Creamy, juicy, and packed with cozy, homey flavors, this Unstuffed Pepper Skillet is the kind of weeknight dinner that feels like a warm hug in a bowl. Imagine all the familiar comforts of stuffed peppers — savory beef, tender rice, bright bell peppers, and a rich tomato sauce — but without the fuss of hollowing and stuffing each pepper. Fun fact: many home cooks adopted the skillet version during busy weeknights when time (and patience) ran out but comfort food was still required.
This recipe shines because it’s simple, fast, and satisfying — perfect for families, picky eaters, and anyone who appreciates a one-pan meal. If you love speedy skillet dinners, you might also enjoy my 15-minute beefy noodle skillet for another quick, hearty option; check it out here: 15-minute beefy noodle skillet. Ready to swap stress for supper? Let’s get cooking.
What is Unstuffed Pepper Skillet?
What’s in a name? Why “unstuffed” pepper skillet — is it a tragedy or a relief? Think of it as stuffed peppers without the stuffing ceremony: the flavors are all there, just mixed together in one cheerful pan. Curious how it got its name? Maybe someone did the math and realized mixing is easier than filling, or maybe they were hungry and impatient — same difference. You get all the tastes of stuffed peppers without wrestling with bell pepper shells. After all, “the way to a man’s heart is through his stomach.” Ready to test that theory? Grab a pan and give this unfussy favorite a try.
Why You’ll Love This
- Big, comforting flavor: The marriage of browned beef, sweet bell peppers, and tangy tomato sauce creates a hearty, well-balanced dish that comforts and delights.
- Budget-friendly: Using pantry staples like instant rice, canned tomatoes, and a pound and a half of ground beef keeps the cost low while stretching servings to feed a family.
- Versatile toppings: Finish with shredded cheese, chopped parsley, or a dollop of sour cream for extra creaminess and bright flavor contrasts.
This skillet is similar in spirit to other one-pan family meals, like my cheese tortellini pepperoni pizza casserole — both are crowd-pleasing, easy to scale, and perfect for leftovers. Give it a try tonight and see why it becomes a regular in the weekly rotation.
How to Make
This Unstuffed Pepper Skillet is easy, comforting, and layered with satisfying textures. Preparation is minimal: sauté the vegetables, brown the meat, stir in seasonings and tomatoes, then simmer with instant rice until tender. The standout element is the way the tomato sauce and juices soak into the rice, creating a slightly saucy, richly flavored finish. Total time: about 10 minutes active prep and 15 minutes simmering — roughly 25 minutes from start to finish for a quick dinner that tastes like it simmered all day.
Ingredients
- 1 1/2 pounds ground beef, raw
- 2 cups instant white rice, uncooked
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) petite diced tomatoes, drained
- Beef broth, enough to cook the rice per package instructions (use quantity recommended on rice package)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (about 3 cloves or pre-minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Directions
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the diced green and red bell peppers and the diced yellow onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened but still bright.
- Add 1 1/2 pounds ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and crumbly, about 6–8 minutes. Stir in 1 tablespoon minced garlic and cook another 30–45 seconds until fragrant. If there is excess grease, carefully drain it from the skillet.
- Sprinkle in 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, and salt and black pepper to taste. Stir well to coat the meat and vegetables evenly.
- Mix in the drained 1 can (14.5 oz) petite diced tomatoes, 1 can (15 oz) tomato sauce, and 2 cups uncooked instant white rice. Add enough beef broth to match the liquid quantity recommended on your rice package (usually about 2 to 2.5 cups total liquid for instant rice — follow your rice package). Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the skillet mixture to a boil over medium-high heat. Reduce the heat to low, cover the skillet, and simmer until the rice is tender and the liquid is absorbed, about 10–15 minutes depending on your rice brand. Check after 10 minutes and give it a gentle stir if needed.
- Remove from heat and fluff the mixture with a fork. Taste and adjust seasoning. Serve hot in bowls, topped with shredded cheese or fresh herbs if desired.
What to Serve With
- A crisp green salad with a lemon vinaigrette to add brightness and acidity.
- Garlic bread or warm focaccia to mop up the saucy bits.
