Unstuffed peppers are perfect when you’re craving stuffed peppers but want something quicker and more convenient. With fewer steps and no stuffing required, this recipe comes together easily in one skillet or pot. It’s flavorful, budget-friendly, and customizable, making it a hit with both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or ground turkey
Bell peppers (any color)
Onion
Garlic
Cooked white or brown rice
Diced tomatoes
Tomato sauce
Olive oil
Salt
Black pepper
Italian seasoning
Paprika (optional)
Shredded cheese (optional for topping)
Fresh parsley (for garnish)
Directions
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened.
Add the ground beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink.
Stir in the minced garlic and chopped bell peppers. Cook for about 5 minutes until the peppers begin to soften.
Add the diced tomatoes (with juices), tomato sauce, salt, pepper, Italian seasoning, and paprika if using. Stir to combine.
Reduce the heat and simmer for 10–15 minutes to allow the flavors to meld and the peppers to cook through.
Stir in the cooked rice until everything is well mixed and heated through.
Optional: Top with shredded cheese and cover until melted.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 10 minutes, with a cook time of approximately 25 minutes, making the total time around 35 minutes from start to finish.
Variations
Low-Carb Version: Swap the rice for cauliflower rice for a lighter, keto-friendly option.
Spicy Twist: Add crushed red pepper flakes or use hot Italian sausage instead of ground beef.
Vegetarian Option: Skip the meat and add black beans or lentils for protein.
Cheesy Bake: Transfer to a baking dish, top with cheese, and broil until bubbly and golden.
Tex-Mex Style: Use taco seasoning, add corn and black beans, and top with cheddar cheese and cilantro.
Storage/Reheating
Unstuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave individual portions for 1–2 minutes until hot.
For freezing, let the dish cool completely and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.
FAQs
Can I use uncooked rice?
It’s best to use cooked rice. Uncooked rice requires more liquid and a longer cook time, which may affect the consistency of the dish.
Can I use ground chicken instead of beef?
Yes, ground chicken or turkey both work well and offer a leaner alternative to beef.
Are unstuffed peppers healthy?
Yes, they’re a great source of protein, fiber, and vitamins, especially when using lean meat and adding extra vegetables.
Can I make this dish ahead of time?
Absolutely. Prepare the dish, cool it, and refrigerate. Reheat when ready to serve.
What type of rice works best?
White rice, brown rice, or even jasmine or basmati rice all work well. Use what you have on hand.
Can I use quinoa instead of rice?
Yes, quinoa is a nutritious alternative that holds up well in this dish.
How do I make it dairy-free?
Simply omit the cheese topping or use a plant-based cheese substitute.
Can I make this in the slow cooker?
Yes. Brown the meat and onions first, then transfer everything to a slow cooker and cook on low for 4–6 hours.
Is this recipe gluten-free?
Yes, as long as all ingredients used (especially canned products and seasonings) are certified gluten-free.
What can I serve with unstuffed peppers?
A simple green salad, crusty bread, or roasted vegetables make excellent sides for this dish.
Conclusion
Unstuffed peppers are the perfect solution when you want all the taste of classic stuffed peppers without the fuss. Quick, satisfying, and easily adaptable to suit your dietary needs, this dish is a go-to weeknight favorite that delivers big flavor with minimal effort. Try it once, and it’ll earn a regular spot in your dinner rotation.
Unstuffed peppers are a quick and easy version of the classic stuffed pepper dish. This one-pan meal combines ground meat, bell peppers, rice, tomatoes, and spices for a hearty, flavorful dinner perfect for busy weeknights.
Ingredients
1 lb ground beef or ground turkey
3 bell peppers (any color), chopped
1 medium onion, chopped
2–3 garlic cloves, minced
2 cups cooked white or brown rice
1 can (14.5 oz) diced tomatoes, with juices
1 can (8 oz) tomato sauce
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika (optional)
1 cup shredded cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 3–4 minutes.
Add the ground beef or turkey. Cook, breaking it apart, until browned and no longer pink, about 5–7 minutes.
Stir in garlic and chopped bell peppers. Cook for another 5 minutes until the peppers begin to soften.
Add diced tomatoes with juices, tomato sauce, salt, pepper, Italian seasoning, and paprika if using. Stir to combine.
Reduce heat to low and simmer for 10–15 minutes to let the flavors meld and the peppers fully cook.
Stir in cooked rice and mix until everything is well combined and heated through.
Optional: Sprinkle shredded cheese on top, cover, and let it melt for a few minutes.
Garnish with chopped fresh parsley and serve hot.
Notes
Use cauliflower rice for a low-carb version.Swap in ground chicken or sausage for a different protein profile.Make it vegetarian by using lentils or black beans instead of meat.This dish freezes well for easy meal prep.
