Stuffed green pepper skillet has all the flavors of traditional stuffed peppers, but it’s much easier to make right on your stovetop. So skip the hassle of trying to fill the green peppers!
A few years ago, we had an overabundance of garden fresh peppers that needed to be used. I first tried making stuffed peppers, but none of us liked the flavor or texture of the pepper shell.
So I added some extra seasoning to the filling, replaced tomato sauce with salsa, and tossed in some diced peppers. This unstuffed peppers recipe was born!
It was such a hit with the family that most of them asked for seconds. Hooray for mom wins!
I like to serve it with a side salad and my homemade ranch dressing. It makes for an easy, delicious, and healthy dinner. Just look at that cheesy goodness. Oh my.
How to make stuffed green pepper skillet:
- PREP – You can dice the peppers and grate the cheese first, but I think it’s faster to prep them while the meat is cooking.
- BROWN GROUND MEAT – In a large skillet, brown the hamburger over medium high heat; drain off the fat. (While the meat is cooking, dice the peppers and grate the cheese.)
- COOK – Add the seasonings and saute for a few seconds. Stir in the salsa, corn, diced peppers, uncooked rice, and beef broth. Cover and simmer over medium heat for about 25 minutes.
- TOPPING – Sprinkle grated cheese over the whole thing, then re-cover.
Turn off the heat and let sit for a couple minutes. - SERVE – If desired, garnish with additional peppers, green onion, fresh parsley, or fresh basil.
Transfer any leftovers to an airtight container. They can be stored in the refrigerator for 4-5 days.
PRO TIPS:
- Salsa is the secret weapon in this easy recipe! It adds so much extra flavor compared to tomato sauce or tomato paste. You can use your favorite jarred salsa, or fresh salsa.
- When you brown your hamburger, let it sit in the hot pan for a few minutes before you stir it into pieces. It will get a nice sear that adds rich flavor.
Unstuffed Pepper Skillet Recipe Variations:
- Green bell peppers are traditional, but you can use yellow, orange, or red bell peppers.
- For a more high protein meal, you can add black beans or kidney beans.
- Instead of regular white rice, you can use 1/2 cup of brown rice.
- In place of the beef, you can use ground chicken or ground turkey.
More easy dinner recipes:
- Tamale Casserole Recipe
- Chicken Fajita Rice
- Ground Beef Taco Cabbage Skillet
- Curry Chicken Salad with Grapes
- One Skillet Mexican Rice Casserole
- Cheeseburger Sliders
- Pot Roast with Balsamic Vinegar
- Cornflake Chicken Tenders
Recipe originally published 10/14/2008, updated March 2025.
Ground Beef Stuffed Pepper Skillet
Equipment
Ingredients
- 1 pound lean ground beef
- ¾ tsp cumin
- ¾ tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- 2 cups salsa
- 1 cup frozen corn
- 1 green pepper chopped
- ¾ cup uncooked white rice I used long grain white rice.
- 1 ½ cups low sodium beef broth
- 1 cup grated cheddar cheese 2.5-3 ounces
Instructions
- Brown ground beef in a large skillet over medium-high heat.
- While the meat is browning, wash and dice the green pepper and grate the cheese.
- Drain the fat from the skillet and turn down to medium heat. Add the cumin, oregano, salt, and pepper. Cook and stir for a few seconds until fragrant. Add the salsa, corn, diced peppers, rice, and broth.
- Cover and simmer over medium or low heat for about 25-30 minutes or till rice is tender, stirring occasionally. Add water if the mixture looks too dry. Turn off the heat.
- Sprinkle cheese over the top and replace the lid. Let sit for about 2 minutes or until the cheese melts.
Notes
- You can use 1/2 cup of brown rice in place of the white rice. Increase the cook time to 30-35 minutes.
- I have use chicken broth and even water in place of the beef broth and it still turns out amazing!
Nutrition
If you like flavors of classic stuffed green peppers but want less work, give this easy stuffed pepper skillet a try!
my sister and i have done that for many years.. it is good that way.. she can get her boys to eat it better made in the skillet……
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You can freeze green peppers.just top and cut in half get out seeds and choop or just leave in halves and freeze in a plastic bag. When needed just use out of bag.
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I actually tried this last year with some peppers from a neighbor’s garden. It works great!
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