Stuffed Pepper Rice Skillet

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PREP: 5 minutes

COOK: 30 minutes

Nut-Free, Egg-Free


1 tbsp
1 lb
lean ground beef
yellow onion, diced
yellow bell pepper, diced
red bell pepper, diced
1 cup
long grain white rice
1 tsp Italian seasoning
1 cup
tomato sauce
2 cups
beef broth
1/2 cup
shredded mozzarella cheese
Salt and pepper to taste


In a large oven-safe skillet, heat the oil over medium-high heat. Add the beef to the pan and season it with salt and pepper to taste. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 4 to 5 minutes. Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the rice and Italian seasoning. Cook, stirring, for another 1 to 2 minutes. Stir in the tomato sauce and beef broth. Bring the mixture to a boil. Reduce the heat to low and cook, covered, until the rice is cooked, about 15 to 20 minutes.

Once cooked, top the mixture with the mozzarella cheese. Broil until the cheese is melted and lightly golden, about 1 to 2 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)590
Total Fat (g)26
Saturated fat (g)9
Cholesterol (mg)105
Sodium (mg)830
Total Carbohydrate (g)52
Dietary Fiber (g)3
Total Sugars (g)5
Protein (g)36
Calcium (mg)133
Iron (mg)4
Potassium (mg)639