Description
This One Pot Wonder Stuffed Pepper Skillet Recipe is a quick and hearty meal featuring bell peppers stuffed with a savory mixture of ground beef or turkey, rice, and aromatic spices. Cooked entirely in one skillet, it’s perfect for busy weeknights and offers an easy, delicious way to enjoy stuffed peppers with minimal cleanup. The recipe features a tender filling enhanced with smoked paprika and oregano, topped with melted cheddar cheese and fresh parsley garnish. It also offers flexibility with options like cauliflower rice for a low-carb twist and plant-based alternatives for vegetarians.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground beef or ground turkey
- 4 large bell peppers (any color), halved and seeds removed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley for garnish
Starches and Dairy
- 1 cup cooked rice or cauliflower rice for low-carb option
- 1/2 cup shredded cheddar cheese
Canned Goods and Spices
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Oils and Others
- 2 tablespoons olive oil
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3 minutes until they are softened and fragrant.
- Cook Meat: Add the ground beef or turkey to the skillet. Cook, breaking the meat apart with a spoon, until it is fully browned and cooked through.
- Combine Filling Ingredients: Stir in the cooked rice (or cauliflower rice), drained diced tomatoes, smoked paprika, dried oregano, salt, and black pepper into the cooked meat mixture. Mix well to evenly distribute the flavors.
- Stuff Peppers: Arrange the halved bell peppers in the skillet, cut side up. Spoon the meat and rice mixture evenly into each pepper half, filling them generously.
- Cook Stuffed Peppers: Cover the skillet with a lid and reduce the heat to low. Cook for 10 to 12 minutes until the bell peppers are tender but still hold their shape.
- Melt Cheese: Sprinkle the shredded cheddar cheese evenly over the stuffed peppers. Cover the skillet again and cook for an additional 2 to 3 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley for a bright finish, and serve warm.
Notes
- For a vegetarian version, replace ground meat with plant-based meat alternatives.
- Use cauliflower rice instead of regular rice to keep the dish low-carb and gluten-free.
- For extra moisture and flavor, drizzle a little tomato sauce over the stuffed peppers before covering the skillet during cooking.
- Adjust seasoning to taste, adding more salt or spices as desired.
