This recipe takes all the flavor of stuffed peppers and simplifies it into a one-pan wonder. No need to parboil peppers or bake anything—everything cooks together on the stovetop in under 30 minutes. It’s a wholesome, filling, and family-friendly dish that’s also great for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or ground turkey olive oil onion, chopped garlic, minced bell peppers (any color), chopped uncooked white rice diced tomatoes (canned) tomato sauce beef or chicken broth Italian seasoning paprika salt black pepper shredded cheese (optional, for topping) fresh parsley, for garnish (optional)
Directions
In a large skillet, heat olive oil over medium heat.
Add chopped onion and garlic. Sauté for 2–3 minutes until softened.
Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in the chopped bell peppers and cook for another 4–5 minutes.
Add uncooked rice, diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
Stir to combine and bring to a simmer.
Cover and reduce heat to low. Simmer for 18–22 minutes, or until rice is tender and the liquid is mostly absorbed.
Uncover, stir, and top with shredded cheese if using. Cover again for 2–3 minutes to melt the cheese.
Garnish with fresh parsley and serve hot.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes
Variations
Use ground turkey or chicken for a leaner version.
Add black beans or corn for extra texture and flavor.
Use brown rice (adjust liquid and simmer time accordingly).
Make it spicy by adding crushed red pepper flakes or diced jalapeños.
Turn it into a soup by adding more broth and adjusting seasonings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm on the stovetop over medium heat, adding a splash of broth or water if the mixture has thickened. This dish also freezes well. Let it cool completely, then freeze in containers for up to 3 months. Thaw in the fridge overnight and reheat as needed.
FAQs
Can I use pre-cooked rice?
Yes, but reduce the broth by about half and shorten the simmer time to 10–12 minutes, just long enough to heat everything through.
Can I make this dish vegetarian?
Absolutely. Use a plant-based meat substitute or add extra beans, like black beans or lentils, instead of meat.
What kind of bell peppers work best?
Any color will work—green peppers are slightly more bitter, while red, orange, and yellow are sweeter.
Is it necessary to use tomato sauce and diced tomatoes?
Both add flavor and texture. You can substitute with crushed tomatoes if that’s what you have on hand.
Can I use brown rice?
Yes, but it requires a longer cooking time and more liquid. Check package instructions and adjust accordingly.
How do I prevent the rice from sticking?
Keep the skillet covered while simmering and stir occasionally to prevent sticking. Make sure there’s enough liquid.
Can I bake this in the oven?
Yes, after browning the meat and combining ingredients, transfer to a baking dish, cover, and bake at 375°F for 35–40 minutes.
Is this dish gluten-free?
Yes, as long as your broth and other ingredients are certified gluten-free.
Can I add cheese inside the mixture?
Of course. Stir in shredded cheese at the end or mix some into the filling before simmering for a creamier texture.
How do I know when the rice is done?
Taste a small amount—rice should be tender with no crunch. If it’s undercooked, add a little more broth and continue to simmer covered.
Conclusion
Unstuffed Peppers are a quick, hearty, and flavorful way to enjoy all the elements of classic stuffed peppers without the extra prep. Made in one pan with simple ingredients, it’s a satisfying dish that’s perfect for busy nights, meal prep, or feeding a hungry family. Once you try it, it’s sure to become a regular in your dinner rotation
Unstuffed Peppers are a delicious and easy twist on classic stuffed peppers, made by cooking all the traditional ingredients—ground meat, bell peppers, rice, tomatoes, and spices—together in one skillet for a quick and hearty meal.
Ingredients
1 lb ground beef or ground turkey
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 bell peppers (any color), chopped
3/4 cup uncooked white rice
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups beef or chicken broth
1 tsp Italian seasoning
1/2 tsp paprika
Salt, to taste
Black pepper, to taste
1 cup shredded cheese (optional, for topping)
Fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium heat.
Add chopped onion and garlic. Sauté for 2–3 minutes until softened.
Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in the chopped bell peppers and cook for another 4–5 minutes.
Add uncooked rice, diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
Stir to combine and bring to a simmer.
Cover and reduce heat to low. Simmer for 18–22 minutes, or until rice is tender and the liquid is mostly absorbed.
Uncover, stir, and top with shredded cheese if using. Cover again for 2–3 minutes to melt the cheese.
Garnish with fresh parsley and serve hot.
Notes
Use ground turkey or chicken for a lighter version.Add black beans or corn for added texture.Substitute brown rice, increasing the broth and cooking time.To make it spicy, add red pepper flakes or diced jalapeños.Turn into a soup by adding extra broth.
