finished stuffed pepper skillet — Makes: *4 Servings*
Per Serving: *30g Protein | 270 Cal*

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Growing up Armenian under the same roof as your grandparents has it’s perks. For me, the greatest perk beside the extra love I recieved from them was my grandmothers home cooking— we ate homecooked meals EVERY night. Out of all her dishes, and I mean, there were many many delicious ones, my aboslute favorite was her Stuffed Peppers, or what we call “Dolma.” This dish was usually cooked alongside stuffed grape leaves (sarma) and stuffed zucchini and cabbage, but the stuffed peppers were the most delicious. There was something about the sweetness of the bell peppers that went so well with all the spices, meat, rice and fresh parsley.

So in honor of my grandmother, I decided to make my own “lazy” and macro-friendly spin on this hearty and delicious cultural dish that suprisingly tastes pretty damn close to the original. If you’ve been on your healthy eating journey for a while (or if you just like to mix up the flavors and meals you eat regularly), and the same old chicken and veggies are starting to wear thin, you have to give this recipe a try! It’s the perfect dinner for when you’re craving cozy comfort food, but still want to make sure your meal is quick-to-make and packed with protein! Oh, and did I mention it’s all made in one pan?! Even better.

Why You’ll Love This Easy Stuffed Pepper Skillet Recipe

Made with Just One Pan: One-pan dinners are perfect for busy weeknights and beginner home cooks who may not have a well-stocked kitchen full of cookware and tools.
Full of Protein: Each serving of this skillet meal contains about 30g of protein to help you feel full for longer and help your muscles recover after a workout.
Made with Affordable Ingredients: If you don’t regularly cook with things like sumac or dried mint, you’ll need to buy those spices, but other than that, the most expensive part of the recipe is the ground beef. We love an affordable recipe that makes a super delicious meal!
Easy to Make Swaps if Needed: Want to use other ground meat instead of beef? No problem! Have quinoa you’d like to use in place of rice? It’ll be delicious! Make the recipe fit your tastes and pantry basics.

close-up of the finished stuffed pepper skillet

Ingredients

1 large yellow onion, diced
1 tablespoon minced garlic
1 lb lean ground beef (96/4 lean)
1 teaspoon cumin
1 tablespoon sumac (or substitute with lemon juice)
¼ cup tomato paste
1 (15 oz) can diced tomatoes
1 cup beef bone broth or beef stock (or your favorite broth)
½ cup white rice
14 oz bag of bell peppers (or 3 cups diced fresh bell peppers)
½ cup chopped fresh parsley
1 teaspoon dried mint
Salt and pepper to taste

Instructions

Cook the aromatics: Heat about 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the diced onion and minced garlic and cook for about 3-5 minutes, until the garlic is fragrant and the onion is translucent.
Add the ground beef: Add the ground beef to the skillet with the onions and garlic, season with salt and black pepper, and cook until the beef is browned and cooked through.
Season the mixture: Add the cumin, sumac (or lemon juice), tomato paste, and diced tomatoes to the beef mixture. Stir well to combine. Add the broth and stir again. Simmer the mixture to blend the flavors.
Stir in the rice: Add the uncooked rice to the skillet and make sure it’s covered with liquid. Bring the liquid to a boil, then lower the heat, cover the skillet and let it simmer for about 10-15 minutes, or until the rice is cooked through and has absorbed most of the liquid.
Add peppers and herbs: Add the bell peppers, parsley, and dried mint. Stir, then cover again and cook for about 3-5 minutes, until the peppers are crisp-tender.
Taste, adjust seasonings, and serve: Once everything is cooked through, give it a taste, adjust the seasonings if needed, and serve. Enjoy!

Nutritional Info (Per Serving - Makes 4 Servings)

Calories: 270
Protein: 30g
Carbs: 30g
Fat: 4g

Swaps & Substitutions

Try a different grain: Instead of white rice, consider using brown rice, quinoa, bulgur, wheatberries, or even cauliflower rice for a veggie-packed twist.
Add more veggies: Craving a boost of veggies or fiber? Zucchini, spinach, mushrooms, carrots, eggplant, and more would all be great additions to this nutritious and delicious meal.
Make it creamy: Add a dollop of Greek yogurt on top for a creamy, protein-packed garnish. Dairy-free? Leave it off or opt for a plant-based yogurt instead.

FAQs

Definitely! This skillet dish will hold up well in the fridge for up to 4 days. Store it in an airtight container and then, when ready to eat, reheat gently on the stove or in the microwave. Add a splash of broth or even just water if it needs a bit of moisture.
This stuffed pepper skillet can be served as a complete meal all on its own, but if you’d like to add more to it, try serving it with a simple green salad or crisped pita to round out the meal.
Make the recipe as written. Then, let it cool completely before transferring it to an airtight, freezer-safe container (or several, if you’d like to store in individual portions). Place in the freezer and freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and then gently reheat it on the stove or in the microwave until warmed through.
Yes, of course! Try making this recipe with ground turkey, ground chicken, plant-based crumbles, lentils, or tofu if you don’t want to use beef.
If you don’t have any sumac on hand, try using lemon juice instead. It’ll brighten up the dish and add a bit of tang.
If you’re following a low-carb diet (or cooking for someone with dietary restrictions), you can easily make this dish lower in carbs by switching out the white rice for cauliflower rice or quinoa. Make sure to adjust the cooking time to account for the ingredient swap.
Absolutely! Instead of using ground beef, try using lentils, tofu crumbles, or other plant-based crumbles, and use vegetable broth or stock instead of beef broth or stock.
Rather than using white rice, try making this dish with brown rice, quinoa, bulgur, wheatberries, farro, couscous, cauliflower rice, or whatever else you love. Make sure to adjust the cooking time accordingly!
Let any leftovers cool before storing them. Then, package everything in an airtight container and store in the fridge for up to 4 days. When you’re ready to eat, gently reheat your leftovers on the stove or in the microwave. If your leftovers need a little more liquid, add a little broth or even water to add moisture.

This stuffed pepper skillet is full of so many comforting flavors, without the work of stuffing individual bell peppers. It’s a twist on a classic, and a healthy, hassle-free weeknight dinner that your whole family will love.

Watch the Tutorial

Unstuffed Pepper Skillet