Go Back
–+ servings

Deconstructed Stuffed Peppers Skillet

All the flavor of classic stuffed peppers without the fuss. This deconstructed stuffed peppers skillet is a one-pan dinner ready in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: American, Italian
Calories: 651
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef preferably 85% lean
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 3 cups diced red bell pepper about 2 large peppers
  • 2 cups low-sodium beef broth
  • 15 ounces tomato sauce 1 standard can
  • 1 cup uncooked long-grain white rice
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded part-skim mozzarella cheese

Method
 

  1. Set a large deep skillet or Dutch oven over medium-high heat and add the olive oil, swirling to coat the bottom.
  2. Add the ground beef and cook for about 10 minutes, breaking it up with a spatula or wooden spoon as it browns. Drain off any excess grease if you prefer.
  3. Stir in the chopped onion and minced garlic, then sauté for 3 minutes until fragrant and slightly softened.
  4. Add the bell peppers, beef broth, tomato sauce, rice, basil, oregano, parsley, and black pepper. Stir everything together well. Cover the pan and bring the mixture to a boil, about 5 minutes.
  5. Once boiling, reduce the heat to medium and keep the pan covered. Cook for 20 to 25 minutes, stirring every few minutes, until the rice is tender and most of the liquid has been absorbed.
  6. Sprinkle the mozzarella cheese evenly over the top. Re-cover the pan and cook over low heat for a few minutes until the cheese is completely melted.

Nutrition

Calories: 651kcalCarbohydrates: 56gProtein: 33gFat: 30gSaturated Fat: 12gCholesterol: 85mgSodium: 448mgFiber: 5gSugar: 11g

Notes

For a lighter version, use ground turkey or chicken instead of beef. Warm the beef broth in the microwave for about a minute before adding it to the skillet to save time. Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to bring back moisture. Add a pinch of red pepper flakes if you like a little heat. This skillet also freezes well in individual portions for quick future meals.

Tried this recipe?

Let us know how it was!