Skip the fussy prep and make skillet stuffed peppers with the most rich, delicious flavor, sure to make the whole family happy!
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Back to school and fall routines!
To say we were pumped for school to start this week is an understatement! This crew (and this momma!) thrive on routine, and while we absolutely enjoyed every ounce of our summer beach time over the last few months, the first day of school brought some of the biggest smiles I’ve seen in months! The promise of seeing favorite teachers and reuniting with friends was almost too much to handle!
Long school days call for easy, comforting skillet dinners!
Re-thinking stuffed peppers into an easy weeknight prep skillet was born on a particularly long remote schooling day this late spring. The kids were capital D.O.N.E. and this momma had literally forgotten every ounce of 5th grade math from her youth, so a comforting, easy dinner was in store for all! Instead of actually stuffing the peppers, this fast deconstructed version is weeknight friendly, and *oh so* satisfying!
One pan dinner – veggies included!
Because one pan was about all I had the time and energy for that day, I decided to stuff this stuffed pepper skillet with enough veggies to be able to say the whole thing was a full meal so that I didn’t have to make extra sides! Not only are the super sweet, kid friendly bell peppers scattered throughout, I also added a whole box of chopped baby spinach. The baby spinach wilts into the skillet meal, and the kids will never taste it. This is truly one of my secret weapons in getting greens into so many of my meals.
The secret to the rich, savory sauce for this skillet dinner lies in getting a good caramelization of the onion and garlic, and then using the seasoning combination with the coconut aminos to flavor the beef. Once this important skillet work is done, all you have to do is dump in veggies, rice, marinara sauce, and broth, and sit back and let it cook until the rice is tender. Of course adding the cheese at the end and sliding the whole skillet under the broiler is what takes this dinner over the top!
I’ve made these stuffed pepper skillets a hand-full of times during this summer, even though it screams fall and winter food! Every time I make it, the girls ask if I can put it in their thermoses for school lunches this fall. I’m a huge fan of “cook once eat twice,” so I’m all about that! The recipe as written makes a large skillet full, and my family of 5 usually has at least a couple of kid portions leftover for the next day. If you are a smaller family or have smaller kids, you’re sure to get 2 meals out of this!
Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves of garlic minced
- 1 lb grassfed ground beef
- 1 tbsp Italian seasoning
- 1 ½ – 2 tbsp coconut aminos this is like a soy sauce
- 1 tsp sea salt
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 – 5oz box baby spinach chopped
- 1 ½ large or 2 small/medium bell peppers large dice
- 1 cup long grain white rice
- 1 – 32 oz jar marinara sauce
- 1 cup water or bone broth I do like to make about ¼ cup of this liquid a really dry red wine but that is completely optional. I think it makes the sauce even richer – totally up to you though!
- 1 cup cheese of choice to top shredded
- Melt the butter and olive oil over medium high heat in a large, oven safe skillet (I use my 14-inch cast iron skillet. A dutch oven would work too). Add the onion and cook over medium high heat for 5 minutes until lightly golden and fragrant.
- Add the garlic, cook for a minute, and then add the beef, Italian seasoning, coconut aminos, sea salt, cumin, and smoked paprika. Stir everything together, and cook until the beef is browned and cooked through.
- Add the spinach and bell peppers, and stir to combine. Then add the rice, marinara, and water and stir until everything is combined well. Bring the skillet to a boil, and then reduce to a simmer with a lid on the pan until the rice is cooked through, about 20 minutes.
- Once the rice is cooked through, turn the heat off and give the skillet stuffed peppers a stir, tasting for salt to your taste.
- Turn the broiler on in your oven to “HI.” Top your skillet stuffed peppers with shredded cheese and place the skillet under the broiler for 2-5 minutes until the cheese is melted and golden to your liking. Every oven broiler runs differently, so check the cheese around 2-3 minutes in case yours runs hot. Mine takes about 5 minutes.
I made this recipe on Monday and it is a hit! I did tweak it a bit to fit our dietary restrictions but I feel that it came out so good despite the changes. The flavors work great! I used ground chicken instead of beef since we do not eat red meat and I used quinoa instead of rice. It came out soo good and we are on our 3rd night of having leftovers! Both my husband and I cannot wait to eat dinner again tonight as this recipe was that good! Thanks for another weeknight helper recipe that kept us full and happy all week!
I’m so glad to hear the quinoa and chicken worked well for you! Thank you for sharing!
I’ve made this three different times in the last few weeks. It’s been a hit w family and friends! I double it in a Dutch oven and we always have at least two dinners out of it for our family of 5!
That is so great Mary! I’m glad to hear others have enjoyed it too!
This was a huge hit in my family! I was a little hesitant because some of my kids don’t care for bell peppers, but 3 out of 5 kids had thirds and one had seconds. 🙂
I’m so happy to hear that Jessica! Yay!
[…] Skillet Stuffed Peppers […]
So so yummy! We loved ever bite, so much better than regular stuffed peppers. The spices and flavors were spot on!
I’m so glad you enjoyed it Trina!
[…] Skillet Stuffed Peppers […]
This looks amazing and i hope to try it this week! Do you have any recommendations on making it with soaked rice? I’d imagine I would have to cut the liquid some.
Hi Abigail! I’m not sure! I use a long grain white rice so it doesn’t need to be soaked. I would imagine you could soak a brown rice and use it, but yes, you would probably have to pull the liquid down a bit!
[…] Skillet Stuffed Peppers […]
[…] is really a very bittersweet season of life! Simple, one pot and one skillet meals like chili, skillet stuffed peppers, and one pan chicken & pasta have been my saving grace during this time. I found a bag of […]
[…] Deconstructed Stuffed Peppers Skillet […]
Made this tonight and the whole family loved it. What a flavorful dish! Will be making it again!
So glad to hear you enjoyed it Andee!