If you're like me and crave all the cozy flavors of stuffed peppers but don't always have the time or patience to prep and roast them, then you're going to fall in love with this Unstuffed Pepper Skillet. It's everything we love—savory ground beef, tender rice, sweet bell peppers, and a rich tomato sauce—cooked together in one pan. No stuffing, no baking, no fuss. Just a hearty, comforting dinner that hits the table fast.

I stumbled into this recipe one busy weeknight when I had a fridge full of bell peppers and zero energy to get fancy. I tossed everything into a skillet on instinct, gave it a stir, and crossed my fingers. What came out was better than I expected—flavorful, satisfying, and even better as leftovers. Now, it's part of my go-to dinner rotation.

Why You’ll Love This Unstuffed Pepper Skillet

One-pan magic: Less mess, less cleanup, and all the flavor.
Family-friendly: Even picky eaters can’t resist this savory mix.
Customizable: Make it spicy, cheesy, or even vegetarian.
Budget-friendly: Uses simple, affordable ingredients.
Meal prep heaven: Stores and reheats beautifully.

What Kind of Rice Should I Use for Unstuffed Pepper Skillet?

For this recipe, I usually go with long-grain white rice because it cooks evenly and quickly absorbs all the delicious flavors from the meat and tomato sauce. If you want something heartier or a little more nutritious, brown rice also works well, though you’ll need to adjust the cooking time and add a bit more liquid.

Leftover rice? Perfect. Using pre-cooked rice (especially from the night before) speeds up the process and still gives you that same comforting texture. Just stir it in once the meat and veggies are ready and let it heat through.

Options for Substitutions

Ground Beef: You can swap this for ground turkey, chicken, or even a plant-based ground for a vegetarian version.
Rice: Cauliflower rice is a great low-carb option, though the texture will be slightly different.
Bell Peppers: Use any color you have—red for sweetness, green for that sharp bite, or mix both for balance.
Tomatoes: Diced tomatoes are classic, but crushed tomatoes or even a few spoonfuls of salsa can switch things up.
Cheese: Want to take it up a notch? Stir in shredded cheddar, mozzarella, or pepper jack at the end for a melty finish.

Ingredients for This Unstuffed Pepper Skillet

Ground Beef
The rich, meaty base of this dish. It brings depth and heartiness that makes every bite satisfying.
Cooked Rice
Rice soaks up the sauce and binds everything together. It adds that comforting texture we all love in a one-pan meal.
Bell Peppers
Chopped red and green peppers give this dish a sweet and slightly tangy crunch that mimics the stuffed pepper experience.
Onion
Adds a mild sharpness and aromatic base that enhances the overall flavor.
Garlic
Just a couple of cloves go a long way in bringing warmth and that savory kick.
Diced Tomatoes
These create a juicy, slightly acidic sauce that keeps the dish moist and flavorful.
Tomato Paste
Thickens the sauce and deepens the tomato flavor, making everything taste richer.
Worcestershire Sauce
A little splash gives a savory umami punch that elevates the whole skillet.
Beef Broth
Keeps the mixture juicy and helps cook the rice if you're using uncooked. It also enhances the meatiness of the dish.
Olive Oil
Used to sauté the veggies and get everything going in the pan.
Salt & Pepper
Essential for balancing and seasoning each layer of flavor.
Italian Seasoning
A simple blend that ties everything together with hints of herbs like oregano and basil.

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet over medium heat. Add diced onion and bell peppers, and sauté for about 5 minutes, or until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Brown the Ground Beef

Add the ground beef to the skillet and break it up with a wooden spoon. Cook until fully browned and no longer pink, about 6–8 minutes. Drain any excess fat if needed.

Step 3: Stir in the Flavor

Mix in the tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well to coat the beef and veggies in that rich, savory base.

Step 4: Add the Tomatoes and Broth

Pour in the diced tomatoes (with their juices) and beef broth. Stir everything together and bring it to a gentle simmer.

Step 5: Add the Rice

If using uncooked rice, stir it in now and reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and most of the liquid is absorbed. If using pre-cooked rice, add it in once the mixture is simmering and cook uncovered for about 5–7 minutes until heated through.

Step 6: Taste and Finish

Give everything a final stir. Adjust seasoning if needed. For a cheesy twist, sprinkle in shredded cheese and cover until melted.

Step 7: Serve

Scoop generous portions into bowls and serve warm. It’s cozy, filling, and ready to impress—without stuffing a single pepper.