- Roasted broccoli or a simple sautéed green beans for a green vegetable side.
- For drinks, try a chilled iced tea, sparkling water with lime, or a light red wine if you’re pairing alcohol.
Top Tips for Perfecting
- Swap meats: Use ground turkey or chicken for a lighter version, but brown it well for depth of flavor.
- Rice options: Instant rice keeps this quick, but you can use quick-cooking brown rice if you increase liquid and simmering time per package instructions.
- Avoid mushy rice: Follow the rice package liquid ratio and avoid over-stirring while simmering.
- Boost flavor: Stir in a splash of Worcestershire sauce or a pinch of smoked paprika for extra savory depth.
- Cheese tip: Add shredded cheese at the end and let the skillet sit covered off heat for 2 minutes to melt it evenly.
Also, if you enjoy quick, cheesy skillet meals, you might like this twist on comfort food: cheese tortellini pepperoni pizza casserole.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This dish freezes well. Cool completely, then transfer to freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of beef broth or water to restore moisture, or microwave in 1-minute intervals, stirring between, until heated through. Avoid high heat to prevent drying out the rice.
FAQs
Can I use brown rice instead of instant white rice?
Yes. Use quick-cooking brown rice and follow its package liquid and cooking time — you’ll likely need more liquid and a longer simmer (20–30 minutes).
Is this recipe freezer-friendly?
Absolutely. Cool completely, freeze in airtight containers for up to 2 months, and thaw overnight before reheating.
Can I make this vegetarian?
Yes — substitute cooked lentils or a plant-based ground meat alternative and use vegetable broth in place of beef broth.
How can I make this spicier?
Add a diced jalapeño with the peppers, a pinch of red pepper flakes, or a dash of hot sauce to taste.
Do I have to drain the grease after browning the beef?
If there’s a lot of excess grease, drain it to avoid a greasy final dish. Leave a little to help carry flavor.
Conclusion
This Unstuffed Pepper Skillet is a weeknight champion: easy, hearty, family-friendly, and packed with the classic stuffed pepper flavors without the extra work. If you want to compare versions or find slightly different techniques and serving ideas, check out this helpful version from Unstuffed Pepper Skillet Recipe – Savory Nothings and another tasty take at Unstuffed Pepper Skillet – Cooking in the Midwest. Try it tonight, and don’t forget to share with friends or family — great meals bring people together.
Unstuffed Pepper Skillet
Equipment
- Large Skillet
Ingredients
Ingredients
- 1.5 pounds Ground beef, raw
- 2 cups Instant white rice, uncooked
- 1 each Green bell pepper, diced
- 1 each Red bell pepper, diced
- 0.5 each Yellow onion, diced
- 1 can (15 oz) Tomato sauce
- 1 can (14.5 oz) Petite diced tomatoes, drained
- 2 cups Beef broth Use quantity recommended on rice package
- 1 tablespoon Olive oil
- 1 tablespoon Minced garlic About 3 cloves or pre-minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- to taste Salt and black pepper
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the diced green and red bell peppers and the diced yellow onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened but still bright.
- Add 1 1/2 pounds ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and crumbly, about 6–8 minutes. Stir in 1 tablespoon minced garlic and cook another 30–45 seconds until fragrant. If there is excess grease, carefully drain it from the skillet.
- Sprinkle in 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, and salt and black pepper to taste. Stir well to coat the meat and vegetables evenly.
- Mix in the drained 1 can (14.5 oz) petite diced tomatoes, 1 can (15 oz) tomato sauce, and 2 cups uncooked instant white rice. Add enough beef broth to match the liquid quantity recommended on your rice package (usually about 2 to 2.5 cups total liquid for instant rice — follow your rice package). Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the skillet mixture to a boil over medium-high heat. Reduce the heat to low, cover the skillet, and simmer until the rice is tender and the liquid is absorbed, about 10–15 minutes depending on your rice brand. Check after 10 minutes and give it a gentle stir if needed.
- Remove from heat and fluff the mixture with a fork. Taste and adjust seasoning. Serve hot in bowls, topped with shredded cheese or fresh herbs if desired.