This One Pan Stuffed Pepper Skillet recipe is perfect for busy weeknights. It’s a hearty, comforting meal that includes a variety of fresh vegetables and plant-based protein. Plus, you get to customize it with your favorite cheeseโdairy or vegan!
Disclosure: This post has been sponsored by Beyond Meat. All opinions are my own; I never feature a brand that I donโt love! See my disclosure policy for more details.
Table of Contents
Why you’ll love it
This skillet is like a deconstructed version of stuffed peppers… yum! Plus, who doesn’t love a quick, tasty dinner that only dirties one pan? Here are a few reasons why this one pan recipe will become a new favorite in your home:
- Quick and Easy: With a total time of under 1 hour and only needing one pan, this dish is about as effortless as it gets for a wholesome dinner.
- Flavorful and Nutritious: Combining bell peppers, tomatoes, and savory spices, you get a meal that’s bursting with flavor and vitamins.
- Customizable: Whether you’re a cheese lover or prefer it dairy-free, this skillet can adapt to your taste and dietary needs.
Is Beyond Beef healthy?
Letโs talk about the star of this recipe! Beyond Meat just launched Beyond IV, the fourth generation of their Beyond Burger and Beyond Beef, where theyโve swapped coconut and canola oils for avocado oil, providing heart-healthy monounsaturated fats. This new version also reduced the sodium by 20% and brought down the saturated fat by 60%, bringing it to just 2 grams of saturated fat per serving. Finally, theyโve boosted the protein to 21 grams per serving derived from nutrient-dense sources like peas, brown rice, red lentils and faba beans.
You can find Beyond IV in the meat section of your local grocery store! Just look for the new gold label โ you canโt miss it.
Ingredients you’ll need
Here are the main ingredients you’ll need for this recipe, along with a few tips:
- Bell Peppers: Choose any color pepper you have on hand or can find at your store. I sometimes even do a mixture of 1 red bell pepper and 1 yellow bell pepper.
- Beyond Beef: This plant-based meat alternative is perfect for adding protein. It’s juicy, delicious, and nutritious. Dietitian approved!
- Tomatoes: These add moisture and flavor to the skillet. Opt for no-salt-added varieties to control the sodium.
- Cheese: Whether you choose cheddar, mozzarella, or a vegan option, cheese adds a creamy texture and rich flavor.
How to make this stuffed pepper skillet
Follow these simple steps to create your skillet:
- Sautรฉ Vegetables: Cook the onion and garlic in olive oil until translucent, then add the bell peppers.
- Brown the Meat: Add the Beyond Beef and break it up as it cooks.
- Combine and Cook: Stir in the rest of the ingredients then simmer until the rice is tender.
- Melt Cheese: Sprinkle your chosen cheese over the cooked mixture, cover to melt, and then garnish with fresh herbs.
Recipe tips and tricks
- Serving Tips: Serve with a side salad or some crusty bread to soak up the delicious sauce.
- Troubleshooting Tips: If the rice isnโt fully cooked by the time the liquid is absorbed, add a little more broth or water and continue to cook until tender. Be sure to follow the cooking time on the back of your rice.
- Scaling Tips: This recipe easily doubles to feed a crowd. In this case, just use a large pot instead of a saute pan.
Customize it your way
Like all of my recipes, this Stuffed Pepper Skillet is completely customizable. Choose the type of bell peppers and cheese you want to use
Can I make these deconstructed stuffed peppers ahead of time?
Absolutely! Prepare the skillet up to the point of adding cheese, then cool and refrigerate. Reheat in the skillet, add cheese, and serve.
How do I store leftovers?
This dish is perfect to enjoy as meal prep leftovers. Store leftovers in an airtight container for up to 5 days in the fridge or in the freezer for up to 3 months. It reheats well in the microwave.
Need more help with recipes for your busy schedule?
In myย coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime.ย Click here to learn moreย about this virtual program led by a dietitian.
One Pan Stuffed Pepper Skillet
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Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, diced (about 3/4 cup)
- 1 tablespoon garlic, minced
- 1 pound Beyond Beef plant-based ground
- 2 medium bell peppers of your choice (yellow, red, orange, or green) – chopped into 1/2 inch pieces (about 2 heaping cups)
- 1 – 14.5 ounce can no salt added diced tomatoes
- 1 – 8 ounce can no salt added tomato sauce
- 1 cup uncooked long grain white rice
- 2 cups low sodium vegetable broth or water
- 2 teaspoons Italian seasoning
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 cup shredded cheese of your choice (Feel free to choose a vegan option if youโd like. We love using cheddar cheese but you could also use pepper jack, monterey jack, gouda, mozzarella cheese, italian five cheese blend, or mexican blend.)
- 1/2 cup fresh parsley or cilantro, roughly chopped
Instructions
- Heat the olive oil in a medium pot or large saute pan (with tight fitting lid) over medium heat. Add the diced onion and sautรฉ until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Beyond Beef to the skillet. Break it up with a spatula and cook until itโs browned, stirring occasionally for about 6-8 minutes.
- Stir in the diced bell peppers, diced tomatoes (undrained), tomato sauce, rice, vegetable broth or water, Italian seasoning, smoked paprika, and red pepper flakes. Stir gently to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to medium low to bring it to a simmer. Cover the pot or pan with a lid and let it cook for about 20 minutes, or according to the rice package instructions.
- Remove from the heat, then give it a good stir. Sprinkle cheese on top of the cooked mixture, cover with a lid again, and let the cheese melt for 3-5 minutes.
- Garnish with chopped parsley or cilantro before serving.
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