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If you love classic stuffed peppers but don’t have the time (or patience!) to hollow out and stuff each one, this Unstuffed Pepper Skillet is for you. This recipe has everything you crave about stuffed peppers, but in a much easier format. The same comforting flavors as traditional stuffed bell peppers with ground beef, rice, tomatoes, bell peppers, and melty cheese, but all cooked together in one skillet for an easy, hearty weeknight dinner in about 40 minutes.
Table of Contents
- Unstuffed Peppers Recipe
- Why This Easy Unstuffed Pepper Skillet Works
- Ingredients for Unstuffed Bell Pepper Skillet
- Tips and Variations for This Easy Skillet Dinner
- How to Make Unstuffed Pepper Skillet (One-Pan Dinner)
- Serving Suggestions for Deconstructed Stuffed Peppers
- Storage, Make-Ahead, and Reheating Tips
- Unstuffed Peppers FAQ
- More One-Pan Dinner Recipes
- Unstuffed Pepper Skillet Recipe
Unstuffed Peppers Recipe
There’s just something comforting about the flavors of stuffed peppers, and this skillet version makes it so easy to enjoy them any night of the week.
By cooking the rice, beef, peppers, tomatoes, and seasonings together in one pan, you get a delicious family dinner without all the extra steps.
Sometimes called a stuffed pepper casserole or a deconstructed stuffed peppers recipe, this dish is sure to become a new weeknight favorite.
Why This Easy Unstuffed Pepper Skillet Works
Quick One-pan dinner – everything cooks in one skillet, so cleanup is minimal, and dinner is ready in about 40 minutes.
Comfort food flavors – tomatoey, cheesy, saucy, and hearty, just like traditional stuffed peppers.
Family-friendly – serves 6, and is mild enough for kids, but you can add spice if you like.
Flexible – swap the beef for ground turkey, try different cheeses, or sneak in extra veggies.
If you like easy Skillet dinners, try my Easy Beef Enchilada Skillet.
What Is an Unstuffed Pepper Skillet? (Deconstructed Stuffed Peppers)
This dish is basically a deconstructed stuffed peppers recipe. Instead of taking the time to hollow out peppers, fill, and bake them, you chop up the bell peppers and cook everything together in one skillet.
The result is a meaty, cheesy meal with all the flavors of classic stuffed peppers, but made in one-pan.
Ingredients for Unstuffed Bell Pepper Skillet
Exact amounts can be found in the recipe card below.
Here’s what is in this deconstructed bell peppers recipe:
- Olive Oil
- Yellow Onion
- Lean Ground Beef
- Salt, Black Pepper, Garlic Powder, Italian Seasoning, Paprika (regular or smoked)
- Worcestershire Sauce
- Tomato Paste
- Red Bell Pepper, Green Bell Pepper (or any other color bell pepper)
- Diced Tomatoes (with juice)
- Long Grain White Rice
- Low Sodium Beef Broth
- Fresh Parsley
- Cheddar Cheese (or Pepper Jack)
- Mozzarella Cheese
Tips and Variations for This Easy Skillet Dinner
- Add some spice: Use red pepper flakes and/or Pepper Jack cheese.
- Quick shortcut: Stir in cooked rice instead of uncooked – reduce broth to ½ cup and simmer 7-10 minutes.
- Make it lighter: Use ground turkey or ground chicken with reduced-fat cheese.
- Veggie boost: Try adding mushrooms, zucchini, or corn for extra nutrition.
How to Make Unstuffed Pepper Skillet (One-Pan Dinner)
This skillet dinner comes together in about 40 minutes, most of which is hands-off while the rice simmers.
Cook the Onion and Ground Beef
- Heat olive oil in a large deep skillet, add onion, and cook until softened.
- Add ground beef and cook until browned, draining excess grease.
Add Seasonings
Stir in salt, pepper, garlic powder, Italian seasoning, paprika, and Worcestershire sauce.
Add Tomato Base and Rice
- Mix in the diced tomatoes and tomato paste.
