Garlic Shrimp Pasta in One Pan
25 min • 420 cal
American • Dinner
One Pan Stuffed Peppers
40 minMedium4 servings
🧮Serving Size Calculator
4
servings
360
calories
24g
protein
28g
carbs
18g
fat
Ingredients
- 4 large bell peppers (mix of colors)
- 1 lb ground beef (or ground turkey)
- 1 cup cooked rice (white or brown)
- 1 can (14 oz) diced tomatoes, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp olive oil
- Fresh parsley for garnish
- Sour cream for serving
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Bring a large pot of salted water to boil. Cut tops off bell peppers and remove seeds. Blanch peppers in boiling water for 3 minutes. Drain and set aside.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat.
- 4
Add ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
- 5
Add onion and garlic. Cook for 3 minutes until onion is softened.
- 6
Stir in tomato paste, Italian seasoning, smoked paprika, garlic powder, cumin, salt, and pepper. Cook for 1 minute.
- 7
Add half the diced tomatoes and the cooked rice. Stir everything together. Simmer for 3 minutes until mixture is heated through and slightly thickened.
- 8
Stuff each pepper generously with the meat-rice mixture. Place peppers upright in the same skillet.
- 9
Pour remaining diced tomatoes and beef broth around the peppers in the pan.
- 10
Cover with foil and bake for 20 minutes until peppers are tender.
- 11
Uncover, sprinkle cheese over the tops of each pepper, and bake another 8-10 minutes until cheese is melted and bubbly.
- 12
Let cool for 5 minutes. Garnish with fresh parsley and serve with sour cream on the side.
Pro Tips
💡
Choose bell peppers that stand upright on their own - they'll fill and bake more evenly.
💡
Blanch peppers in boiling water for 3 minutes before stuffing to ensure they're tender inside.
💡
Simmer the filling before stuffing - this ensures even cooking and better flavor distribution.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make One Pan Stuffed Peppers?
This one-pan recipe takes approximately 40 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of One Pan Stuffed Peppers?
This recipe is rated as Medium difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
