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:
Stuffed Pepper Skillet
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 tablespoon (15 grams)
- 1 can diced tomatoes 15 oz
- 1 can tomato sauce 8 oz
- ½ cup colby jack cheese shredded (56 grams)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- 1.5 teaspoon 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”
- Vegetarian: swap meat for beans
- To make GF: This recipe is gluten-free.
- To make DF: Use dairy-free cheese.
- Prepare recipe as instructions say. Split into 6 airtight containers to heat up as needed.
Katherine powers says
So so yummy!! So satisfying!!! So easy!! Love this!
Marla says
Finally got around to making this… I’ll be making it again and again I am sure.
Leanne says
I love this skillet!! Easy to make, so tasty, and works great for meal prepping for the week!!
Lori says
Loved it! Super easy, one pan and yummy! Win win!
Collette says
I usually am not a fan of quinoa, but I love this dish. So easy to make and it’s delicious. My whole family eats it.
Katie B says
So good and kid approved! Love that both parents and kids will eat the same dinner without complaints!
Sheila says
This looks delicious and I’m eager to try it but do have a question. Would riced cauliflower work in place of the quinoa?
Thanks so much!!
Jordan Smith says
Hi Shelia, I haven't tried cooking with this specific substitution, but I imagine it would work! You'd have to adjust the cook time, as cauliflower rice doesn't need to cook/absorb liquid the same way quinoa does, but you could definitely experiment with that and I imagine it would work. Let me know if you try it!
Val says
12/10, so good and easy! Looking forward the leftovers and not cooking for a couple days!
Jordan Smith says
YAY! The leftovers of this recipe taste even more flavorful in my opinion. Hope you continue to enjoy!!
Chancy says
I’ve fixed this multiple times and how am I just now seeing the suggestion to stir in plain Greek yogurt? Omg. It’s so good!!
Jordan Smith says
Doesn't the greek yogurt just make it SO creamy and delicious?! And it just adds extra protein, a win all around!
Megan says
A staple in our house!! We don’t like normal stuffed peppers cause the peppers get mushy but this dish is perfect! We also make it dairy and soy free with vegan cheese so it’s a very easy swap! We love this recipe! We also add frozen corn and black beans!
Jordan Smith says
I made this recipe because regular stuffed peppers took too long to make... so glad this one works for you too! Thank you for sharing your swaps as well. Enjoy!
Ashley W. says
I prefer this over the stuffed peppers. It’s nice having it all diced up in one bowl
Jordan Smith says
It's so much easier than actual stuffed peppers!!