Skillet Stuffed Peppers
A hearty skillet dish featuring stuffed green peppers filled with seasoned beef, rice, and vegetables, perfect for family dinners and comforting flavors.
Ingredients
- 1/2 cup cooked rice ⓘ
- 3/4 pound ground beef ⓘ
- 1/4 cup minced fresh onions ⓘ
- 3 tablespoons A.1. steak sauce ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 12 oz can whole kernel corn, drained ⓘ
- 6 large green peppers ⓘ
- 6 medium carrots, peeled and cut ⓘ
- 3 tablespoons butter or margarine ⓘ
- 1/2 cup water ⓘ
- 8 oz can tomato sauce ⓘ
Instructions
- While rice is cooking, in a medium skillet, brown the ground beef until crumbly; drain excess fat.
- Add minced onions to the skillet; cook until the onions are soft.
- Remove from heat.
- Mix in A.1. steak sauce, salt, pepper, tomato sauce, drained corn, and cooked rice.
- Cut the tops off the green peppers, remove seeds and membranes, and discard.
- Fill each pepper with the meat and rice mixture.
- In a 10-inch skillet, place the stuffed peppers and peeled carrots.
- Add butter and water to the skillet.
- Cover and simmer for 30 to 40 minutes, or until the carrots are tender.
Tips & Substitutions
For added flavor, consider substituting the ground beef with turkey or a plant-based protein for a lighter option. If you don't have A.1. steak sauce, Worcestershire sauce can be a good alternative. To save time, use pre-cooked rice or even quinoa. Adding some chopped bell peppers to the filling can enhance the flavor and texture.
Serving Suggestions
Serve the skillet stuffed peppers with a side salad or crusty bread for a complete meal. They pair beautifully with a side of roasted vegetables or a light coleslaw. For a heartier option, consider serving with mashed potatoes or rice. These stuffed peppers also make for a great picnic dish or lunch option.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish, add a splash of water, cover, and heat on medium until warmed through. Alternatively, reheat in the oven at 350°F for 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Stuffed Peppers contains roughly 686 calories, with 25g protein, 55g carbohydrates, and 41g fat. It is an excellent source of vitamin C (54% of the Daily Value), protein (51% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1927mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Just assemble them, cover, and refrigerate. When ready to cook, simply follow the instructions, adding a few extra minutes to the cooking time if they are cold from the fridge.
What can I use instead of green peppers?
If you prefer a sweeter taste, you can substitute green peppers with red, yellow, or orange bell peppers. Zucchini or eggplant can also be hollowed out and used as a creative alternative for a unique twist on this dish.
Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well. To freeze, assemble and cook them partially, then allow them to cool completely. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).