Stuffed Pepper Skillet

5 from 3 votes

This Stuffed Pepper Skillet is an easy one-pan dinner with savory sausage, sweet bell peppers, tender rice, and a from-scratch tomatoey sauce!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Total Cost: $12.20 recipe / $2.03 serving

Servings: servings (1.5 cups each)

Calories: 514kcal

Author: Jennie Alley

Equipment

Large Skillet with Lid

Ingredients

1 lb. ground Italian sausage $4.29*
1 medium onion diced, (1 cup, 200g) $0.66
3 bell peppers diced, (150g each) $3.74**
3 garlic cloves minced, $0.36
1 cup long grain rice uncooked, (185g) $0.20
1 tsp Italian seasoning $0.05
½ tsp smoked paprika $0.06
2 cups beef broth $0.24***
14.5 oz. can diced tomatoes with juices, $0.96
8 oz. can tomato sauce or passata, $0.48
1 cup Colby Jack cheese shredded, $0.99
1 Tbsp fresh parsley chopped for garnish, $0.17

Instructions

Gather and prep all ingredients.
In a large deep skillet or sauté pan with a lid, cook Italian sausage over medium heat until browned, 5-6 minutes, breaking it apart as it cooks. Drain excess fat if needed.
Add onion, bell peppers, and garlic. Cook for 4-5 minutes until softened.
Stir in rice, Italian seasoning, and smoked paprika. Cook for 1 minute to lightly toast the rice.
Add beef broth, diced tomatoes with juice, and tomato sauce. Scrape the bottom of the pan to release any browned bits.
Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, until rice is tender and liquid is mostly absorbed
Remove from heat, sprinkle cheese on top, cover for 2-3 minutes to melt.
Garnish with parsley and serve hot.

See how we calculate recipe costs here.

Notes

*I use sweet Italian sausage, but mild or hot works just as well, depending on whether you want a little spice in your meal or not. If you swap in ground beef, pork, chicken, or turkey, increase the Italian seasoning to 2 tsp and season with salt and pepper to taste.

**For variety, I use one green, red, and yellow bell pepper. Using ALL green bell peppers will save you some money!

***We use Better Than Bouillon to make our broth because it's flavorful, easy to keep on hand, and one pot lasts for ages! I've based the price for beef broth on this.

Nutrition

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