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Recipes With Ground Beef and Red and Green Peppers

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A close up of a spoon scooping Stuffed Pepper Skillet with text overlay.

A spoon scoops Stuffed Pepper mixture from a skillet with overlay text.

The flavors you beloved in traditional stuffed peppers are all hither in this like shooting fish in a barrel Stuffed Pepper Skillet. You can have this satisfying meal on the table in 30 minutes!

A skillet filled with stuffed pepper mixture.

I'thou a stuffed pepper lover from style dorsum. My mom fabricated them on a regular basis so the flavors concord so much nostalgia for me. I've cooked lots of yummy variations, similar my Italian Stuffed Peppers and Mexican Stuffed Peppers. But honestly, they aren't on regular rotation in my kitchen because they take a little more fourth dimension than I typically have to give near weeknights. Enter these fabulous "unstuffed peppers".

Why This Recipe Works

  • This easy basis beef recipe is ready in most 30 minutes.
  • Everything cooks in one skillet which ways easy cleanup.
  • It includes wholesome, easy to stock ingredients.
  • It is hearty and satisfying.
  • The flavors are family-friendly, fifty-fifty for little ones who don't recollect they love bong peppers.
A spoon scoops a stuffed pepper mixture from a skillet.

Ingredient Notes

The ingredients for making Stuffed Pepper Skillet with text overlay.
  • Olive oil
  • Ground beef – I use 90% lean ground beef.
  • Onion – Sweet yellow onion is my favorite for this recipe.
  • Minced garlic – Either fresh or the jarred diverseness will work just fine.
  • Tomato paste
  • Bell pepper – I like to use a combination of cherry and green peppers for that traditional stuffed pepper flavor. Keep in mind that if your kiddos are unsure of their feelings almost bell peppers (or expressionless set against them), yous might have more luck with red, yellow, and/or orange peppers which are sweeter and milder than greenish.
  • Fire roasted diced tomatoes
  • Rice – Long grain white rice, like Jasmine rice.
  • Low sodium beef broth
  • Worcestershire sauce
  • Fresh parsley – I'm a fan of old schoolhouse curly parsley. It's cheap and works well in this recipe.
  • Seasoning – Italian seasoning, smoked paprika, common salt and freshly ground blackness pepper.
  • Cheese – A mixture of shredded pepper Jack cheese and sharp cheddar cheese.
Cheesy ground beef rice and peppers in a skillet.

How to Make Blimp Pepper Skillet

Ground beef, peppers, rice and other ingredients in a skillet.
  1. Heat the oil in a deep 12-inch skillet and add the ground beef, onion and garlic. Cook, breaking upwardly the beef with a spoon, until cooked through and crumbled. Bleed the excess grease from the skillet and render information technology to the rut.
  2. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
  3. Remove the embrace and stir the mixture to fluff the rice.
  4. Pinnacle with the cheese and cover the skillet, cooking just until the cheese melts. Garnish with remaining parsley and serve.
A spoon scoops a stuffed pepper mixture from a skillet.

Storage

Refrigerator

Promptly refrigerate leftovers in an airtight container and use within 3 to 4 days for the best quality.

Freezer

For longer storage, transfer cooled leftovers to a freezer prophylactic container and freeze for upward to 3 months. Thaw safely overnight in the refrigerator before reheating in the microwave or in a pot on the stove.

A close up of a spoon scooping a unstuffed peppers from a skillet.

More 1 Pot Wonders

  • Tex-Mex Craven and Rice Skillet
  • Philly Cheesesteak Pasta
  • Chicken and Spinach Skillet Pasta
  • Skillet Sausage and White Beans with Spinach
  • Bank check out my entire collection of One Pot/One Pan Recipes!
A fork lifts a stuffed pepper mixture from a white bowl.

A spoon scoops a stuffed pepper mixture from a skillet.

Blimp Pepper Skillet

The flavors you love in traditional blimp peppers are all hither in this like shooting fish in a barrel Stuffed Pepper Skillet. Yous can take this satisfying meal on the table in 30 minutes!

Course: Main Course

Cuisine: American, Italian

Keyword: blimp pepper skillet

Prep Fourth dimension: 5 minutes

Cook Fourth dimension: 25 minutes

Total Time: 30 minutes

  • ane tablespoon olive oil
  • one pound 90% lean ground beef
  • ane cup diced sweetness xanthous onion
  • 1 teaspoon minced garlic
  • 2 tablespoons tomato paste
  • 1 cup diced red bong pepper
  • ½ loving cup diced green bong pepper
  • 14.v ounce can fire roasted diced tomatoes
  • 1 cup long grain white rice, similar Jasmine
  • 2½ cups low sodium beef broth
  • two teaspoons Worcestershire sauce
  • 3 tablespoons chopped fresh parsley, divided
  • 2 teaspoons Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded pepper Jack cheese
  • ½ cup shredded sharp cheddar cheese

  • Heat the oil in a deep 12-inch skillet over MEDIUM heat. Add the ground beefiness, onion and garlic and cook, breaking upward the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the estrus. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beefiness goop, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil.

  • Reduce the heat to a simmer, cover and let melt until the rice is tender, 15 to 18 minutes.

  • Stir the mixture to fluff the rice. Acme with the cheese, embrace and keep to cook over LOW until the cheese melts. Garnish with remaining parsley and serve.

Storing Leftovers

Fridge

Promptly refrigerate leftovers in an airtight container and apply within 3 to 4 days for the best quality.

Freezer

For longer storage, transfer cooled leftovers to a freezer safe container and freeze for upwards to 3 months. Thaw safely overnight in the refrigerator before reheating in the microwave or in a pot on the stove.

Calories: 425 kcal · Carbohydrates: 34 g · Protein: 27 g · Fatty: 19 chiliad · Saturated Fatty: 9 1000 · Polyunsaturated Fat: one chiliad · Monounsaturated Fat: viii g · Trans Fat: 1 k · Cholesterol: 76 mg · Sodium: 760 mg · Potassium: 706 mg · Fiber: 3 g · Saccharide: 5 g · Vitamin A: 1683 IU · Vitamin C: 48 mg · Calcium: 275 mg · Fe: 3 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate non a guarantee. For more than accurate results, please refer to the labels on your ingredients at dwelling house.

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Adapted from An Matter from the Eye and I Wash Y'all Dry out

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Source: https://www.fromvalerieskitchen.com/stuffed-pepper-skillet/

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