Unstuffed Peppers Skillet

Why This Recipe is a Keeper!

My Unstuffed Peppers Skillet has everything you love about stuffed peppers, but without the work. Savory ground beef, tender bell peppers, rice, and a rich tomato base come together in one pan for a fast, comforting dinner that delivers big flavor with minimal effort–even on a weeknight.

This Unstuffed Peppers Skillet recipe is:

• Budget-friendly!
• One pan with minimal cleanup!
• Weeknight friendly! Dinner can be on the table in about an hour with unstuffed bell peppers.
• Super flavorful! Browning the meat and cooking everything together builds flavor you don’t always get with traditional stuffed peppers.
• Flexible and forgiving. Swap out the proteins with ground turkey, chicken, or plant-based meats. Change out the cheese or kick up the heat!
• Meal prep and leftover-friendly! Easy to reheat and taste better the next day!

With my Unstuffed Peppers Skillet recipe, you get all the comfort of stuffed peppers in a faster, easier skillet that fits real life without sacrificing flavor.

How to Make unstuffed peppers skillet:

Recipe Ingredients:

Here’s everything you’ll need to make this Unstuffed Peppers Skillet recipe. The recipe card below has the exact quantities.

Ingredient Notes and Substitutions:

• Ground Beef: I used lean, 85/15 farm-raised ground beef, which is 85% lean and 15% fat. To reduce the fat, use leaner beef such as 90/10 or 93/7. Anything with a high fat content, such as 80/20, drains your money into fat. You can also use ground turkey, chicken, or plant-based alternatives in this unstuffed peppers recipe.
• Diced Tomatoes with Italian Herbs: The herbs give diced tomatoes an extra flavor boost. If all you have are diced tomatoes, add a teaspoon of dried Italian seasoning.
• Converted Rice: Also known as “parboiled,” this rice is steamed before the husk is removed, allowing the grains to absorb nutrients from the outer layers before drying. Because of how that process works, converted rice is more nutritious than regular white rice and much easier to cook. Avoid instant rice, as that can turn gummy. You can use brown rice; however, it takes much longer to cook. I suggest cooking it separately and adding it to the skillet at the end to heat it through. For a low-carb option, swap in cauliflower rice.
• Broth: Use chicken, beef, or vegetable broth.
• Pepper Jack Cheese: Pepper Jack is Monterey Jack cheese with diced chile peppers added. You can use regular Monterey Jack cheese instead or another nice melting cheese such as Mozzarella, Havarti, or Gouda.

• Gather and prep all the ingredients.

1. Heat 1 tablespoon olive oil in a large skillet or saute pan over medium-high heat. Add the ground beef, reduce the heat to medium, and brown well, breaking up the meat as it cooks until it’s no longer pink. Drain off any excess grease and transfer the beef to a plate.

2. Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high heat. Add the onion and celery, reduce the heat to medium, and cook for 4-5 minutes or until softened.

3. Add the red and green bell pepper. Cook for 3-4 minutes or until softened. Add the garlic and stir.

4. Add the chicken broth, diced tomatoes, tomato sauce, Worcestershire, dried basil, and crushed red pepper flakes.

5. Bring to a boil and add the rice.

6. Reduce the heat to low, cover, and gently simmer for 20-25 minutes or until the rice is cooked, stirring once or twice. (If the pan looks dry, add 1/4 to 1/2 cup more liquid if needed.

7. Turn the heat off and let it rest 1-2 minutes. Stir in 1 1/2 cups cheese and 1 1/2 tablespoons parsley. Season to taste with salt and black pepper.

8. Sprinkle with the remaining cheese and parsley and serve.

Chef Tips and Tricks:

• When browning the beef for the unstuffed bell peppers, let it develop real color before breaking it up too much. Browning builds the savory base that gives this dish depth, something conventional stuffed peppers don’t always achieve.
• Tomatoes, broth, and sauce all release moisture. Keep the simmer gentle and the pan covered so the rice absorbs flavor instead of drying out. Stir it once or twice so the rice cooks evenly (like a risotto). If needed, add liquid in small splashes.
• Stir in cheese only after turning the heat off and giving the unstuffed bell peppers a brief rest. This prevents separation.

Serve with:

• Chopped Kale Salad
• Garlic Green Beans
• Garlic and Parmesan Baked Cabbage
• Braised Cabbage Wedges

More great skillet recipes you’ll love!

• Cabbage Sausage White Bean Skillet
• Beef Rice Zucchini Skillet
• Turkey Picadillo
• Unstuffed Chorizo Cabbage Roll Skillet

Get all my skillet recipes at One Pan / One Pot – From A Chef’s Kitchen.