Easy Stovetop Stuffed Peppers

Alright friends, let’s talk stuffed peppers. But not just any stuffed peppers, oh no, these are the mighty Easy Stovetop Stuffed Peppers. They’re the no-fuss, can’t-mess-it-up kind of recipe, perfect for when you want something awesome with minimal effort. They’ve got this mouthwatering mix of rice, meat, and spices, all cozied up in colorful bell peppers. Trust me, give this a try and your tastebuds will dance.

So here’s the scoop on how my little family goes absolutely bananas over this. My husband says he can smell them cooking from down the street, and somehow everyone miraculously gathers in the kitchen. Seriously, these peppers are like family glue. It all began one busy weekday when I had to whip up something fast and realized I only had peppers, some meat, and a vague memory of my grandma making something similar. Now, it’s this regular affair where we laugh about trying to guess what I might toss in next.

Why You’ll Love This Easy Stovetop Stuffed Peppers

Okay, here’s why you’re gonna fall in love. First, they’re super forgiving. Mess them up? Who cares, they still taste fab. You can play around with the ingredients — I do it all the time. Also, they’re quick, which is key when your stomach has been rumbling since noon. Oh, and did I mention you can make these in one pan? Less cleaning, more living.

How to Make It

Alright, here’s how to do it, like you’re right here with me in my kitchen. You start by cutting the tops off those bell beauties and scooping out the seeds—it’s messy, but hey, it’s part of the fun. Meanwhile, you’ve got some onions sizzling in a pan, and if one or two get a bit too toasty, that’s character, my friend. Toss your ground meat in there—get that baby browning. Season it all generously, and add in some tomatoes, and cooked rice. Stir it all up like you’re a cauldron-wielding wizard. Now, pack this glorious mix into your peppers — don’t be shy. Cover and let steam until they soften up to your liking, grabbing spoonfuls to taste-test along the way because, hey, chef’s privilege.

Ingredient Notes

– Bell Peppers: The star of the show. Red, yellow, green, whatever you’ve got rolling around in the crisper. If they look like they’ve seen better days, even better — rescued food besties.
– Ground Meat: Beef is classic, but turkey or chicken totally work. I once used crumbled tofu by accident. Not the same, but if that’s your bag, go for it.
– Rice: Grab pre-cooked because ain’t nobody got time to cook that from scratch on a Thursday night. You can microwave those instant bags, and no one will ever know.

Recipe Steps

1. Chop the tops off the bell peppers and remove seeds.
2. Sauté onions in a pan until aromatic.
3. Add ground meat; cook until browned.
4. Stir in tomatoes and pre-cooked rice.
5. Stuff mixture into peppers.
6. Cover and steam until peppers are softened.

What to Serve It With

Making a little salad on the side with whatever greens you’ve got is always a winner. Or, if you’re like me, crushed tortilla chips right on top add a killer crunch.

Tips & Mistakes

– Charring the onions adds a nice roasted depth.
– Oopsed the seasoning? Just throw extra cheese on top. Melted goodness saves the day.

Storage Tips

So leftovers — these babies store like champs in a container in your fridge. Reheat in a pan or microwave, or just shove it in cold for breakfast. Cold stuffed peppers have this magical way of tasting like, dare I say, savory pudding? No shame here, I promise.

Variations and Substitutions

Ran out of rice? Quinoa works. Or don’t have meat? Layer in some canned beans instead. I’ve even swapped soy sauce for tamari when we were out. It’s all good, there’s no stuffed pepper police.

Frequently Asked Questions

Easy Stovetop Stuffed Peppers

This quick and flavorful stovetop stuffed peppers recipe is perfect for a healthy weeknight dinner that comes together in under an hour.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 large bell peppers
• ▢ 1 lb ground beef lean
• ▢ 1 cup cooked rice white or brown
• ▢ 1 cup tomato sauce
• ▢ 0.5 cup onion finely chopped
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 0.5 cup shredded mozzarella cheese optional

Instructions

Preparation Steps

• Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
• In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess fat.
• Add chopped onion, garlic powder, Italian seasoning, salt, and pepper to the beef. Cook until onions soften, about 5 minutes.
• Stir in cooked rice and tomato sauce. Simmer for 3-5 minutes, stirring occasionally.
• Fill each bell pepper with the beef and rice mixture. Place stuffed peppers upright in the skillet.
• Cover the skillet with a lid and cook over low heat for 20-25 minutes until peppers are tender.
• Sprinkle shredded mozzarella cheese on top of each pepper, cover, and cook for another 2-3 minutes until cheese melts.
• Remove from heat and let cool slightly before serving. Enjoy warm!

Notes

This stovetop recipe is great for customizing with ground turkey or adding your favorite vegetables to the filling.