Stuffed Pepper Skillet Casserole with Ground Beef
A one-skillet ground beef and bell pepper casserole that delivers the comfort of stuffed peppers without the prep work. Seasoned ground beef, diced bell peppers, and instant rice simmer together in a savory tomato-vegetable broth infused with Rotel tomatoes for a subtle kick. Provolone cheese melts on top, binding everything into a cohesive, warming dish. The combination of fresh peppers, tender rice, and rich beef creates satisfying texture contrast, while V-8 juice adds umami depth beyond standard tomato sauce. Perfect for weeknight dinners when you want homestyle flavor without extensive assembly. This skillet version captures the essence of traditional stuffed peppers--sweet peppers, seasoned beef, tomato base--but cooks in 30 minutes total. Ideal for families seeking budget-friendly, one-dish meals that feel more involved than they are. The Rotel provides gentle heat; adjust seasoning to preference.
Ingredients
- 1 ½ pounds lean ground beef
- 1 teaspoon seasoned salt
- 1 cup onion, chopped
- 3 bell peppers, seeded and diced
- 10 ounces Rotel tomatoesdiced tomatoes with green chiles1:1produce
similar heat level and tomato base
- 8 ounces tomato sauce
- 1 ½ cups V-8 tomato-vegetable juice
- 1 ½ cups white instant rice, uncookedlong-grain white rice1:1grain
increases cooking time to 25-30 minutes; may need extra liquid
- 8 ounces Provolone cheese, slices
Instructions
- 1
Brown ground beef with onion and seasoned salt in a large skillet.
- 2
Drain excess grease from the skillet.
- 3
Add Rotel tomatoes, tomato sauce, V-8 juice, bell peppers, and rice; stir to combine.
- 4
Cover and simmer, stirring occasionally and adding more V-8 if needed, until rice is tender.
- 5
Top with cheese slices, cover, and remove from heat.
- 6
Let stand until cheese melts.
Tips
Stir rice occasionally during cooking to prevent sticking and ensure even hydration. If mixture dries out before rice is tender, add V-8 juice in quarter-cup increments rather than all at once.
Provolone melts smoothly and adds mild, slightly tangy flavor. For faster melting, tear slices into smaller pieces before topping. Cover immediately after adding cheese to trap residual heat.
Brown beef thoroughly before adding liquids to develop flavor depth. Don't skip draining grease--excess fat prevents proper rice texture and makes the dish heavy.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop over medium heat, stirring occasionally and adding a splash of broth if dry.
Assemble skillet through the rice step (do not simmer). Cover and refrigerate up to 4 hours. When ready to cook, simmer from cold for 25-30 minutes, checking for doneness earlier. Top with cheese as directed.
Spoon directly from skillet onto plates. Pairs with a side salad, steamed green beans, or crusty bread to soak up sauce.
Common Mistakes
Skip draining beef grease to avoid greasy, heavy casserole that won't cook properly and tastes oily.
Don't stir rice during cooking to avoid lumps and uneven texture; occasional stirring distributes liquid evenly.
Omit the standing time to avoid serving with unmelted cheese; residual heat with a cover melts it perfectly without heating the stovetop further.
Substitutions
Dairy-Free Swaps
General Alternatives
similar heat level and tomato base
increases cooking time to 25-30 minutes; may need extra liquid
FAQ
Can I make this ahead and freeze it?
Yes. Cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, adding extra broth as needed. Cheese may separate slightly upon reheating; stir gently to recombine.
What if I don't have V-8 juice?
Substitute with beef or vegetable broth, tomato juice, or additional tomato sauce thinned with water. You'll lose some vegetable flavor and color depth, but the dish will still cook properly. Use the same 1.5-cup quantity.
Can I use long-grain rice instead of instant?
Yes, but increase simmering time to 25-30 minutes and monitor liquid level closely. Long-grain absorbs more slowly; add extra V-8 or broth in quarter-cup increments if rice appears dry before becoming tender.