Stuffed Peppers Skillet


  • 1 lb. extra lean ground beef

  • ½ cup uncooked rice

  • 1 (15 oz.) can petite diced tomatoes

  • 1 (8 oz.) can tomato sauce

  • 1 cup beef broth

  • 2 medium green and red bell peppers seeded and chopped

  • 1 small yellow onion chopped

  • 2 tbsp. packed brown sugar

  • 1 tsp. Italian seasoning

  • 1 tsp. salt

  • ½ tsp. ground black pepper

  • ½ tsp. minced garlic 1 clove

  • 1 cup shredded Italian cheese blend


In a large skillet over medium-high heat, break up the beef with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain the excess fat.

Add the rice to the cooked beef. Cook until the rice is golden brown (2-3 minutes), stirring occasionally.

Add the remaining ingredients, except for the cheese. Stir well. Bring to a rolling boil. Reduce the heat to medium low and cover the skillet.

Cook, stirring occasionally, until the liquid is absorbed and the rice is tender. It will take 20-25 minutes for white rice and 40-45 minutes for brown rice.

Top with cheese. Cover the skillet and let it rest for 5 minutes to melt the cheese.