Stuffed Pepper Skillet Casserole

Closeup of ground beef . tomatoes, peppers, and rice casserole in an iron skillet with a wooden spoon.

Stuffed Pepper Skillet Casserole

This easy stuffed pepper casserole is made right on top of the stove in a big skillet. That means you get ALL the tangy tomato flavor and beefy goodness without having to preheat the oven. One pot means easy cleanup, too! And it's done in 30 minutes.

Course Main Dish - Ground Beef, Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 318kcal

Author Marye Audet-White

Equipment

Iron Skillet with cover

Ingredients

1.5 pounds lean ground beef
1 teaspoon seasoned salt more to taste
1 cup onion chopped
3 bell peppers seeded and diced
10 ounces Rotel tomatoes
8 ounces tomato sauce
1 ½ cups V-8 tomato-vegetable juice
1 ½ cups white instant rice uncooked (Minute rice)
8 ounces Provolone cheese slices are easiest

Instructions

In a large skillet, brown ground beef with onion and seasoned salt.
Drain any excess grease.
Add in Rotel tomatoes, tomato sauce, V-8, bell peppers, and rice.
Cover and simmer until rice is cooked, about 20 minutes or so, stirring occasionally and adding more V-8 if necessary.
Top with cheese, cover, and remove from heat.
Let stand 5 minutes or until cheese is melted.
Serve.

Notes

Storage:

Refrigerate for up to four days. Reheat big portions in the skillet over medium heat, or simply pop it in the microwave. Freeze for up to 3 months.

Tips:

- Conventional rice and brown rice won't work in this quick, easy recipe. Always use instant rice (like Minute Rice brand or similar).

- Pop the skillet under the broiler for a few minutes if you want the cheese to get bubbly and a little golden. Totally optional, but delicious!

Nutrition