Let’s be honest: traditional stuffed bell peppers are a labor of love. There’s the boiling of the peppers, the making of the filling, the careful stuffing, and then the long bake. As much as I adore that cozy, savory result, some nights I just don’t have the time or energy for a multi step project. I wanted all the hearty, satisfying flavor of my grandma’s classic recipe but in a form that fit my busy, modern life. The solution? Ditch the stuffing and bring everything into one glorious skillet. This One Pan Skillet Stuffed Bell Peppers recipe is the ultimate weeknight win. It delivers that unbeatable combination of sweet peppers, savory beef, and tangy tomato rice with minimal prep, one pan to wash, and a fraction of the time. It’s comfort food, streamlined.
The flavor here is a beautifully balanced, savory symphony. The bell peppers and onions sauté down to a sweet, aromatic softness that forms the flavor base. The lean ground beef adds a rich, meaty depth, while the trio of canned tomatoes and broth creates a tangy, savory, and incredibly hearty sauce. A secret teaspoon of soy sauce works in the background, amplifying all those umami notes without being identifiable. The rice cooks right in this flavorful liquid, becoming plump, tender, and infused with every delicious element. Topped with melty Monterey Jack cheese, the final dish is creamy, cheesy, and utterly comforting with a texture that’s wonderfully cohesive; each bite has tender rice, juicy beef, and soft peppers all in perfect harmony.
Expert Tips & Tricks for Skillet Success
- The “No Peek” Simmer is Key: Once you add the rice, bring the mixture to a simmer, cover tightly, and reduce the heat to low. Do not lift the lid for the first 20 minutes! This trapped steam is what cooks the rice evenly. Peeking lets the steam escape and can lead to unevenly cooked rice.
- Chop Your Own Tomatoes for Better Texture: While you can use pre diced tomatoes, using canned whole tomatoes and chopping them yourself (right in the can with kitchen scissors!) gives a fresher, firmer texture and more vibrant tomato flavor to the final dish.
- Stir Smartly at the End: After the initial 20 minute cook, start stirring the pan every 5 minutes. This prevents the rice from sticking to the bottom as the liquid absorbs and ensures everything cooks evenly without burning.
Make Ahead, Storage & Freezing
- Make Ahead: You can dice the onions, garlic, and bell peppers a day in advance. Store them in an airtight container in the fridge to make dinner assembly lightning fast.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium low heat with a splash of water or broth to refresh the moisture. The microwave will work, but the stovetop helps maintain the best texture.
- Freezing Instructions: This is a fantastic freezer meal! Portion the completely cooled skillet mixture (without the fresh garnish) into freezer safe containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, or reheat from frozen in a covered dish in the oven at 350°F until hot throughout.
Step by Step Instructions
1Prep the Veggies: Finely dice 2 cloves of garlic, half of a medium yellow onion, and 2 bell peppers (any color). Set aside a small handful of the diced bell peppers for the fresh garnish at the end.
2Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onions, garlic, and the larger portion of bell peppers. Sauté for 4-5 minutes, until they begin to soften and become fragrant.
3Brown the Beef: Increase the heat to medium-high. Add 1 pound of extra lean ground beef to the skillet, breaking it up with a spoon. Season with 1 teaspoon of kosher salt and several grinds of black pepper. Cook until the beef is no longer pink, about 5-7 minutes.
4Build the Sauce: To the skillet, add one 14.5 ounce can of whole tomatoes (chopped), one 14 ounce can of low sodium chicken broth, one 8 ounce can of tomato sauce, and 1 teaspoon of soy sauce. Stir well, scraping up any browned bits from the bottom of the pan.
5Add the Rice & Simmer: Bring the mixture to a steady simmer. Stir in 1 cup of uncooked long grain white rice (like Jasmine or Basmati). Immediately cover the skillet with a tight fitting lid and reduce the heat to low. Let it cook undisturbed for 20 minutes.
6Finish Cooking the Rice: After 20 minutes, remove the lid. The rice should be nearly tender and most liquid absorbed. Give everything a good stir to prevent sticking. If needed, cover and cook for another 5-10 minutes, until the rice is fully tender.
7Add Cheese & Garnish: Once the rice is cooked, turn off the heat. Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the top. Cover the skillet again for 2-3 minutes, just until the cheese is melted.
8Serve: Garnish with the reserved fresh diced bell peppers and sliced green onions. Serve hot directly from the skillet.
