Stuffed Pepper Skillet
A Simple Version Of A Classic Comfort Food
Stuffed Pepper Skillet is an easy dinner that is nutritious and delicious, made with rice, savory ground beef, and tomatoes. Fresh basil finishes off this perfect weeknight meal and is also ideal for those who like to meal prep.
Mister Tipsy was asking for stuffed peppers and I was not sure I wanted to make the full autumn-esque Stuffed Pepper recipe I usually make. It was also hot out and he was not in the mood for my Stuffed Pepper Soup.
While both of these recipes are delicious and pretty easy, this Stuffed Pepper Skillet is a quicker recipe that is packed with flavor.
One Unique Ingredient
While this Tomato Bouillon with Chicken is not new to me and maybe not new to others, some of you may be unfamiliar. I get this Knorr brand bouillon at most stores.
It is typically very easy to find. Another recipe I use this in is my Creamy Tomato Pasta recipe.
It is also great in soups, stews, gravy, and sauces. This is not a sponsored post, it is just a product I love.
If you do not want to buy an extra product, you can use a little tomato paste or powder and regular bouillon for this recipe. Be cautious of adding any additional salt when using this ingredient, as it does contain sodium.
The Bell Peppers
I sliced the peppers into larger pieces for this recipe so that they were big enough to hold the beef and rice mixture on top. We like the larger slices of the peppers but if you want you can cut the peppers smaller.
You can also dice the peppers and add them to the recipe when you are sautéing the onions. Totally up to you.
Rinse Your Rice
One thing a lot of people do not know is that rice needs to be rinsed. Rice has a a lot of starch and “dust” on it that can affect how your recipes come out.
There are also traces of arsenic on most white rice if you can believe it. This is why you have to rinse it really well, plus it also makes for a better outcome for the recipe.
Check Your Dish
The first time you make this, check on it while it is simmering and the rice is cooking. Every pan and every stove cooks differently.
This means your rice can cook faster or slower. The cook time I list on the recipe card is how long it took me, but you want to make sure you do not overcook or undercook this.
The outcome of the recipe is not SUPER saucy but you want to make sure it is not dried out.
Stuffed Pepper Skillet Recipe
This stuffed pepper skillet is a simple way to enjoy a classic comfort food with less work. Sautéed bell peppers, savory beef, and fluffy rice. A great meal prep meal as well.
Ingredients
- 1.5 lbs. of leaner Ground Beef
- 1 medium sized Yellow Onion
- 3 Bell Peppers, I used one red, one orange, and one yellow pepper
- 1 tablespoon of Chicken Bouillon with Tomato *pictured in post
- 1 cup of Uncooked Rice
- 1 can of Diced Tomatoes with Basil, Garlic and Oregano (14.5 ounces)
- Handful of fresh Basil
- 3 cups of Water
- 2 tablespoons of Olive Oil
- 2 teaspoons of Onion Powder
- 2 teaspoons of Garlic Powder
- 2 teaspoons of Italian Seasoning
- Black Pepper to taste
- Fresh grated Parmesan Cheese or Asiago Cheese
Instructions
- Wash the peppers and slice them into larger, wider slices. Pat dry and set aside.
- In a deep sided skillet, add a tablespoon of olive oil then peel and dice your onion and add it to the skillet. Sauté until they are golden brown and soft.
- Add the ground beef to the skillet with onions and cook, breaking up into a crumble as you do.
- Season to taste with the onion powder, garlic powder, dried Italian seasoning, and pepper.
- Sprinkle the meat mixture with the chicken and tomato bouillon. You can use more or less of this, so taste and adjust to your preference.
- Add the can of diced tomatoes with the juice from the can. Bring this to a simmer and add as much fresh basil as you like if you are using the basil.
- Rinse the uncooked rice until the water runs clear. Then add the rice to the skillet with the beef. Sauté this for about five minutes.
- Add the water to the skillet, bring this to a simmer, reduce the heat, cover, and cook 35 minutes or until the rice is fully cooked.
- While the beef and rice cooks, add olive oil to a skillet and add the sliced peppers. Sauté these for about 5 to 10 minutes until they have a little char on them. Reduce the heat, add a couple of tablespoons of water carefully, cover, and let these steam for 15 to 20 minutes. I like them to have some crispness to them, so you can cook them as soft or as crisp as you like.
- When ready to serve, place a couple peppers on the plate and top with the meat mixture. Top with freshly grated Parmesan, Romano, or Asiago cheese.