About this recipe
Cheesy Beef & Bell Pepper Skillet Bake is your answer to crazy weeknights when you want stuffed peppers but definitely don't have the energy to actually stuff them.[cite: 1] This simple one-pan dinner delivers all that classic comfort food flavor with a fraction of the effort. It works so perfectly because the rice cooks right in the seasoned beef and tomato broth, soaking up tons of savory, meaty flavor. Plus, it takes about 45 minutes from start to finish—and you only have one single skillet to wash at the end.[cite: 1]
Ingredients
Skillet bake
- 1 lb ground beef
- 1 tbsp olive oil (if needed)
- 1 small yellow onion (diced)
- 2 large bell peppers (diced, any color)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups beef broth
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Optional finish
- 2 tbsp fresh parsley (chopped)
- 1/4 tsp red pepper flakes (optional)
Equipment
oven-safe skillet
knife
cutting board
spatula
measuring cups
Instructions
Brown the beef
Preheat the oven to 375°F (190°C).[cite: 1] In a large oven-safe skillet, cook the ground beef over medium-high heat until deeply browned and fully cooked through.[cite: 1] Make sure to break it up into small pieces with your spatula as it cooks. Drain off any excess grease if the pan looks too oily.[cite: 1]
Cook the vegetables
Toss the diced yellow onion and bell peppers straight into the skillet with the beef.[cite: 1] Let them cook for 4 to 5 minutes until they start to soften up.[cite: 1] Stir in your minced garlic, Italian seasoning, paprika, kosher salt, and black pepper, cooking for just one more minute until the garlic smells amazing.[cite: 1]
Add rice and sauce
Pour in the uncooked white rice, beef broth, tomato sauce, and tomato paste.[cite: 1] Give everything a really good stir to make sure the tomato paste dissolves completely. Bring the whole skillet up to a gentle simmer before moving it to the oven.[cite: 1]
Bake covered
Cover the skillet tightly with a lid or a layer of aluminum foil. Bake it for 20 to 25 minutes.[cite: 1] You're looking for the rice to be perfectly tender and most of the liquid to be absorbed. If the rice is still a bit crunchy, just add a splash of broth and bake it a few minutes longer.[cite: 1]
Add cheese
Pull the skillet out of the oven and carefully remove the cover (watch out for the steam). Sprinkle the shredded cheddar and mozzarella in an even layer over the top.[cite: 1] Pop it back into the oven uncovered for 5 to 8 minutes until the cheese is beautifully melted and bubbling around the edges.[cite: 1]
Rest and serve
Let the skillet bake rest for about 5 minutes before scooping into it.[cite: 1] This quick rest helps the rice set up so it isn't completely falling apart on your plate. Garnish with some fresh chopped parsley or a pinch of red pepper flakes if you want a little kick.[cite: 1]
Tips
- Use a cast iron or oven-safe sauté pan so you can cook on the stove and bake in the oven using just one dish.[cite: 1]
- Keep the skillet tightly covered while baking so the rice cooks evenly without drying out.[cite: 1]
- If the rice is still firm when you check it, just add a splash of broth, cover it back up, and bake for a few more minutes.[cite: 1]
Substitutions
- You can swap the ground beef for ground turkey or chicken if you want a lighter version—just make sure it reaches 165°F (74°C) for food safety.[cite: 1]
- Want to use cooked rice? Skip the baking step, stir in about 3 cups of cooked rice, and reduce the broth to just 1/2 cup before warming it through.[cite: 1]
- Feel free to toss in extra veggies like frozen corn, diced zucchini, or fresh spinach when you cook the peppers.[cite: 1]
Storage
**Refrigerator**
Store leftovers in an airtight container in the fridge for up to 4 days.[cite: 1]
**Reheating**
Reheat portions gently in the microwave or on the stovetop until hot. You might need to add a small splash of broth or water to keep the rice from drying out.[cite: 1]
**Freezer**
Freeze sturdy, completely cooled portions in freezer-safe containers for up to 2 months.[cite: 1] Let them thaw in the fridge overnight before reheating.
Nutrition
- Serving Size
- 1 serving
- Calories
- 505
- Protein
- 30g
- Carbohydrates
- 38g
- Fat
- 26g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 790mg
FAQ
Can I make Cheesy Beef & Bell Pepper Skillet Bake ahead?[cite: 1]
Absolutely! You can cook the whole thing, let it cool, and keep it covered in the fridge. Just reheat it gently until hot and maybe add a fresh handful of cheese right at the end.[cite: 1]
Can I use cooked rice instead of uncooked rice?[cite: 1]
You sure can. Use about 3 cups of pre-cooked rice and cut the beef broth down significantly so the bake doesn't turn out watery.[cite: 1]
What cheese works best?[cite: 1]
Sharp cheddar gives you that bold flavor, while mozzarella brings the perfect gooey melt.[cite: 1] A pre-shredded Mexican blend is a totally fine shortcut here too!
Recipe Card
Cheesy Beef & Bell Pepper Skillet Bake[cite: 1]
A hearty skillet bake with ground beef, bell peppers, tomato sauce, rice, and melted cheese.[cite: 1]
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Skillet bake
- 1 lb ground beef
- 1 tbsp olive oil (if needed)
- 1 small yellow onion (diced)
- 2 large bell peppers (diced, any color)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups beef broth
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Optional finish
- 2 tbsp fresh parsley (chopped)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Brown the beef: Preheat the oven to 375°F (190°C).[cite: 1] In a large oven-safe skillet, cook the ground beef over medium-high heat until deeply browned and fully cooked through.[cite: 1] Make sure to break it up into small pieces with your spatula as it cooks. Drain off any excess grease if the pan looks too oily.[cite: 1]
- Cook the vegetables: Toss the diced yellow onion and bell peppers straight into the skillet with the beef.[cite: 1] Let them cook for 4 to 5 minutes until they start to soften up.[cite: 1] Stir in your minced garlic, Italian seasoning, paprika, kosher salt, and black pepper, cooking for just one more minute until the garlic smells amazing.[cite: 1]
- Add rice and sauce: Pour in the uncooked white rice, beef broth, tomato sauce, and tomato paste.[cite: 1] Give everything a really good stir to make sure the tomato paste dissolves completely. Bring the whole skillet up to a gentle simmer before moving it to the oven.[cite: 1]
- Bake covered: Cover the skillet tightly with a lid or a layer of aluminum foil. Bake it for 20 to 25 minutes.[cite: 1] You're looking for the rice to be perfectly tender and most of the liquid to be absorbed. If the rice is still a bit crunchy, just add a splash of broth and bake it a few minutes longer.[cite: 1]
- Add cheese: Pull the skillet out of the oven and carefully remove the cover (watch out for the steam). Sprinkle the shredded cheddar and mozzarella in an even layer over the top.[cite: 1] Pop it back into the oven uncovered for 5 to 8 minutes until the cheese is beautifully melted and bubbling around the edges.[cite: 1]
- Rest and serve: Let the skillet bake rest for about 5 minutes before scooping into it.[cite: 1] This quick rest helps the rice set up so it isn't completely falling apart on your plate. Garnish with some fresh chopped parsley or a pinch of red pepper flakes if you want a little kick.[cite: 1]
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