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Stuffed Pepper Skillet

This easy Stuffed Pepper Skillet imagines what would happen if a stuffed pepper exploded everywhere. But, you know... in a good and yummy way.

Stuffed Pepper Skillet

I have a saying: If you love something, make it as a casserole.

I'm beginning to like a variation on that saying: If you love something, make it in a skillet.

A skillet holds many possibilities. One of those possibilities is an amazing meal that's easy to prepare and hard to resist eating. This is what we have on our hands with this stuffed pepper skillet recipe.

What goes in a stuffed pepper?

A classic stuffed bell pepper tends to contain some combination of meat, cheese, rice, and sauce. They're fun, because stuffed things are fun. It's why children love stuffed animals, or college students love stuffed crust pizza.

Well, everyone is going to love this stuffed pepper skillet—including you, while you're making it!

Why's that? Well, it's really, really easy. You'll barely think about it. You might decide to add to it, like making some rice to go along with it, or changing up the spices. You might decide to make a substitution, or just leave it as is. But that's about as complicated as things are going to get for this recipe.

Here's what goes into it:

Ingredients to make stuffed pepper skillet

  • ground beef
  • bell peppers
  • onion
  • chicken broth
  • water
  • garlic
  • tomatoes
  • tomato sauce
  • colby jack cheese
  • salt & pepper
  • paprika
  • olive oil
  • parsley

How to make stuffed pepper skillet recipe

Here's how to make this stuffed pepper skillet:

  • Heat olive oil in skillet over medium-high heat.
  • Once hot, add garlic and onion. Cook for 3 mins.
  • Add meat and brown on all sides before breaking up, about 8-10 mins.
  • Add salt, pepper, and paprika. Stir.
  • Add tomatoes, tomato sauce, chicken broth, water, and quinoa.
  • Bring to a boil, then cut heat to low. Cover and simmer for about 30 minutes.
  • Uncover, stir and scrape quinoa off the sides of the skillet. Stir in peppers. Let simmer for 10 more minutes, stirring occasionally.
  • Add cheese and cover. Let sit for another 5 minutes.
  • Top with parsley.

Substitutions for stuffed pepper skillet

See something you don't care for? Want to get creative? There are plenty of options to change things up here.

  • The meat: Use a different kind of ground meat (turkey, pork, chicken), or eliminate entirely.
  • The cheese: Use any kind of ground or crumbled cheese, or go for a non-dairy option.
  • The broth: Use beef, veggie, or another kind of broth.

How to meal prep this recipe

After making the recipe in one skillet, divide 6 even portions into separate airtight containers. This one is great for meal prep, and lasts about 6 days in the fridge.

What can I make with an abundance of peppers?

Maybe consider making this stuffed pepper skillet!

This recipe actually only calls for two good-sized bell peppers. However, you could definitely up the amount that you put in here, or just go ahead and make a couple of batches while you're prepping.

While you're in the pepper mood, you could make these egg white bites or these shrimp fajitas (which also come in a skillet).

Want more recipes?

Check out one of these Jordo's World staples:

Print Recipe
5 from 23 votes

Stuffed Pepper Skillet

This easy Stuffed Pepper Skillet imagines what would happen if a stuffed pepper exploded everywhere. But, you know... in a good and yummy way.
Prep Time5 minutes
Cook Time55 minutes
Course: Main Course
Cuisine: American
Keyword: stuffed pepper recipe, stuffed pepper skillet, stuffed peppers
Servings: 6
Calories: 372kcal
Author: Jordan Smith

Equipment

  • Large Skillet

Ingredients

  • 1.5 lbs ground beef 93% lean, raw
  • 1 cup quinoa (176 grams)
  • 2 large bell peppers diced (400 grams)
  • 1 small onion diced (100 grams)
  • 1 cup chicken broth
  • ½ cup water
  • 3 cloves garlic minced, 1 tbsp (15 grams)
  • 1 can diced tomatoes 15 oz
  • 1 can tomato sauce 8 oz
  • ½ cup colby jack cheese shredded (56 grams)
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp paprika
  • 1.5 tsp olive oil
  • Optional: parsley

Instructions

  • Heat olive oil in skillet over medium-high heat.
  • Once hot, add garlic and onion. Cook for 3 mins.
  • Add meat and brown on all sides before breaking up, about 8-10 mins.
  • Add salt, pepper, and paprika. Stir.
  • Add tomatoes, tomato sauce, broth, water, and quinoa.
  • Bring to a boil, then cut heat to low. Cover and simmer for about 30 minutes.
  • Uncover, stir and scrape quinoa off the sides of the skillet. Stir in peppers. Let simmer for 10 more minutes, stirring occasionally.
  • Add cheese and cover. Let sit for another 5 minutes.
  • Top with parsley.

Notes

  • 1 serving is 1.5 cups or 345 grams
  • Serve with tortilla chips, greens, or tortillas
  • Stir in plain greek yogurt for creaminess & extra protein
  • Can use whatever kind of cheese
  • To track on MyFitnessPal, search “Jordo’s World Stuffed Pepper Skillet”
To make....
  • Vegetarian: swap meat for beans
  • To make GF: This recipe is gluten-free.
  • To make DF: Use dairy-free cheese.
 
To meal prep:
  • Prepare recipe as instructions say. Split into 6 airtight containers to heat up as needed.

Nutrition

Serving: 1.5cups | Calories: 372kcal | Carbohydrates: 28g | Protein: 31g | Fat: 14g
Recipe Rating




Jen

Tuesday 23rd of May 2023

LOVED this recipe! Tasted just like a stuffed pepper, but felt like less work. I did add some extra spices based on my dads stuffed pepper recipe (1 tsp mint & dill each and used 1 tsp parsley). It was perfection! Will definitely be making again! Thanks for another great recipe!

Adrien L.

Monday 1st of May 2023

We liked it and it reheated super well! We did think it lacked some flavor so next time, we are going to add the spice count up a little more. I’m weird about meat being reheated but this tasted better each day!

Jordan Smith

Tuesday 2nd of May 2023

Hi Adrien, glad it reheated well for you (I love when recipes are able to do that). Feel free to add any spices you think it's missing to make it more suitable to your needs. Enjoy!

Chris

Thursday 9th of February 2023

I love this recipe, and highly recommend. I have to use vegan cheese, so I have to stir it in as vegan cheese doesn't melt well, especially when it is on top. I also like my peppers to be on the softer side, so I leave it on the stovetop for longer, covered. I used a quinoa / rice mix, and it's very tasty.

Jordan Smith

Saturday 11th of February 2023

Hi Chris, thanks for sharing your modifications! I'm glad you can make this recipe work to your liking!

Leah S

Tuesday 6th of December 2022

My hubby loved this one! He was excited to come home every day and eat the PLENTIFUL leftovers this one allowed for. Packed with protein and flavor, really simple to follow, I swapped the cheese for a vegan option (dairy hurts me) and still super tasty. Minimal prep time, quick, tasty, lasts. Love it. I’m such a fan and firm believer in all of Jordos World recipes.

Rachelle

Tuesday 6th of December 2022

Yum! Made this for the first time tonight, and I can tell I’ll be making it again! Great for dinner and then lunches for the rest of the week. Thank you!