Un-Stuffed Bell Pepper Skillet Supper Recipe

Stuffed Pepper Skillet

Un-Stuffed Bell Pepper Skillet Supper Recipe is a super easy recipe that the whole family will love! 

Course Main
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Melissa Jennings


  • 1 lb Johnsonville Italian Sausage
  • 1/2 cup yellow onion diced
  • 1 whole green bell pepper seeded and diced
  • 1 whole yellow bell pepper seeded and diced
  • 1 whole orange bell pepper seeded and diced
  • 1 whole red bell pepper seeded and diced
  • 2-4 cloves garlic minced (your choice)
  • 14.5 oz can petite diced tomatoes with juices
  • 8 oz can tomato sauce
  • 1 TBSP Worcestershire sauce
  • 1 tsp Italian seasoning
  • 2 cups broth of your choice
  • 1 cup white long grain rice uncooked
  • 2 cups shredded cheese mozzarella or Parmesan


  1. Brown ground Italian sausage in a skillet and cook 5–7 minutes, breaking into small pieces as it browns.
  2. Add onions, bell peppers and garlic in with sausage stir to combine and cover with lid.
  3. Once the peppers become tender and the onions are translucent, carefully drain grease from skillet. This takes approx 10 mins.
  4. Return to stove reducing heat to medium.
  5. (You can also use 2 cups prepared minute rice instead of using long grain rice) If you use minute rice then omit the broth as you won't need the extra liquid to cook the rice)
  6. Stir in diced tomatoes with juice, broth, tomato sauce, Worcestershire sauce and Italian seasoning.
  7. Bring to a boil then stir in uncooked long grain rice.
  8. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
  9. Remove skillet from heat, stir to fluff up the rice, sprinkle with shredded cheese and replace the lid.
  10. Remove the skillet from the heat but leave covered for about 10 minutes before serving.