How Long to Cook the Unstuffed Pepper Skillet

The total cook time will depend slightly on whether you're using uncooked or pre-cooked rice:

With uncooked rice: About 35–40 minutes total. This includes sautéing the veggies and beef, simmering the skillet, and letting the rice cook through.
With pre-cooked rice: You're looking at just 20–25 minutes, making it a great quick dinner option.

The key is simmering just long enough for all the flavors to come together and the sauce to thicken slightly without drying out.

Tips for Perfect Unstuffed Pepper Skillet

Chop veggies evenly so they cook at the same rate and blend smoothly into the dish.
Don’t skimp on seasoning. The mix of tomato, beef, and rice loves bold flavors—taste and adjust as you go.
Use a wide skillet with a lid for even cooking and to trap moisture, especially if you’re using uncooked rice.
Add a splash of broth at the end if the mixture looks too dry—especially when reheating leftovers.
Cheese it up if you're feeling indulgent—just sprinkle your favorite cheese over the top, cover, and let it melt before serving.

Watch Out for These Mistakes While Cooking

Using too much liquid with pre-cooked rice: If you're not careful, the dish can turn out soupy. Add just enough broth to warm things through.
Overcooking the peppers: Bell peppers should be tender but still have a little bite. Sauté just until soft, not mushy.
Skipping the tomato paste: It adds depth and richness—without it, the sauce can taste flat.
Not draining the beef: Excess fat can make the skillet greasy. Drain if needed before adding the sauce ingredients.
Forgetting to taste and season: Every component needs flavor. Adjust salt, pepper, and seasoning before serving.

What to Serve With Unstuffed Pepper Skillet?

Simple Green Salad

A crisp romaine or mixed greens salad with a light vinaigrette helps balance the hearty skillet.

Garlic Bread or Dinner Rolls

Use them to scoop up every last bit of the saucy rice and beef.

Roasted Parmesan Zucchini

A low-effort side that pairs well with the savory tomato flavor.

Pickled Veggies or Cucumber Salad

Their tangy crunch adds a refreshing contrast.

A Glass of Red Wine or Sparkling Water

Keep it casual or elevate it with a smooth drink to wash it all down.

Steamed Broccoli with Lemon

Simple, bright, and a great way to sneak in more greens.

Mashed Cauliflower

A creamy, low-carb side that complements the texture of the skillet dish.

Fried or Poached Egg on Top

Try it—breaking a yolk over the skillet adds richness and makes leftovers feel brand new.

Storage Instructions

Unstuffed Pepper Skillet stores incredibly well, making it perfect for meal prep or next-day lunches.

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to loosen it up.
Freezer: It freezes beautifully! Let it cool completely, then transfer to freezer-safe bags or containers. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

For best texture, avoid freezing if you’ve already added cheese—add that fresh when reheating.

Estimated Nutrition (Per Serving – based on 6 servings)

Calories: 390
Protein: 25g
Carbohydrates: 32g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 65mg
Fiber: 4g
Sugar: 6g
Sodium: 570mg
Category: Dinner
Method: One-pan skillet
Cuisine: American
Diet: Can be made gluten-free and dairy-free with simple swaps

These values may vary depending on your specific ingredients and portion sizes, but this gives you a solid general overview!

Frequently Asked Questions

What type of ground meat works best for this recipe?

Ground beef (85/15 or 90/10) is my go-to for rich flavor, but ground turkey, chicken, or even plant-based alternatives work just as well.

Can I make this with quinoa instead of rice?

Absolutely! Quinoa is a great protein-packed alternative. Just cook it separately and stir it in at the end.

Is this dish gluten-free?

Yes—just double-check that your Worcestershire sauce and broth are certified gluten-free.

Can I prep this ahead of time?

You can! Chop the veggies and brown the meat in advance. Store them separately and combine when you’re ready to cook.

How do I make it spicier?

Add red pepper flakes, hot sauce, or swap in spicy sausage instead of ground beef.

What cheese works best if I want to add it?

Shredded cheddar, mozzarella, or pepper jack all melt beautifully and add richness.

Can I use frozen bell peppers?

Yes, frozen peppers work in a pinch—just sauté them a bit longer to remove excess moisture.

Can I double this recipe for a crowd?

Totally. Use a large skillet or Dutch oven and double all the ingredients. It’s great for potlucks or batch cooking.

Conclusion

This Unstuffed Pepper Skillet is everything I want in a weeknight dinner—easy, satisfying, and endlessly customizable. It brings all the familiar comfort of traditional stuffed peppers but skips the time-consuming steps. Whether you're cooking for your family, meal prepping for the week, or just looking for a hearty dish that comes together fast, this recipe checks all the boxes. Try it once, and I bet it'll land in your regular dinner rotation too.