This Stuffed Pepper Skillet is a satisfying, one-pan weeknight meal. Made with ingredients like ground turkey or beef, rice, kidney beans and bell peppers, this healthy dinner has all the flavours of stuffed peppers, but with way less work!

This recipe was adapted from my popular Instant Pot Stuffed Pepper Soup – check it out!

stuffed pepper skillet on a white plate viewed from overhead

This recipe was originally published on January 28, 2020. Photos and recipe updated November 2024.

Okay, so technically this meal is more like an “unstuffed” pepper skillet. We’re putting together all the same ingredients, but instead of taking the time to stuff the peppers and bake them in the oven, we keep it simple and cook everything on the stove top. It’s made in just one skillet, instead of the 2-3 dishes you would need for stuffed peppers. Yay for shortcuts!

You’re going to love this stuffed pepper skillet because

it’s fast, coming together in about 30 minutes.
it’s an all-in-one balanced meal, full of lean protein and colourful vegetables.
the flavours are loved by all (kid approved!).
leftovers are ideal for meal prep!

Ingredients

Here’s an overview of what you need to make this stovetop stuffed pepper casserole. Find the complete recipe with measurements in the recipe card below.

Onion – for flavour
Bell peppers – any colour will work, but we tend to choose the sweeter varieties (red, yellow, orange)
Ground turkey – can sub beef or chicken
Garlic powder – to season the meat
Long-grain white rice – rinsed briefly to remove excess starch. Any variety should work, but I like to use jasmine.
Kidney beans – we love to add these for fibre and to make the dish more filling, but if you’re not a fan of beans, simply leave them out!
Diced tomatoes
Tomato paste – to enhance the tomato flavour
Chicken broth
Italian seasoning – an easy way to add lots of flavour
Red pepper flakes – optional, for some heat
Shredded mozzarella – for topping, but leave this out if you need the dish to be dairy free
Chopped fresh parsley – optional garnish

Ingredients needed to make Stuffed Pepper Skillet, on a wooden table viewed from overhead.

How to make it

Heat olive oil in a large skillet over medium heat. Add the onion and sauté until starting to soften, then add the bell pepper and sauté for another minute or so. Add the ground turkey, season it with salt and garlic powder, and cook until it’s no longer pink (at least 5 minutes). Break it up into smaller pieces as it cooks.

Stir in the rice, kidney beans, diced tomatoes, tomato paste, chicken broth and seasoning. Be sure the ingredients are well combined and evenly distributed.

A five-photo process collage showing the steps to make Stuffed Pepper Skillet.

Bring to a simmer, cover, then turn heat down to low. Cook for about 15 minutes, stirring occasionally to prevent the rice from sticking. Add more broth if you find it’s getting too dry for your taste. Once the rice is cooked to your liking, season with additional salt and freshly ground black pepper to taste, top with mozzarella and cover briefly to let it melt. Serve with chopped fresh parsley, if desired.

stuffed pepper skillet in a black skillet next to a white linen viewed from overhead

Tips for Success

Be sure you have a strong simmer. If you don’t have a good simmer, the rice won’t cook evenly and it will take much longer to cook (which will dry out the whole dish). You want it to really bubble before covering and turning the heat down to low.
Don’t walk away – stir occasionally. You need to stir every 4-5 minutes once it’s simmering to be sure the rice doesn’t stick to the skillet.
Add broth if needed. I usually end up adding a splash or two toward the end of cooking time, to be sure I don’t end up with any crispy rice.
Don’t skip rinsing the rice. This helps remove excess starch so the dish will have a more pleasing texture.

A plateful of Stuffed Pepper Skillet garnished with chopped fresh parsley, next to a white-and-green striped linen.

Can I make this vegan?

Yes! To make this skillet vegan, leave out the turkey and add another can of kidney beans (cannellini beans would also be great – why not both?). Use vegetable broth instead of chicken broth and skip the cheese topping.

More easy weeknight meals

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