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Stuffed Peppers Skillet

Stuffed peppers skillet brings all the classic flavors—ground beef, rice, tomato, and melted mozzarella—together in one pan. This deconstructed stuffed peppers dinner simmers until thick and hearty, then finishes with a quick cheese 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
Ingredients Equipment Method Notes

Ingredients
  

Stuffed peppers skillet
  • 1 lb ground beef
  • 3 bell peppers (mixed colors) diced
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 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
  • 1.5 cup mozzarella cheese, shredded

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and aromatics
  1. Heat a large skillet over medium-high heat. Add ground beef and onion and cook until browned, then drain excess fat.
  2. Add minced garlic and cook for 30 seconds, stirring constantly to prevent browning.
Cook the peppers and build the skillet filling
  1. Add diced bell peppers and cook for 4 minutes, stirring, until slightly softened.
  2. Stir in cooked white rice, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, salt, and pepper until evenly combined.
Simmer and melt the cheese
  1. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and the mixture melds together.
  2. Sprinkle shredded mozzarella over the top, cover the skillet, and heat for 2–3 minutes until the cheese is fully melted.
Serve
  1. Serve directly from the skillet while hot.

Notes

Pro tip: drain the beef well before adding garlic and peppers so the tomato sauce thickens instead of turning watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium until steaming. Freezing is not recommended for best texture, but you can freeze in portions if needed and reheat gently. For a lighter swap, use lean ground beef (or ground turkey) to reduce fat while keeping the same flavors.