Stuffed peppers were always one of my favorite meals growing up, and this Stuffed Pepper Skillet gives me all those same cozy flavors with a lot less work. Instead of hollowing out whole peppers and stuffing them one by one, the bell peppers are chopped and cooked right in the pan with savory Italian sausage, tender rice, tomatoes, and melty Colby Jack cheese. It’s quick, comforting, budget-friendly, and ready in about 40 minutes. This is exactly the kind of easy one-pan dinner I want on a busy weeknight!
One-Pan Stuffed Pepper Skillet
This recipe keeps the heart of classic stuffed peppers, but turns it into a much easier skillet dinner. The chopped bell peppers cook right alongside the sausage, rice, tomatoes, and broth, so everything has time to soften, season, and simmer together in one skillet.
I use Italian sausage in this stuffed pepper skillet because it adds built-in seasoning (which is great if you don’t have a well-stocked pantry!), and adds so much savory flavor as everything cooks together. Toasting the uncooked long-grain rice for just a minute before adding the broth and tomatoes also helps it absorb all those flavors instead of tasting like plain rice that’s just been stirred in at the end. I made sure to keep this recipe flexible, too! You can keep it simple or mix in extra veggies, swap proteins, or try a different cheese depending on what you already have on hand.
Recipe Success Tips
- Use a large, deep skillet with a lid. The rice needs room to simmer, and the lid traps steam so it can cook through in the tomato sauce. A heavy-bottomed skillet, pan, or Dutch oven works best because the thicker base helps distribute heat evenly and reduces the chance of the rice scorching on the bottom.
- Want to swap the Italian sausage? I only add a few extra seasonings to this recipe because sweet Italian sausage already brings plenty of salt, herbs, and savory flavor. Mild or hot Italian sausage are also delicious! If you swap in ground beef, chicken, turkey, or plain pork, I’d increase the Italian seasoning to 2 teaspoons and season to taste with extra salt and pepper. For a similar recipe built around ground beef, try our unstuffed bell peppers, which uses the same skillet method, but with beef and extra seasonings!
- Stick with long grain white rice. I’ve measured the broth, diced tomatoes, and tomato sauce to perfectly cook the long grain white rice right in the skillet. Other types of rice absorb liquid differently. Brown rice would need more liquid and a longer cook time, while instant rice will cook too fast and turn mushy.
- Bring the liquid to a full boil before lowering the heat. Once the beef broth, diced tomatoes, and tomato sauce go in, let the mixture come up to a boil before covering the skillet and reducing the heat to low. This jump-starts the rice so it cooks evenly instead of sitting in warm liquid and taking longer to soften.
- Keep the lid on while the rice simmers. This is SO important to help your stuffed pepper skillet cook properly! The rice cooks partly from steam, so try not to lift the lid too often. If the rice is still firm but the skillet looks dry at the end, add a splash of broth or water, cover, and simmer for a few more minutes.
- Look for tender rice and mostly absorbed liquid. The skillet should still look saucy, but not soupy, and the rice should be tender all the way through. If the rice is done but there’s still extra liquid in the pan, let it simmer uncovered for 2-4 minutes (before adding the cheese), stirring occasionally, until the sauce thickens.
Stuffed Pepper Skillet
Equipment
- Large Skillet with Lid
Ingredients
- 1 lb. ground Italian sausage $4.29*
- 1 medium onion diced, (1 cup, 200g) $0.66
- 3 bell peppers diced, (150g each) $3.74**
- 3 garlic cloves minced, $0.36
- 1 cup long grain rice uncooked, (185g) $0.20
- 1 tsp Italian seasoning $0.05
- ½ tsp smoked paprika $0.06
- 2 cups beef broth $0.24***
- 14.5 oz. can diced tomatoes with juices, $0.96
- 8 oz. can tomato sauce or passata, $0.48
- 1 cup Colby Jack cheese shredded, $0.99
- 1 Tbsp fresh parsley chopped for garnish, $0.17
Instructions
- Gather and prep all ingredients.
- In a large deep skillet or sauté pan with a lid, cook Italian sausage over medium heat until browned, 5-6 minutes, breaking it apart as it cooks. Drain excess fat if needed.
- Add onion, bell peppers, and garlic. Cook for 4-5 minutes until softened.
- Stir in rice, Italian seasoning, and smoked paprika. Cook for 1 minute to lightly toast the rice.
- Add beef broth, diced tomatoes with juice, and tomato sauce. Scrape the bottom of the pan to release any browned bits.
- Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, until rice is tender and liquid is mostly absorbed
- Remove from heat, sprinkle cheese on top, cover for 2-3 minutes to melt.
- Garnish with parsley and serve hot.
