Stuffed Pepper Bowl
Last updated on January 5th, 2026
Stuffed peppers are amazing but sometimes there is no time for that! This stuffed pepper bowl is one of my favorites because it’s a one-pot dish! Less dishes, less work, more time for you to get back to what you do best – live your life! It was so yummy and yep, toddler approved. Quick and easy for your busy weekday and you can even prep all the veggies ahead of time!
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Where did the idea for stuffed peppers come from?
The concept of stuffing vegetables dates all the way back to ancient Greece and Rome! Peppers are native to South and Central America and spread globally thanks to Portuguese and Spanish explorers! Stuffed peppers became popular in America in the late 19th century after recipes started appearing in cookbooks. These flavors have become a staple in American homes since then!
Did you know?
Before stuffed peppers came…stuffed eggplant, stuffed ONIONS, stuffed squash, and stuffed cabbage leaves! Pretty wild, right?
What ingredients do I need?
Ground Beef
Bell Peppers
White Rice
Garlic
Green Onions
Tomato Sauce
Beef Broth
Shredded Cheese
Worcestershire
Salt
Italian Seasoning
Black Pepper
Chili Powder
Onion Powder
Optional garnishes:
Parsley
How do I make it?
In a large skillet, brown ground beef on medium, breaking it up with a spatula. Once the beef is cooked, tip your pan and with a ladle, scoop some of that grease out while leaving some behind. Add in peppers and onion, cook for a few minutes, then add garlic and cook until fragrant.
Stir in tomato sauce, Worcestershire, seasonings, rice, and broth, then bring to a boil. Now turn heat to low, bring to a simmer, cover and cook several minutes more.
When the rice is tender, remove from heat and cover with cheddar cheese. Allow cheese to melt and serve Stuffed Pepper Bowl with fresh parsley if desired! Enjoy!
Wanna see some more of my STUFF?
Check out some more of my one-pot recipes!
Stuffed Pepper Bowl
Ingredients
- 1 lb ground beef
- 3 garlic cloves minced
- 2 bell peppers chopped
- 2 green onions sliced
- 2 cups instant white rice
- 2 – 8 oz cans tomato sauce
- 1 cup beef broth
- ½ cup shredded cheddar
- 1 tbsp Worcestershire
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp onion powder
Optional garnishes:
- parsley minced
Instructions
- In a large skillet, brown ground beef on medium, breaking it up with a spatula as it cooks. Cook until no longer pink, 5-7 minutes.
- Once the beef is cooked, tip your pan and with a ladle, scoop some of that grease out while leaving some behind.
- Add in peppers and onion, cook for 2 minutes more, stirring occasionally.
- Add garlic and cook for one minute, until fragrant.
- Stir in tomato sauce, Worcestershire, seasonings, rice, and broth, then bring to a boil. Now turn heat to low, bring to a simmer, cover and cook 10 minutes.
- When the rice is tender, remove from heat and cover with cheddar cheese.
- Allow cheese to melt and serve Stuffed Pepper Bowl with fresh parsley if desired!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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