One pan stuffed peppers skillet

Stuffed peppers are a delicious late summer and early fall dinner and this one pan recipe makes them easier and faster without losing out on any of the flavors.

One pan dinners are perfect for weeknight meals. As much as I love traditional stuffed bell peppers, I don't love how long they take to put together. They are a terrific way to use up garden peppers this time of year, but do take some time to make. 

This deconstructed version takes a lot of the leg work out of the meal, but still gives you all the stuffed pepper flavors in a one-pan dinner. Yes, one pan is all you need - no separate pot to cook the meat, separate pot to cook the rice, and then separate baking dish -- all one skillet! 

I used ground turkey in this version, but you can use the traditional ground beef, of course. This recipe uses tomatoes, too. You can use some chopped fresh tomatoes if you are trying to use those up as well. Or, you can use canned tomatoes and tomato sauce. 

I used green bell peppers here. You can use any color sweet bell peppers that you like or have on hand. I've used sweet red peppers and even some dark purple ones from our garden. Tip: You can use the same recipe, but instead of using bell peppers, add about 3 cups of finely shredded green cabbage for a stuffed cabbage roll version. 

Serve this meal with a side of your favorite bread (I like use use Italian bread or garlic bread) for a complete meal and to pick up all the extra sauce.

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Yield: 6 servings

Author: Amy (Savory Moments)

One Pan Stuffed Peppers Skillet

Stuffed peppers are a delicious late summer and early fall dinner and this one pan recipe makes them easier and faster without losing out on any of the flavors.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey (or ground beef)
• 1 small onion, chopped (about 1/2 cup)
• 2 medium-large green bell peppers, seeded and chopped
• salt and freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• 1 (8 oz.) can tomato sauce*
• 2 cups chopped tomatoes (or one 15-16 oz. can diced tomatoes, undrained)*
• 1/2 cup long grain white rice
• 1-1/4 cups grated mozzarella
• chopped fresh parsley, for garnish, optional

Instructions

1. In a 10-12 inch skillet, heat the olive oil over medium heat. Add the turkey and cook, breaking apart with a wooden spoon. Stir in the onion, peppers, some salt and pepper, and garlic powder. Continue to cook, stirring occasionally, until the turkey is cooked through and the vegetables are beginning to soften.
2. Stir in the Worcestershire sauce, tomato sauce, tomatoes, rice, and 1 cup of water. Let the mixture come to a boil and then reduce to a simmer. 
3. Cover and let cook about 20-25 minutes, until the rice is tender. Stir a few times during to ensure the liquid has not dried up and the rice isn't sticking. Add about 1/4 to 1/3 cup more water, if needed, and stir well. Taste and season for salt and pepper. Turn off heat.
4. Top with cheese and put the lid back on until the cheese has melted. Garnish with parsley, if desired. Serve hot.

Notes:

*Instead of using the tomato sauce and diced tomatoes, you can substitute one 24 oz. jar of marinara sauce. I've done both ways many times and both work.

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Check out these other weeknight family dinners:

Turkey Taco Crescent Pie 

Slow Cooker Honey Mustard Chicken 

Italian Sausage, Potato, & Pepper Sheet Pan Dinner 

Slow Cooker Chicken, Stuffing, & Green Beans Dinner