If you’ve ever found yourself craving the savory, comforting flavors of stuffed peppers but wishing for something a little less labor-intensive, let me introduce you to your new favorite weeknight dinner: Unstuffed Pepper Skillet. This genius one-pan meal packs in all the goodness of classic stuffed peppers—tender ground beef, sweet bell peppers, aromatic garlic and onions, and a richly seasoned tomato base—with hardly any fuss or mess. It’s wholesome, hearty, family-friendly, and gloriously simple to prepare, making it a staple for busy nights or casual gatherings around the table.

Unstuffed Pepper Skillet Recipe - Recipe Image

Ingredients You’ll Need

This Unstuffed Pepper Skillet comes together with an easy pantry lineup. Each ingredient brings something unique, from color to flavor to that irresistible “seconds, please!” quality. Here’s what you’ll need, along with tips to make the most of every component:

Ground beef: Choose lean ground beef for a rich, hearty base with plenty of flavor and just enough fat to keep everything juicy.
Olive oil: Adds richness and helps brown the beef and vegetables for deep, rounded flavor.
Onion: Diced onion brings natural sweetness and depth—yellow or white onions both work great here.
Bell peppers (any color): Chop up a mix for a rainbow of color and classic stuffed pepper taste.
Garlic cloves: Freshly minced garlic adds a pop of aromatic flavor that can’t be beat.
Diced tomatoes with juices: A can of diced tomatoes bulks up the sauce and keeps everything moist and bright.
Tomato sauce: Adds velvety body and amplifies the savory tomato flavors.
Worcestershire sauce: This is the secret ingredient for a little tangy, umami kick.
Italian seasoning: A quick way to add big, herby flavor—make sure it’s fresh for best results.
Salt and black pepper: These basics are essential for seasoning every layer perfectly.
Uncooked white rice: Let it cook right in the skillet so it soaks up all the saucy goodness.
Beef broth: Adds extra depth and keeps the rice moist and flavorful as it simmers.
Shredded cheddar cheese (optional): A gooey, melty finish for cheese lovers—try Monterey Jack or Pepper Jack for a twist.
Chopped fresh parsley: A sprinkle at the end brightens everything up visually and tastewise.

How to Make Unstuffed Pepper Skillet

Step 1: Brown the Beef

Start by heating your olive oil in a large, deep skillet over medium heat. Add the ground beef and break it up with a spoon as it cooks. Give it about five to seven minutes, until it’s nicely browned and any excess fat can be drained off. Browning the meat first is key—it creates tons of flavor and sets the stage for the rest of the ingredients.

Step 2: Sauté Onion and Peppers

Once the beef’s browned, toss in your diced onion and chopped bell peppers. Don’t skimp on the color—a mix of red, yellow, and green looks beautiful! Cook everything together for another five minutes, stirring occasionally, until the veggies start to soften and their flavors meld with the beef. This step fills your kitchen with that classic stuffed pepper aroma!

Step 3: Add Garlic

Stir in the minced garlic and cook for about 30 seconds. Trust me, this little pause lets the garlic become fragrant and infuses the whole skillet with irresistible flavor. It’s a small detail, but it makes a huge impact in the final dish.

Step 4: Build the Tomato Base

Pour in the can of diced tomatoes (don’t drain them), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and black pepper. Everything gets a good stir, bringing all those classic stuffed pepper flavors together in one sizzling pan. At this point, the mix already smells so inviting and rich!

Step 5: Add Rice and Broth

Stir in the uncooked white rice and pour over the beef broth. This clever step means the rice cooks right in the pan, soaking up every last drop of flavor from the beef and tomatoes. Bring everything to a boil, then drop the heat to low, cover, and let it simmer gently for about 20 to 25 minutes. Give it a stir every now and then to make sure nothing sticks, and cook until the rice is tender and the liquid is mostly absorbed.

Step 6: Add the Cheese and Parsley

If you’re adding cheese (which, honestly, why not?), sprinkle it generously over the top. Cover the skillet again and let it sit for a few minutes—this melts the cheese into a gorgeous gooey layer. Finish with a shower of chopped fresh parsley for a pop of green. Your Unstuffed Pepper Skillet is ready to wow!

How to Serve Unstuffed Pepper Skillet

Garnishes

Top your skillet with extra parsley, sliced green onions, or even a few thin-sliced jalapeños for color and zing. A dollop of sour cream or a drizzle of hot sauce also takes the Unstuffed Pepper Skillet to the next level, especially if you love creamy contrasts or a spicy kick.

