Deconstructed Stuffed Peppers

This comforting deconstructed stuffed peppers skillet is my go to dish when I want the cozy flavors of traditional stuffed peppers without the extra work. It is hearty filling and comes together quickly making it perfect for busy weeknights.

I first made this on a night when I had peppers that needed to be used and not enough time to stuff them properly. It became an instant family favorite and now it shows up in my kitchen almost every week.

Ingredients

• Olive oil: adds richness and helps brown the beef use extra virgin for best flavor
• Ground beef: provides protein and a savory base choose 85 15 for balanced flavor and tenderness
• Onion: builds aromatic depth look for firm heavy onions with no soft spots
• Garlic: enhances the skillet with a sharp aromatic kick use fresh cloves for best taste
• Red bell peppers: bring sweetness and vibrant color pick peppers that feel heavy with glossy skin
• Beef broth: creates a flavorful cooking liquid use low sodium so you can control seasoning
• Tomato sauce: adds body and acidity a simple unsalted version works best
• White rice: makes the dish hearty and satisfying long grain rice stays fluffy
• Dried basil oregano and parsley: add herby warmth and Italian inspired flavor use fresh herbs if available for brightness
• Black pepper: enhances overall taste freshly ground offers the best result
• Mozzarella cheese: melts into a creamy topping shred it fresh so it melts evenly

Step by Step Instructions

Heat the pan and cook beef:

Warm olive oil in a large sauté pan over medium heat. Add ground beef and cook for 10 minutes breaking it up with a spoon until no pink remains and the meat is evenly browned. Drain excess fat for a lighter dish.

Sauté onion and garlic:

Stir in diced onion and cook for 5 to 7 minutes until softened and fragrant. Add minced garlic and cook for 1 minute being careful not to let it burn. This forms the aromatic base.

Add rice peppers and seasonings:

Sprinkle in the dried herbs and black pepper then stir in tomato sauce uncooked rice beef broth and diced peppers. Mix thoroughly so the rice is submerged. Cover the pan and bring to a boil.

Simmer until rice is tender:

Reduce heat to low and let the mixture simmer covered for 20 to 25 minutes stirring occasionally. The rice should absorb the broth and turn tender while the peppers soften.

Finish with cheese:

Once the rice is cooked evenly scatter shredded mozzarella across the top. Cover again for a few minutes until the cheese melts into a bubbly layer. Serve hot directly from the skillet.

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I love using red peppers for their sweetness but my grandmother always used green peppers and told stories of cooking them straight from her garden. Every time I make this it brings me back to her kitchen and the smell of peppers roasting on the stove.

Storage Tips

Cool leftovers completely before storing. Keep them in airtight containers in the refrigerator for up to four days. Reheat gently in the microwave or oven to preserve moisture and texture.

Ingredient Substitutions

Ground turkey or chicken works well if you prefer leaner meat. For vegetarian diners lentils or a plant based crumble provide heartiness. Brown rice can be used but will require extra broth and cooking time.

Serving Suggestions

Serve as is for a complete one pan meal. Spoon into bowls for a cozy presentation or use lettuce wraps for a lighter option. For a fun twist stuff the mixture into pita bread or tortillas for a handheld meal.

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Cultural Context

Stuffed peppers are enjoyed in many cuisines from Eastern Europe to the Mediterranean. This skillet version pays homage to the comforting flavors of the classic dish but adapts it to modern time saving cooking methods while keeping its traditional heart.

Frequently Asked Questions About Recipes

→ Can I make this dish vegetarian?

Yes, replace ground beef with cooked lentils or a plant-based ground substitute and adjust cooking time accordingly.

→ Which peppers work best for this skillet?

Red, yellow, or orange bell peppers are ideal for mild sweetness, but any variety can be used depending on taste preferences.

→ Can I use brown rice instead of white rice?

Yes, but cooking time will increase and you may need slightly more broth to fully cook the rice.

→ Is it possible to make this dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative that melts well.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until warmed through.

→ Can this be made in one pan?

Yes, the entire skillet meal cooks in one pan, making cleanup simple and convenient for weeknight dinners.