Super Easy Stuffed Peppers Made In A Skillet

I love the flavors of classic stuffed peppers, but the whole having to cook the filling and then bake it inside the peppers always seems like far too much work when I’m making dinner for my family on a weeknight. This skillet version uses similar ingredients so you wind up with the same flavor experience but serves them up in a deconstructed style for maximum flavor in a short amount of cooking time. And this way also makes it easy for the kids to see what’s in the dinner, which can be helpful if they’re naturally skeptical of casserole-type foods like classic stuffed peppers. The majority of the cooking time is also totally hands-off, which makes this recipe a nice thing to get going when you get home at the end of the day. And it’s so versatile, so you can change the type of meat or the kind of rice as you like. (You may also like Skillet Lasagna, homemade Hamburger Helper, Easy Sloppy Joe’s, Cheeseburger Pasta, and more recipes with Hamburger Meat.)

Ingredients You Need

To make this skillet dinner you need to have the following ingredients on hand from the store. Sign up for our email updates to get tips and ideas sent to your inbox.

Bell peppers: I usually slice up fresh ones, but you can use frozen pre-sliced if you prefer to cut down on the prep-work. Ground beef: You can use any type of ground beef, just drain off any excess fat if needed. You can also use ground turkey or ground chicken if you prefer. Crushed tomatoes: Use plain ones or those with basil and Italian spices for more flavor. Onion powder, garlic powder, oregano, and salt to add classic Italian flavor to the mixture. Rice: Any kind of rice you like works here, whether white or brown, short or long grain. Shredded cheese: I use mozzarella, but you can use what you have or enjoy most.

Ingredient Swaps

Trade in lean ground turkey for beef. Use fire-roasted diced tomatoes or even marinara sauce. Sub in Italian seasoning for the mix of spices. Use quinoa or pasta instead of the rice.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe so you know what to expect. Scroll down to the bottom of this post for the full information. TIP: I make the rice ahead of time or use precooked rice from the store.

What kind of rice do you like to use?

I typically use jasmine rice or short grain brown rice since I like the flavor and it’s readily accessible at my grocery stores. But it’s easy to vary this based on what your family prefers. Try it with another kind of rice or maybe quinoa or couscous. You could even serve the filling over pasta! And, if you prefer, you could use ground turkey or even ground bulk Italian sausage.

Can I make this ahead of time?

Totally! I often make the rice and cook the filling and then store them in the fridge until dinnertime. You can also make each component up to 3 days ahead and simply reheat when you’re ready to serve.

Kid-Friendly Stuffed Peppers

More and more, I find that making something “kid-friendly” is all about our perspectives. This is deconstructed, so the kids can clearly see what’s in their meal. And with multiple components, they can decide not to eat one of them and still eat their fill of the rest. It’s all good!

How to Store

Store any leftovers in the fridge for up to 5 days. Warm to serve. You can also prep the peppers ahead of time by dicing and storing in an airtight container in the fridge for up to 3 days. The rice can also be cooked up to 5 days ahead and stored in the fridge.

Best Tips for Success

Cut the peppers to be similar in size so they cook evenly. Cook with the lid on, as directed, to trap in steam and cook everything more quickly. Serve over your family’s favorite rice. Or use a different grain or pasta. Let everyone top with cheese if desired. Adults may like this with crushed red pepper on top. Try my one-pan pasta recipes for more easy dinner recipes, too.

I’d love to hear your feedback on this recipe so please leave a rating or comment below!