Description
The Stuffed Pepper Skillet Bake is a delicious twist on the traditional stuffed peppers. Constructed entirely in a skillet, this dish simplifies preparation and cleanup, making it an ideal choice for a busy weeknight meal. The combination of sautéed ground beef, fragrant vegetables, and seasoning, all topped with melted cheese, creates a comforting and satisfying dinner option that is sure to please any palate.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 1 yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 small cloves garlic, minced
- 1 teaspoon Italian or Cajun seasoning
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1 ½ cups beef broth
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- Parsley for garnish
Instructions
- Preheat the oven to 350°F (180°C). Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and sauté, breaking it apart until it’s no longer pink. Drain any excess fat.
- Introduce the diced onion and bell peppers to the skillet. Cook for 2-3 minutes until they start to become tender.
- Add minced garlic, your choice of Italian or Cajun seasoning, Worcestershire sauce, salt, and black pepper. Cook for about 30 seconds, then stir in the diced tomatoes.
- Mix in the white rice and beef broth, ensuring the rice is well incorporated with the liquids and other ingredients. Bring the mixture to a boil.
- Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the rice is fully cooked.
- Remove the skillet from the oven, uncover, and sprinkle with shredded cheese. Place under the broiler for 3-5 minutes or until the cheese is melted and bubbly.
- Garnish with freshly chopped parsley before serving to add a touch of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes