One-Pot Stuffed Pepper Skillet

Sometimes I just get a craving for those old-fashioned recipes – you know the ones that mom used to make. One of those recipes is stuffed peppers. I’ve never been able to duplicate mom’s recipe (I’ve got a lot of those), but I’ve got some of my own tried and true stuffed pepper recipes that I really do enjoy. I also have a deconstructed pepper recipe that’s perfect for those busy days when you just don’t have a lot of time to spend in the kitchen. At it’s core, it’s a one-pot stuffed pepper skillet.

You’ll love it, especially if you’re a fan of the original stuffed peppers like mom or grandma used to make!

Made in one pot (isn’t that awesome), this stuffed pepper skillet has ALL the flavors of regular stuffed peppers, but is truly half the work. No hollowing out the peppers. No stuffing of the peppers. Ya know – all the steps that have you sighing and wondering if you’ll EVER make it out of the kitchen.

Really, the one-pot stuffed pepper skillet recipe is all about dicing everything up, combining it in the skillet and cooking until you have stuffed pepper perfection.

And let’s talk about one-pot meals for just a second. They really are amazing, aren’t they? If you need another one to fill out your weekly menu, give my one-pot taco pasta a try the next time you need a different take on taco Tuesday.

This is one of those dishes the whole family will enjoy. Pair it with a light salad, your favorite crusty bread and you’re all set with a fantastic evening meal. Better yet, you’ll be out of the kitchen in about an hour!

Woot woot! What ARE you going to do with the extra time?

One-Pot Stuffed Pepper Skillet

An update on the classic, this one-pot stuffed pepper skillet recreates the flavors of traditional stuffed peppers in a fresh and remarkably easy way. You'll have dinner on the table in about an hour.

4.80 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: one pot recipe, stuffed peppers, casserole, bell peppers,

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Author: Lori Wallace-Roberts

Equipment

• 1 large stockpot or skillet

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 yellow onion
• 2 tsp ground cumin
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic, minced
• 12 ounces frozen chopped spinach, thawed with all water squeezed out
• 1 red bell pepper
• 1 green bell pepper
• 2 cups water
• 1 can fire roasted diced tomatoes (15 ounce)
• 1 can tomato sauce (8 ounce)
• 1 cup uncooked brown rice
• 1 tbsp Worcestershire sauce
• 1 cup shredded cheddar cheese

Instructions

• In stockpot, heat oil over medium high heat. Saute onion for about 5 minutes, until translucent. Add ground beef and cook until browned, about 7 minutes.
• Stir in cumin, Italian seasoning, pepper, salt and garlic and cook for about 1 minute. Mix in spinach, red and green peppers, tomatoes, tomato sauce, rice, Worchestershire sauce and water.
• Bring mixture to a boil and reduce heat and simmer, covered, for approximately 45 minutes. Be sure to stir often so rice doesn't stick to bottom of pan.
• Remove from heat and sprinkle cheese on top. Recover.
• Sit aside for about 5-7 minutes, until cheese is melted.

Notes

1. You can certainly substitute ground turkey or ground chicken for the ground beef.
2. Substitute different colored bell peppers, if desired.
3. Leftovers can be covered and stored in the refrigerator for about 3 days and reheated on the stovetop or in the microwave.

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