This Stuffed Pepper Skillet Casserole takes everything you love about classic stuffed peppers and makes it easier—no stuffing required! With ground beef, peppers, rice, and tomato sauce simmered in one pan, then finished with melty cheese, it’s freezer-friendly, budget-friendly, and perfect for busy weeknights.
Heat olive oil in a large oven-safe skillet over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease if needed.
Stir in onion, bell peppers, and garlic. Cook for 5–6 minutes until softened and fragrant.
Add rice, beef broth, tomato sauce, Worcestershire sauce, Italian seasoning, and smoked paprika. Stir well to combine and bring to a gentle simmer.
Cover with a lid, reduce heat to low, and cook 20–25 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Add a splash more broth if needed.
Sprinkle shredded cheese over the casserole. Cover and let melt, or broil 2–3 minutes until bubbly and golden.
Garnish with parsley and serve hot.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values. Cheese Options:
Havarti – creamy, buttery, mild
Mozzarella – classic stretchy favorite
Cheddar (mild or sharp) – tangy bite
Monterey Jack – smooth and subtle
Pepper Jack – spicy kick
Notes
Freezer Friendly: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight and reheat until hot.
Vegetable Add-ins: Try mushrooms, zucchini, or spinach for extra flavor and nutrition.
Spicy Kick: Use Pepper Jack cheese or add red pepper flakes.
Rice Swap: Use brown rice or quinoa (adjust liquid and cook time).