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Notes
Nutrition
how to make Stuffed Pepper Skillet step-by-step photos
Gather all of your ingredients.
Brown the sausage: Add 1 lb. ground Italian sausage to a large, deep skillet or sauté pan with a lid. Cook over medium heat for 5-6 minutes, breaking it into crumbles as it browns. Drain off excess grease if there’s more than a tablespoon or so left in the pan to stop the dish from feeling greasy.
Add the veggies: Stir in 1 diced onion, 3 diced bell peppers, and 3 cloves minced garlic. Cook for 4-5 minutes, stirring often, until the onion turns translucent, the peppers soften slightly, and the garlic smells fragrant. The vegetables don’t need to be fully tender yet, since they’ll keep cooking with the rice.
Add the rice: Add 1 cup uncooked long grain rice, 1 tsp Italian seasoning, and ½ tsp smoked paprika. Stir well so the rice is coated in the sausage drippings and seasonings, then cook for about 1 minute. This lightly toasts the rice and helps the spices bloom, giving the whole skillet a deeper flavor.
Make it saucy: Pour in 2 cups beef broth, one 14.5 oz. can diced tomatoes (with juices), and one 8 oz. can tomato sauce. Scrape the bottom of the skillet with your spoon to loosen any browned bits from the sausage and vegetables. Those little bits add lots of flavor to the tomato broth.
Cook: Turn the heat up and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Try not to lift the lid too often, since the trapped steam helps the rice cook evenly. If the rice is still firm, add a small splash of broth or water, cover again, and cook for another 3-5 minutes.
Add the cheese: Remove the skillet from the heat and sprinkle 1 cup shredded Colby Jack cheese evenly over the top. Cover the pan for 2-3 minutes, until the cheese melts into a gooey layer.
Serve: Finish with 1 Tbsp chopped fresh parsley and serve hot while the rice is tender, the peppers are soft, and the cheese is still melty. Enjoy!
What Else Can I Add?
This stuffed bell pepper skillet is easy to customize with whatever you already have in the fridge or pantry. Just keep add-ins small enough that they cook evenly and don’t overcrowd the skillet.
- Zucchini: Sauté small-diced zucchini with the bell peppers so it has time to soften. It adds mild flavor and extra color without overpowering the skillet.
- Mushrooms: Add sliced or chopped mushrooms with the onion and peppers so they can brown slightly and cook off some of their moisture. They add a savory flavor that works really well with the Italian sausage.
- Spinach: Stir in a few handfuls of fresh or frozen (thawed) spinach near the end, once the rice is tender but before you add the cheese. It wilts quickly and adds color and nutrients without changing the flavor too much.
- Corn: Stir in fresh, frozen, or drained canned corn when you add the diced tomatoes and broth. It adds a little sweetness that works well with the bell peppers and tomato sauce.
- Different cheese: Mozzarella melts into a milder, stretchier topping, provolone adds a creamy flavor, and feta gives the skillet a salty finish.
- Add some spice: Add crushed red pepper (about ¼ teaspoon) for a little heat!
- Fresh herbs: Swap the parsley with fresh thyme, oregano, or cilantro to brighten the dish.
Serving Suggestions
This stuffed pepper skillet makes 6 hearty servings as a full meal. If you have a very large skillet or wide Dutch oven, you can increase the recipe, but make sure there’s still enough room for the rice to simmer evenly without overflowing. I like serving it with a simple side salad for something fresh and easy, or air fryer broccoli because it cooks while the skillet finishes simmering and the cheese melts. If I’ve got it, a dollop of sour cream or Greek yogurt on top adds the BEST creamy finish. I also can’t say no to some garlic bread or crusty bread for scooping up any extra sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The texture will thicken as it sits because the rice will soak up the tomatoey sauce, so I like to add a splash of broth or water before reheating to loosen it back up and keep the rice moist. Reheat gently on the stove over low heat or in the microwave, stirring occasionally until heated through.
This stuffed pepper skillet also freezes well for up to 1 month. Let it cool completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. The rice will be a little softer after freezing and reheating, but the flavor holds up well!
Try These Stuffed Pepper Recipes Next!
- Our Stuffed Bell Peppers are a classic comfort food dinner with tender peppers, hearty sausage and rice filling, and melty mozzarella on top!
- I’d make Chorizo Stuffed Bell Peppers when I want a southwest-inspired dinner with hearty rice, melty cheese, and plenty of smoky-spicy flavor.
- These Philly Cheesesteak Stuffed Peppers swap the hoagie roll for roasted green peppers while keeping the shaved beef, onions, mushrooms, and provolone.
More Cheesy Skillet Dinners
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
