Quick and Easy One Pot Stuffed Peppers for Busy Weeknights

One Pot Stuffed Peppers are a game-changer for anyone juggling a busy lifestyle who still craves a hearty, home-cooked meal. This family-friendly recipe brings all the classic stuffed pepper flavors you love, but in a quicker, easier, one-pot format. Ready in just 30 minutes, it’s perfect for those hectic weeknights when time is tight but you still want maximum flavor.

Traditional stuffed peppers take forever—stuffing each pepper, baking them for nearly an hour—but this version skips all of that. Instead, you get tender peppers, savory ground beef, and perfectly cooked rice all simmered together in one pot. Trust me, once you try this shortcut, you’ll never go back to the old-school method!

Why This One Pot Stuffed Peppers Is a Game-Changer

• It saves time: This version is ready in just 30 minutes, compared to at least an hour for traditional stuffed peppers.
• One pot = fewer dishes: No need to pre-cook rice or use multiple mixing bowls.
• It’s beginner-friendly: No delicate pepper-stuffing required. Just toss everything in and let it cook.
• Perfect for meal prep: Leftovers reheat beautifully, making it a great make-ahead option.
• Versatile and forgiving: You can adjust ingredients to suit your taste or use up whatever you have in the fridge.

Equipment You’ll Need for This One Pot Stuffed Peppers

This recipe is as simple as it gets when it comes to equipment! Here’s what you’ll need:

• Large Dutch oven or deep pot: The foundation of this recipe, it distributes heat evenly and holds all your ingredients.
• Wooden spoon: Ideal for breaking up ground beef as it cooks.
• Lid: Essential for steaming the rice and melding all the flavors together.

If you don’t have a Dutch oven, don’t sweat it—any large, sturdy pot with a lid will do the trick. Bonus tip: If you’re looking to invest in kitchenware, a Dutch oven is a versatile, game-changing tool worth every penny!

Simple Ingredients for One Pot Stuffed Peppers

You don’t need a long grocery list to make this easy stuffed pepper dinner. Let’s break down the key players:

• Lean ground beef: I go with 90% lean, so you don’t end up with a greasy dish, but you’ll still get plenty of flavor.
• Green peppers: Chopped instead of stuffed, meaning less effort, and they cook faster. Feel free to mix up colors for variety.
• Italian diced tomatoes: The canned kind saves prep time and adds a seasoned base—look for “Italian-style” on the label.
• Instant rice: This cooks in minutes, soaking up all the delicious juices in the pot. No pre-cooking required!

Pro Tip: Keep canned tomatoes and instant rice in your pantry—they’re lifesavers in quick recipes like this one.

One Pot Stuffed Peppers Recipe Details

• Servings: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy

One Pot Stuffed Peppers Ingredients

• 1 pound lean ground beef (90% lean)
• 3 medium green peppers, chopped (about 3 cups)
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 cups water
• 1 can (6 ounces) tomato paste
• 2 tablespoons shredded Parmesan cheese
• 1/4 teaspoon pepper
• 1 cup uncooked instant rice
• Additional Parmesan cheese, optional

How to Make One Pot Stuffed Peppers

1. In a large Dutch oven, cook and crumble the ground beef with the green peppers and minced garlic over medium-high heat. Cook until the beef is browned and the peppers are tender, about 5-7 minutes. Drain any grease.
2. Add the Italian diced tomatoes (with their juices), water, tomato paste, Parmesan cheese, and pepper. Stir everything together and bring it to a boil.
3. Stir in the instant rice, then remove the pot from heat. Cover it with a lid and let it stand for 5 minutes to allow the rice to cook and absorb the flavors.
4. Remove the lid, give everything a good stir, and taste to adjust seasoning if needed. If desired, sprinkle additional Parmesan cheese on top before serving.

Jake’s Tips for the Best One Pot Stuffed Peppers

• Chop peppers evenly: This ensures they cook at the same rate as the beef.
• Don’t skip the lid: Covering the pot is key for tender rice and melding flavors quickly.
• Make it ahead: This dish reheats beautifully—store leftovers in an airtight container for up to three days.
• Reheat tip: Add a splash of water or broth when reheating to prevent the rice from drying out.
• Freeze for later: This freezes like a champ! Portion it out and freeze for up to 2 months.

Easy One Pot Stuffed Peppers Variations

• Use ground turkey: Swap out ground beef for a leaner option.
• Add spice: Stir in a pinch of red pepper flakes or diced jalapeños for a kick.
• Make it cheesy: Sprinkle shredded mozzarella or cheddar cheese on top before serving.
• Add beans: Toss in a can of black beans or kidney beans for extra protein and fiber.

One Pot Stuffed Peppers FAQs

Can I use regular rice instead of instant rice?

Yes, but you’ll need to cook it separately and adjust the cooking time. Instant rice is much quicker and ideal for this recipe!

What’s the best pot to use for this recipe?

A Dutch oven is ideal, but any heavy-bottomed pot with a lid works well. It helps distribute heat evenly for perfect results.

Can I freeze One Pot Stuffed Peppers?

Absolutely. Portion leftovers into airtight containers, let them cool completely, and freeze for up to 2 months. Reheat as needed!

How can I make this even healthier?

Try swapping in ground turkey and using brown instant rice for more fiber and leaner protein.

What if I don’t have canned diced tomatoes?

You can use fresh tomatoes (about 4 cups, diced) and add a teaspoon of Italian seasoning for that same herby flavor.

Ready to whip up this time-saving, flavor-packed dinner? Give this One Pot Stuffed Peppers a try and let me know in the comments how it turned out for you! Got any favorite variations or shortcuts? I’d love to hear about them!