Wesson Recipes

Stuffed Pepper Skillet

Product Locator

Cooking Time

30 minutes

Prep Time

20 minutes

Serving Size

4

If your family loves classic stuffed peppers, this easy Stuffed Pepper Skillet is about to earn a spot in your weeknight dinner rotation. Combining seasoned chicken, charred peppers, rice, black beans, and melty cheese in one pan, it delivers all the comforting flavors of the original with less prep and easier cleanup. It’s a hearty, satisfying meal that’s perfect for busy evenings and guaranteed to please both kids and adults.

Made with Wesson Corn Oil, the chicken and peppers cook up flavorful and delicious, creating a savory base for this crowd-pleasing dinner. Everything comes together in a single skillet before being topped with melted cheese and fresh garnishes for a meal that’s as simple as it is satisfying. Best of all, leftovers reheat beautifully, making this recipe a smart choice for meal prep and easy lunches the next day. Pack a portion for work or enjoy it at home for a flavorful second meal that’s just as good as the first.

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CONTAINS:

Ingredients

Stuffed Pepper Skillet

Chicken thighs, boneless & skinless 4 cut in half.

Red onion 1 , large dice.

Chili powder 2 tbsp.

Kosher salt 1 tsp.

Wesson Corn Oil 6 tbsp, divided.

Bell peppers, assorted colors 5 cut into 1/2" strips.

Rice, cooked 1 cup.

Black beans 19 oz can.

Monterey Jack cheese 1 cup, shredded.

To serve

Salsa 1/4 cup.

Sour cream 1/4 cup.

Green onions 3 tbsp.

Method

Stuffed Pepper Skillet

In a bowl, combine chicken, red onion, chili powder, salt, and ¼ cup of Wesson Corn Oil. Toss to coat.

Heat a large (about 14-inch) cast iron or oven proof skillet over medium-high heat. Add remaining 2 tablespoons of oil, followed by the peppers. Cook until lightly charred and just softened. Remove from pan and set aside.

Add marinated chicken and onions to the skillet. Cook, stirring often, for 7–10 minutes or until chicken is fully cooked through.
Transfer chicken mixture to a large bowl. Add cooked rice and black beans and stir to combine.

Assembly Method

Return cooked peppers to the skillet, spreading evenly across the bottom. Top with the chicken and rice mixture. Sprinkle shredded cheese over the surface.

Transfer skillet to a preheated 400°F oven and bake for about 20 minutes, or until cheese is melted and the dish is heated through.

Remove from oven and finish with dollops of salsa and sour cream. Sprinkle with sliced green onions before serving.