Ingredient Substitutions
- Gluten Free: Ensure your soy sauce is a certified gluten free tamari or coconut aminos. All other ingredients are naturally gluten free.
- Dairy Free: Simply omit the cheese or use your favorite dairy free shredded cheese alternative. The dish is still incredibly flavorful without it.
- For the Meat: Ground turkey, chicken, or pork are excellent lean substitutes. For a plant based version, use a plant based ground “meat” or a can of rinsed, drained lentils.
- For the Rice: Long grain white rice works best here. Brown rice will require significantly more liquid and cook time (usually 40-50 minutes). Do not use instant rice, as it will become mushy.
- For the Broth: Beef or vegetable broth can be used in place of chicken broth. Using a low sodium variety allows you to better control the final salt level.
Serving Suggestions
This skillet meal is hearty and complete on its own! For a simple, classic pairing, serve it with a side salad of mixed greens with a light vinaigrette to cut the richness. A slice of crusty garlic bread or a warm dinner roll is perfect for sopping up any extra sauce. If you want to add more veggies, steamed green beans or roasted zucchini would be lovely. A light, crisp lager, a medium bodied red wine like a Merlot, or sparkling water with lime all pair beautifully.
Frequently Asked Questions
- Q: Can I make this in a slow cooker or Instant Pot?
- A: Slow Cooker: Sauté the veggies and brown the beef first for best flavor. Then transfer everything except the cheese to the slow cooker. Cook on LOW for 2-3 hours, until rice is tender. Add cheese at the end. Instant Pot: Use the Sauté function for steps 2-4. Add the rice, then pressure cook on HIGH for 5 minutes with a 10 minute natural pressure release. Stir, then add cheese and let it melt from the residual heat.
- Q: My rice is still hard/uncooked after 30 minutes. What happened?
- A: This usually means the heat was too low, the lid wasn’t tight, or there wasn’t enough liquid. Ensure you brought the mixture to a true simmer before covering, and that you’re using a heavy bottomed pan with a good lid. If the rice is still hard but the liquid is gone, add 1/4 cup of hot broth or water, cover, and cook for 5 more minutes.
- Q: Can I use a different type of cheese?
- A: Absolutely! Monterey Jack is great for its meltability. Cheddar, Colby Jack, a Mexican blend, or even pepper jack for a kick would all be delicious. Freshly grated cheese from a block melts much better than pre shredded.
Recommended Equipment
- 12 Inch Deep Skillet or Dutch Oven (with lid): A deep skillet with straight sides or a Dutch oven is essential. It provides enough surface area for sautéing and enough depth to hold all the ingredients as the rice expands.
- Sharp Chef’s Knife & Cutting Board: For efficiently dicing the vegetables.
- Wooden Spoon or Spatula: For breaking up the ground beef and stirring the skillet.
- Kitchen Shears (optional but handy): For easily chopping the whole tomatoes right in the can.
One Pan Skillet Stuffed Bell Peppers (Deconstructed)
Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 2 bell peppers any color, diced (reserve 2 tbsp for garnish)
- 1 pound extra lean ground beef 90/10 or 93/7
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 14.5 oz can whole tomatoes, chopped (juices included)
- 1 14 oz can low sodium chicken broth
- 1 8 oz can tomato sauce
- 1 teaspoon soy sauce or tamari
- 1 cup uncooked long grain white rice like Jasmine or Basmati
- 1 cup shredded Monterey Jack cheese
- 2 green onions sliced, for garnish
Instructions
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add diced onion, garlic, and bell peppers (except the reserved garnish). Sauté for 4-5 minutes until softened.
- Increase heat to medium high. Add ground beef, salt, and pepper. Cook, breaking up the meat, until no longer pink, about 5-7 minutes.
- Stir in the chopped tomatoes with their juices, chicken broth, tomato sauce, and soy sauce. Bring to a simmer.
- Stir in the uncooked rice. Cover the skillet tightly with a lid and immediately reduce heat to low. Cook undisturbed for 20 minutes.
- After 20 minutes, remove the lid and stir. If the rice is not quite tender, cover and cook for 5-10 more minutes, until the rice is cooked and liquid is absorbed.
- Turn off the heat. Sprinkle shredded cheese evenly over the top. Cover and let sit for 2-3 minutes until the cheese is melted.
- Garnish with reserved diced bell peppers and sliced green onions. Serve hot.
