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Stuffed Peppers Skillet

Stuffed peppers skillet brings all the classic flavors—ground beef, rice, tomatoes, and melted cheese—together in one pan. This deconstructed stuffed peppers skillet dinner cooks fast and turns the mixture saucy, then finishes with a mozzarella melt.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and vegetables
  • 1 lb ground beef
  • 3 bell peppers (mixed colors)
  • 1 onion
  • 3 garlic
Rice and tomatoes
  • 1.5 cup cooked white rice
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese topping
  • 1.5 cup mozzarella cheese, shredded

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef base
  1. Heat a large skillet over medium-high heat and brown the ground beef with the diced onion, stirring, until the beef is no longer pink. Drain excess fat, then add the minced garlic and cook 30 seconds until fragrant, keeping the sizzle steady.
Soften the peppers
  1. Add the diced bell peppers to the skillet and cook for 4 minutes, stirring occasionally, until slightly softened and glossy around the edges. The mixture should still look bright and colorful rather than fully mushy.
Build the skillet filling
  1. Stir in the cooked white rice, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, salt, and pepper. Mix thoroughly so the rice is coated and the sauce starts bubbling through the mixture.
Simmer until thick
  1. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and everything melds together. Watch for a thicker, spoonable consistency that clings to the rice and beef.
Melt the cheese and serve
  1. Sprinkle the shredded mozzarella evenly over the top, cover the skillet, and heat for 2–3 minutes until melted. Let it settle for 30 seconds before serving directly from the skillet.

Notes

Pro tip: Use already-cooked white rice (day-old works great) so the skillet thickens in the simmer time instead of staying loose. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the skillet with a splash of water. Freezing is not recommended because the peppers and rice can soften too much after thawing. For a lighter option, use lean ground beef or substitute ground turkey; keep the same cheese topping amount if you want the classic melt.