If you love stuffed peppers but not the time it takes to prep, fill, and bake them—this recipe is about to be your new best friend. Meet the Unstuffed Pepper Skillet: all the savory, comforting flavors of a classic stuffed pepper but made easy in one pan, no fuss, no filling necessary.

We’re talking tender ground beef, colorful bell peppers, sweet onions, and perfectly cooked rice—all simmered in a rich, tomatoey sauce. It’s cozy, hearty, and oh-so family friendly. And the best part? It’s on the table in 30 minutes flat.

Why You’ll Love Unstuffed Pepper Skillet

This recipe isn’t just about the ingredients—it’s about creating moments. The kind where the smell of sautéed garlic and peppers fills the kitchen, and everyone comes in asking, “What smells so good?!”

• One skillet = minimal cleanup
• Faster than traditional stuffed peppers
• Great for picky eaters and busy weeknights
• Packed with protein, flavor, and fiber
• Perfect for leftovers and meal prep

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets:

• Dice peppers and onions evenly so they cook consistently.
• Brown the beef well for rich, caramelized flavor.
• Don’t skip the garlic—it brings everything together.
• Add broth gradually so the rice stays fluffy, not mushy.
• Let it sit covered for 5 minutes after cooking so everything absorbs fully.

Ingredients

1. 1½ pounds ground beef

2. 1 teaspoon Italian seasoning

3. 1 teaspoon onion powder

4. 1 teaspoon garlic powder

5. Salt and black pepper, to taste

6. 1 green bell pepper, diced

7. 1 red bell pepper, diced

8. ½ yellow onion, diced

9. 1 tablespoon olive oil

10. 1 tablespoon minced garlic

11. 14.5 oz can petite diced tomatoes, drained

12. 15 oz can tomato sauce

13. 2 cups instant white rice

14. Beef broth (salted), as needed for cooking rice (check rice package for amount)

Instructions

Let’s dive into the steps to create this flavorful masterpiece…

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.

2. Season the beef with Italian seasoning, garlic powder, onion powder, salt, and black pepper.

3. Add diced green and red bell peppers, onion, and minced garlic to the skillet. Sauté for about 4–5 minutes, until vegetables start to soften.

4. Stir in drained diced tomatoes and tomato sauce, mixing well to combine.

5. Add the uncooked instant rice and stir to coat everything evenly.

6. Pour in the beef broth according to your rice package directions (usually 2 cups for 2 cups of rice). Stir well.

7. Cover and reduce heat to low. Simmer for 5–7 minutes, or until rice is tender and the liquid is absorbed.

8. Remove from heat, let sit covered for 5 minutes, then fluff and serve!

Texture & Flavor Secrets

This dish is all about balance: the tender beef, the slightly crisp bell peppers, the cozy tomato sauce, and the perfectly fluffy rice. Each bite brings savory, sweet, and just a little tang from the tomato—a comforting harmony that warms you from the inside out.

How to Serve Unstuffed Pepper Skillet

This dish pairs wonderfully with:

• A dollop of sour cream or a sprinkle of shredded cheese on top
• A side of garlic bread or warm dinner rolls
• A simple cucumber salad or steamed broccoli
• A splash of hot sauce for spice lovers
• Leftovers wrapped in a tortilla for a fun twist

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

• Stuff into bell pepper halves and bake for an actual stuffed pepper feel
• Spoon into tortillas or lettuce wraps for an easy lunch
• Mix with eggs and bake into a breakfast casserole
• Serve over mashed potatoes or cauliflower mash
• Freeze in individual containers for quick grab-and-go lunches

Additional Tips

Here are some extra tips…

• Swap beef for ground turkey or chicken for a lighter version
• Use brown rice—just parboil it first if not instant
• Want it cheesier? Stir in some mozzarella or cheddar at the end
• Double it and freeze half—it reheats beautifully
• Make it spicy with diced jalapeños or crushed red pepper flakes

Make It a Showstopper (Presentation Ideas)

Want to wow your guests?

• Serve in mini cast iron skillets or ramekins for individual portions
• Garnish with chopped parsley or green onions for a pop of color
• Top with melted cheese and broil for 2 minutes until bubbly
• Add a drizzle of balsamic glaze for a gourmet twist
• Serve with toasted baguette slices and herb butter

FAQ’s

1. Can I use regular rice instead of instant?

Yes, but you’ll need to adjust the cook time and liquid. Parboil or precook it for best results.

2. Can I use ground turkey?

Absolutely—just season well and cook thoroughly.

3. Is this dish freezer-friendly?

Totally. Let it cool, portion it out, and freeze in airtight containers for up to 3 months.

4. What can I use instead of tomato sauce?

Crushed tomatoes or marinara work in a pinch!

5. Can I make this vegetarian?

Yes! Swap the beef for plant-based crumbles or extra beans.

6. How can I make it low-carb?

Replace rice with cauliflower rice and cook uncovered to reduce moisture.

7. Can I add beans?

Yes—black beans or kidney beans add great texture and protein.

8. Does it reheat well?

Very well! Just add a splash of broth or water when reheating to keep it moist.

9. What’s the best way to store leftovers?

Keep in a sealed container in the fridge for up to 4 days.

10. Can I add cheese on top?

Absolutely! Cheddar, mozzarella, or pepper jack all melt beautifully over this skillet dish.

Conclusion

This Unstuffed Pepper Skillet gives you all the classic flavor of stuffed peppers—without the stuffing and baking. It’s cozy, hearty, and perfect for busy nights when you still want a homemade meal that satisfies.

One skillet, a handful of simple ingredients, and boom—you’ve got a dinner that’s sure to earn a spot in your regular rotation. Trust me, this one’s a keeper.

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Watch How to Make Unstuffed Pepper Skillet