Stuffed Pepper Skillet has all of the flavors of traditional stuffed peppers, with hardly any work! Serve them right out of the skillet, with or without cheese!
It’s no secret how much I love stuffed peppers. Like — I may need an intervention or something. It seems I can always figure out a new way to add them to our menu, whether it’s traditional stuffed peppers, a soup, meatballs, casserole or meatloaf, I can always find a way to wiggle those favorite flavors of mine into the menu plan, and everyone won’t think “this again?”
A couple of weeks ago, I had promised my son I would make stuffed peppers for dinner. I typically will assemble them after lunch and have them ready to go in the oven on time bake while I am doing the afternoon school pick up.
When at noon, the power went out. That will happen from time to time, and usually it comes right back on.
Not this time.
It was out for 4 1/2 hours!
Just when I was about to order a pizza, I got an idea. I would make them right on the stove, in a skillet.
Brown the ground beef with some onion and salt and pepper, dump in bell peppers, tomatoes and rice, and you are well on your way. Cover and let it simmer until the rice is cooked, and dinner is served in about 30 minutes. Top it with cheese if you want, it was good either way.
- 2 pounds lean ground beef
- ½ onion, chopped
- Sat & Pepper to taste
- 2 bell peppers
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce + 2 cans water
- 1½ cup instant rice, uncooked
- 1 cup Parmesan mozzarella cheese, shredded (optional)
- In a large skillet, brown ground beef with onion, seasoned with salt & pepper. Drain any excess grease.
- Add to the skillet the rest of the ingredients (except cheese) Cover and simmer until rice is cooked, about 20 minutes or so, stirring occasionally. Top with cheese if desired. When it's melted, serve right out of the skillet.
One pot, fresh ingredients, easy prep and ready in about 30 minutes — doesn’t get much better than that!