- Stir in the uncooked rice.
Add Bell Peppers and Beef Broth
- Add the chopped red and green bell peppers.
- Pour in beef broth, stir, and bring to a simmer.
Simmer Until Rice Is Tender
- Cover the skillet with a tight fitting lid and cook on low for 16–20 minutes, or until rice is tender (stirring once halfway).
Finish with Cheese and Parsley
- Turn off the heat, fluff the rice, stir in parsley and half the cheese, then sprinkle the rest on top. Cover until melted and serve.
Serving Suggestions for Deconstructed Stuffed Peppers
This meaty, cheesy bell pepper skillet is hearty on its own, but it also pairs well with:
- Garlic bread or crusty dinner rolls
- A fresh green salad with vinaigrette
- Roasted or steamed broccoli
- A light fruit salad for balance
Storage, Make-Ahead, and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of broth or water, or microwave single servings.
- Meal prep: This dish is great for lunches — portion into containers and reheat throughout the week.
Unstuffed Peppers FAQ
Yes, but it takes longer (40–45 minutes). Add more broth if needed.
Absolutely! Reduce broth to ½ cup and simmer just 7-10 minutes (or until peppers are tender) before adding the cheese.
Yes, though I would wait to add the cheese until you have reheated it. It keeps well for a few days and reheats beautifully.
Yes, cool completely and freeze in airtight containers up to 2 months.
Yes! This recipe is naturally gluten free when made with rice, beef, peppers, tomatoes, and cheese. Just be sure to check labels on ingredients like Worcestershire sauce, beef broth, and tomato paste, since some brands may contain gluten.
More One-Pan Dinner Recipes
Easy Beef Enchilada Skillet
Egg Roll in a Bowl
Ground Beef Cabbage Skillet
Ham and Broccoli Rice Casserole
Spinach Mushroom Orzo
If you make this delicious, easy unstuffed peppers recipe, let me know! Just leave a comment below with a star rating. I’d love to know how you liked it!
Unstuffed Pepper Skillet
Ingredients
- 2 Tablespoons Olive Oil
- 1 Yellow Onion, diced
- 1 pound Lean Ground Beef
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Garlic Powder
- 1 Tablespoon Italian Seasoning
- 1 teaspoon Paprika (or Smoked Paprika)
- 2 Tablespoons Worcestershire Sauce
- 14.5 ounce can Diced Tomatoes, with juice
- 2 Tablespoons Tomato Paste
- 1 cup Long Grain White Rice
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 2 ¾ cups Low Sodium Beef Broth
To Finish
- 2 Tablespoons Chopped Fresh Parsley
- 1 ½ cups Shredded Cheddar Cheese (or Pepper Jack)
- ½ cup Shredded Mozzarella Cheese
Instructions
- Heat the oil in a deep 12-inch skillet over medium-high heat. When the oil is hot, Add the onion. Cook the onion, stirring occasionally, until it starts to soften.
- Add the ground beef and cook, breaking up the meat, until cooked through. Drain any excess grease.
- Lower the heat to medium and add the salt, pepper, garlic powder, Italian seasoning, and paprika. Stir well.
- Add the Worcestershire sauce, diced tomatoes, and tomato paste. Stir well to incorporate the tomato paste.
- Stir in the rice.
- Add the chopped bell peppers and mix in.
- Pour in the beef broth and stir. Raise heat to medium-high and bring the mixture to a simmer, then turn the heat to low and cover the skillet. Cook for about 16-20 minutes, or until the rice is tender. Stir once halfway through, quickly replacing the lid.
Finish
- Turn off the heat, fluff the rice with a fork, and stir in the parsley and half of the cheeses. Then sprinkle the remaining cheese on top and replace the lid so the cheese melts.
- Serve with some crusty bread, or a nice fruit salad.
Notes
Storage, Make-Ahead, and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of broth or water, or microwave single servings.
- Meal prep: This dish is great for lunches. Portion into containers and reheat throughout the week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
