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Updated: March 8, 2022/ First Posted: March 8, 2022Amy Palanjian 17 Comments

With the classic flavors of classic Stuffed Peppers, but much less work, this skillet version cooks up in just 20 minutes for a healthy family dinner option. And it has the added kid-friendly benefit of being served deconstructed to let the kids clearly see what’s in their bowls!

Easy Stuffed Peppers

I love the flavors of classic stuffed peppers, but the whole having to cook the filling and then bake it inside the peppers always seems like far too much work when I’m making dinner for my family on a weeknight.

This skillet version uses similar ingredients so you wind up with the same flavor experience but serves them up in a deconstructed style for maximum flavor in a short amount of cooking time.

And this way also makes it easy for the kids to see what’s in the dinner, which can be helpful if they’re naturally skeptical of casserole-type foods like classic stuffed peppers.

The majority of the cooking time is also totally hands-off, which makes this recipe a nice thing to get going when you get home at the end of the day.

And it’s so versatile, so you can change the type of meat or the kind of rice as you like.

Ingredients You Need

To make this skillet dinner you need:

• Bell peppers: I usually slice up fresh ones, but you can use frozen if you prefer.
• Ground beef: You could use ground turkey if you prefer.
• Crushed tomatoes: Use plain ones or those with basil and Italian spices for more flavor.
• Onion powder
• Garlic powder
• Oregano
• Salt
• Rice: Any kind of rice you like works here, whether white or brown, short or long grain.
• Shredded cheese: I use mozzarella, but you can use what you have or enjoy most.

Ingredient Swaps

Trade in lean ground turkey for beef.

Use fire-roasted diced tomatoes or even marinara sauce.

Sub in Italian seasoning for the mix of spices.

Use quinoa or pasta instead of the rice.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe. Scroll down to the bottom of this post for the full information.

1. Dice the peppers.
2. Warm a large skillet over medium heat. Add the beef, breaking up with a wooden spoon, the peppers, and spices. 
3. Add the tomatoes. Cover and cook.
4. Remove lid, stir, and cook for an additional 5 minutes. Serve over rice topped with cheese, if desired.

TIP: I make the rice ahead of time or use precooked rice from the store.

What kind of rice do you like to use?

I typically use jasmine rice or short grain brown rice since I like the flavor and it’s readily accessible at my grocery stores. But it’s easy to vary this based on what your family prefers.

Try it with another kind of rice or maybe quinoa or couscous. You could even serve the filling over pasta! And, if you prefer, you could use ground turkey or even ground bulk Italian sausage.

Can I make this ahead of time?

Totally! I often make the rice and cook the filling and then store them in the fridge until dinnertime. You can also make each component up to 3 days ahead and simply reheat when you’re ready to serve.

Kid-Friendly Stuffed Peppers

More and more, I find that making something “kid-friendly” is all about our perspectives. This is deconstructed, so the kids can clearly see what’s in their meal. And with multiple components, they can decide not to eat one of them and still eat their fill of the rest. It’s all good!

How to Store

Store any leftovers in the fridge for up to 5 days. Warm to serve. You can also prep the peppers ahead of time by dicing and storing in an airtight container in the fridge for up to 3 days. The rice can also be cooked up to 5 days ahead and stored in the fridge.

Best Tips for Success

• Cut the peppers to be similar in size so they cook evenly.
• Cook with the lid on, as directed, to trap in steam and cook everything more quickly.
• Serve over your family’s favorite rice. Or use a different grain or pasta.
• Let everyone top with cheese if desired.
• Adults may like this with crushed red pepper on top.
• You may also like Pan-Seared Chicken, Quinoa Patties, Pasta with Broccoli, and Mac and Cheese with Peas.

I’d love to hear your feedback on this recipe so please leave a rating or comment below!

This post was first published April 2018.

Filder Under:1 Year Old, Baby Food, Dairy-Free, Dinner, Egg-Free, Gluten-Free, Nut-Free, Recipes