2 C. Monterey Jack cheese, shredded

Vegetables

2 Green bell peppers, chopped
1/2 Onion, chopped
2 tsp. Minced garlic
14 oz. Diced tomatoes, undrained (1 can)

Grains

3/4 C. Uncooked long grain white rice

Liquids

2 C. Beef broth

Condiments & Seasonings

2 Tbsp. Tomato paste
Salt and pepper, to taste

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Instructions

Brown the Meat and Vegetables: In a large high-sided skillet over medium-high heat, combine the ground beef, chopped onions, and chopped green bell peppers. Sauté until the ground beef is well browned and the vegetables have softened, stirring occasionally. Once done, drain any excess grease from the skillet.
Sauté the Garlic: Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. This step enhances the flavor base.
Add the Rice and Liquids: Stir in the tomato paste, uncooked rice, beef broth, undrained diced tomatoes, and season with salt and pepper to taste. Mix thoroughly so the rice is evenly distributed in the liquid.
Simmer the Skillet: Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the skillet, and let it simmer for about 20 minutes or until the rice is cooked through and tender. Stir occasionally to prevent sticking.
Add Cheese and Serve: Sprinkle the shredded Monterey Jack cheese over the cooked mixture, cover again, and allow the cheese to melt for a few minutes. Once the cheese is melted, remove from heat and serve hot.

Notes

Feel free to substitute Monterey Jack with cheddar or mozzarella for a different flavor.
You can use ground turkey or chicken instead of beef for a lighter version.
Add a pinch of red pepper flakes for a little kick if desired.
This dish makes great leftovers and can be easily reheated.

Nutrition

Serving Size: 1/8 of recipe
Calories: 315
Sugar: 4g
Sodium: 610mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 23g
Fiber: 2g
Protein: 20g
Cholesterol: 58mg