Side Dishes

This dish is a complete meal in one pan, but it pairs beautifully with crusty bread, simple mixed greens, or even a crisp cucumber salad. The bread is perfect for soaking up any extra sauce and the salad offers a refreshing bite to balance the skillet’s richness.

Creative Ways to Present

For a fun twist, spoon portions of Unstuffed Pepper Skillet into roasted bell pepper halves for a playful “deconstructed” stuffed pepper. Individual ramekins also make for a cozy, dinner-party presentation, or serve it family-style straight from the skillet at the center of the table—just add extra cheese and parsley for a little showmanship.

Make Ahead and Storage

Storing Leftovers

Unstuffed Pepper Skillet stores beautifully in the refrigerator for up to 4 days. Allow it to cool slightly, then transfer to an airtight container. The flavors mellow and meld even more as it sits, making leftovers a real treat for lunch or dinner later in the week.

Freezing

If you want to stash away extra servings, portion the cooled skillet into freezer-safe containers. Freeze for up to 3 months. To prevent any textural changes, it’s best to freeze before adding the cheese, then add a fresh sprinkle after reheating.

Reheating

For best results, reheat your Unstuffed Pepper Skillet gently on the stovetop over low heat with a splash of broth or water, stirring occasionally until warmed through. Microwave reheating works well, too—just cover with a damp paper towel and heat in short bursts, stirring between each, for even warmth.

FAQs

Can I make this Unstuffed Pepper Skillet with ground turkey or chicken?

Absolutely! Swap in ground turkey or chicken for a lighter twist. Both work beautifully, just be sure to check the seasoning and add a splash more olive oil if your poultry is especially lean.

What if I want to use brown rice instead of white?

You can use brown rice, but you’ll need to add extra beef broth and increase the simmering time by about 15 to 20 minutes, as brown rice cooks more slowly and absorbs more liquid than white. Keep an eye on it, adding additional broth as needed to prevent sticking.

Is this recipe gluten-free?

Yes, this Unstuffed Pepper Skillet is naturally gluten-free, provided your Worcestershire sauce and beef broth don’t contain any hidden gluten sources. Double-check those labels if you’re cooking for someone sensitive or celiac.

Can I prep this dish ahead of time?

You sure can! Chop all the veggies and measure out your spices in advance. You can even brown the beef and keep it, along with the other prepped ingredients, in the fridge up to a day ahead. When it’s dinnertime, just follow the recipe steps—it’ll come together even faster.

What’s the best way to make this spicy?

If you love heat, stir in some red pepper flakes or a chopped jalapeño with the onion and peppers. You can also use Pepper Jack cheese for a spicy finish or serve with your favorite hot sauce for customizable heat.

Final Thoughts

When it comes to comforting, crowd-pleasing dinners, Unstuffed Pepper Skillet truly delivers. Give it a try the next time you need something cozy, quick, and full of flavor—you might just find yourself making it again and again. Don’t forget to tag a friend who’d love a skillet full of savory stuffed pepper goodness (without the stuffing)!

Unstuffed Pepper Skillet Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Unstuffed Pepper Skillet recipe is a quick and easy one-pan dinner that captures all the flavors of traditional stuffed peppers without the extra work. Ground beef, bell peppers, rice, and a savory tomato sauce come together for a satisfying meal that the whole family will love.

Ingredients

Scale

Ground Beef Mixture:

1 lb ground beef
1 tablespoon olive oil
1 small onion, diced
3 bell peppers (any color), chopped
3 garlic cloves, minced
1 can (15 oz) diced tomatoes with juices
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

Additional Ingredients:

1 cup uncooked white rice
2 cups beef broth
1 cup shredded cheddar cheese (optional)
Chopped fresh parsley for garnish

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Instructions

Prepare Ground Beef Mixture: Heat olive oil in a large skillet over medium heat. Add ground beef, cook until browned, and drain excess fat if needed.
Cook Vegetables: Add onion and bell peppers to the skillet, cook until softened. Stir in garlic.
Add Remaining Ingredients: Add diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, pepper, rice, and beef broth. Bring to a boil, then simmer until rice is tender.
Finish and Serve: Optional: Add cheddar cheese, let melt. Garnish with parsley before serving.