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.
Al says
I already told you how good I think this is... but I really enjoy it. This one is a champion of meal prep—as good on the 5th day as on the first, basically!
Tylin Binns says
10/10 do recommend!! So much flavor and so good!
Ashley says
I meal-prepped this for dinners for this week and let me tell you, it's FANTASTIC!! It's hearty, full of flavor, and reheats wonderfully!
Richa says
Love this recipe so much. It’s now in our lineup of go-to meals for the week.
Michele C says
Wow so good! I cooked this last week and have had for lunches and dinners. It reheats well and I’ll sprinkle a little more cheese on top and so yummy and flavorful! Highly recommend!
Susan VanDyke says
Could I use rice instead of quinoa?
Jordan Smith says
Yes, you could use rice. Though I imagine it would change the cooking time and I haven't tested what it would be with rice!
Sarah says
Loved this recipe! So easy and I think it just got better each day! Was supposed to split between my husband and me for lunches but I took them all for myself 😂
Jordan Smith says
The flavors of this recipe come through even more after sitting in the fridge! Also, no judgement here from hiding leftovers.... shove them in the very back or in a drawer and you should be golden! 😏
Angela says
Delicious and easy to make! Hubby currently enjoying it for lunches this week. Love the quinoa addition.
emily says
This was easy to prep and my kids ate it!!
Amanda says
What type of quinoa do you recommend?
Jordan Smith says
I usually use a generic organic quinoa. You can use any you like best!
Taylor says
@Jordan Smith, do you used uncooked quinoa?
Jordan Smith says
Yes! Start with uncooked quinoa and you will cook mid-recipe.
Jessica says
10/10
Ashley Brethold says
I absolutely loved this recipe and so did my whole family. Reheats really well!
Dana says
This was absolutely delicious! It really was like stuffed peppers exploded! My whole family loved it! This recipe will be in my regular rotation.
Dawn says
Such a quick and filling meal prep recipe. It’s in the monthly rotation!
Amanda says
This recipe was so good! My husband ate the leftovers for lunch for 3 days and said it got better each day! Definitely a new go to for us