Unstuffed Peppers deliver everything people love about traditional stuffed peppers without the extra prep or bake time. This recipe turns a classic favorite into a one-pan dinner that fits busy schedules while keeping bold, familiar flavors. Tender bell peppers, savory ground beef, and fluffy rice cook together in a rich tomato base, then finish with melted mozzarella for a comforting, weeknight-ready meal. If you want a reliable dinner that feels homemade without the hassle, this Unstuffed Peppers recipe belongs in your regular rotation.
Unstuffed Peppers became a staple in my kitchen when I wanted the flavor of stuffed peppers without turning on the oven or dealing with careful filling and baking. This skillet version came together after one hectic evening when dinner needed to happen fast, and it quickly earned a permanent place on the menu. By cooking everything in one pan, Unstuffed Peppers keep the textures balanced and the flavors bold. The rice absorbs the seasoned tomato broth, the peppers stay tender, and the beef adds hearty depth. These Unstuffed Peppers prove that comfort food can still be practical, satisfying, and easy to cook at home.
Ingredients
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1 tablespoon olive oil
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1 pound ground beef
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½ cup diced onion
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1 tablespoon minced garlic
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3 cups diced red bell pepper (orange or yellow work well)
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2 cups low-sodium beef broth
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15 ounces tomato sauce
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1 cup dry white rice
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½ teaspoon dried basil
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½ teaspoon dried oregano
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½ teaspoon dried parsley
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¼ teaspoon black pepper
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1 cup shredded mozzarella cheese
Unstuffed Peppers
- Total Time: 45 minutes
- Yield: {{yield}}
Description
Easy Unstuffed Peppers cooked in one skillet with ground beef, rice, peppers, and melted mozzarella.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 3 cups diced bell peppers
- 2 cups low sodium beef broth
- 15 ounces tomato sauce
- 1 cup dry white rice
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Add onion and garlic and cook until fragrant.
- Stir in bell peppers, beef broth, tomato sauce, rice, and seasonings.
- Cover and bring to a boil, then reduce heat and cook until rice is tender.
- Top with mozzarella, cover, and cook until cheese melts.
Notes
- Drain excess grease from the skillet before adding liquids.
- Warm the beef broth before adding to reduce cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: {{category}}
- Method: {{method}}
- Cuisine: {{cuisine}}
Nutrition
- Serving Size: {{serving_size}}
- Calories: {{calories}}
- Sugar: {{sugar}}
- Sodium: {{sodium}}
- Fat: {{fat}}
- Saturated Fat: {{saturated_fat}}
- Unsaturated Fat: {{unsaturated_fat}}
- Trans Fat: {{trans_fat}}
- Carbohydrates: {{carbohydrates}}
- Fiber: {{fiber}}
- Protein: {{protein}}
- Cholesterol: {{cholesterol}}
Step-by-Step Instructions
Preparing the Ingredients
Before cooking, dice the onion and bell peppers evenly so they cook at the same rate, and measure out all spices and liquids to keep the process smooth. Shredding the mozzarella ahead of time helps it melt quickly at the end. This simple prep step keeps the cooking process steady and prevents overcooking while you gather ingredients.
Cooking Instructions
Heat olive oil in a large sauté pan over medium-high heat, then brown the ground beef while breaking it apart until fully cooked. Add the onion and garlic, cooking until fragrant, then stir in peppers, broth, tomato sauce, rice, and seasonings. Bring to a boil, reduce heat, and cook covered until the rice absorbs the liquid and becomes tender. Finish by topping with mozzarella, covering the pan, and letting the cheese melt gently.
Tips for Perfect Results
Common Mistakes to Avoid
Skipping the step of draining excess grease can leave the dish heavy, so always remove extra fat before adding liquids. Stirring too little can cause rice to stick, while stirring too often can break down the grains. Keeping the heat moderate helps the rice cook evenly without scorching the bottom.
Pro Tips for Better Flavor
Warming the beef broth before adding it speeds up cooking and keeps the temperature consistent. Using a mix of red, orange, or yellow peppers adds visual appeal and mild sweetness. For extra richness, let the finished dish rest for a few minutes before serving so flavors settle.
Serving and Storage
How to Serve
Serve Unstuffed Peppers hot directly from the skillet for a casual family-style dinner. A simple green salad or steamed vegetables balance the hearty flavors. This dish also works well with crusty bread to scoop up the tomato-rich sauce.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep the rice moist. The flavors deepen overnight, making leftovers just as enjoyable.
Conclusion
Unstuffed Peppers offer the comfort of a classic recipe with the ease of a one-pan meal. With simple ingredients, bold flavor, and minimal cleanup, this dish fits perfectly into busy weeknights while still feeling special. Once you try it, this skillet dinner will likely become a repeat favorite.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, Unstuffed Peppers reheat well and keep their texture when stored properly. Preparing it ahead makes weeknight dinners faster without sacrificing flavor or quality.
Can I use a different protein instead of beef?
Ground turkey or chicken work well as substitutes and still pair nicely with the rice and peppers. Adjust seasoning slightly to maintain depth of flavor.
What type of rice works best for this recipe?
Long-grain white rice cooks evenly and absorbs liquid well. Avoid instant rice, as it can become mushy during the simmering process.
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