Unstuffed Peppers (Skillet Meal)
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I love stuffed peppers, but let’s be real, I almost never make them on a weeknight. Too much scooping and stuffing. This Unstuffed Pepper Skillet has all the same flavors, just tossed together in one pan.
It’s hearty, cheesy, and ready in under 40 minutes. I first made it as a shortcut one night when I didn’t have the patience for the real thing, and it was such a hit it stuck.
The recipe is flexible too. Use turkey, add extra veggies, or swap the rice for whatever you have. It always works, and the leftovers are just as good the next day.
Love a good one pot meal? Me too! Try my highly rated one pan ham and cheese pasta, or my Arroz con Pollo (One-Pot Meal), a Latin-inspired chicken-and-rice dinner that’s full of flavor. Or… One Pot American Goulash (Slumgullion) – Ground beef, pasta, tomato-based sauce, and cozy comfort all in one pot. Simple, satisfying, and totally customizable.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
This skillet takes everything you love about stuffed peppers and makes it weeknight-friendly. It’s hearty, cheesy, and on the table fast. You only need one pan, so cleanup is easy, and the recipe is flexible enough to use whatever protein, rice, or veggies you have on hand. Leftovers keep well too, which makes it a dinner win all around.
Need another easy dinner idea that isn’t a skillet meal? Baked chicken cutlets are quick and kid-friendly, or you could go full comfort and do Sour Cream Noodle Bake.
What to serve with Unstuffed Peppers
Pair this Unstuffed Pepper Skillet with something fresh and simple on the side. My Creamed Spinach is a lighter take on the classic that still feels rich and cozy, and these Sautéed Green Beans cook up in just minutes with garlic and shallots for extra flavor. Together, they balance out the hearty skillet and make it a complete meal.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Adds richness and helps cook the onion and garlic. Any neutral oil like canola or vegetable oil works if that’s what you have.
- Onion. Brings sweetness and depth to the skillet. Yellow, white, or red onions all work.
- Garlic. Fresh garlic gives the best flavor, but 1 teaspoon of garlic powder will work in a pinch.
- Ground beef. The hearty base of the dish. Ground turkey or ground chicken can be used if you want a lighter option.
- Italian seasoning. Adds herby flavor in one scoop. If you don’t have it, a mix of oregano and basil works.
- Smoked paprika. Brings warmth and a subtle smokiness. Regular paprika can be swapped in for a milder flavor.
- Bell peppers. Any color works. Red and yellow peppers are sweeter, while green has a sharper flavor.
- Diced tomatoes. Add sauciness and body to the skillet. Fire-roasted tomatoes bring extra depth if you want more flavor.
- Cooked rice. White rice (long-grain) or brown rice both work. For a lighter option, cauliflower rice fits right in.
- Tomato paste. Thickens the sauce and deepens the tomato flavor.
- Broth. Chicken, vegetable or beef broth adds savory depth.
- Fresh parsley or basil. Optional, but adds a pop of color and brightness right before serving.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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Get prepped: Chop your onion and peppers, mince the garlic, and measure everything out so it’s all ready to go.
Cook the onion and garlic: Heat olive oil in a large skillet over medium heat. Add the onion and let it soften for 3-4 minutes, then stir in the garlic and cook just until it smells good, about a minute.
Brown the beef: Add the ground beef to the skillet with the Italian seasoning, paprika, salt, and pepper. Break it up with your spatula and cook until browned.
Add the peppers: Stir in the chopped bell peppers and cook for 4-5 minutes, just until they start to soften but still have a little crunch.
Simmer everything together: Add the diced tomatoes, tomato paste, broth, and cooked rice. Stir it all together and bring to a gentle simmer. Cover and cook for 5-7 minutes, until the mixture is bubbly and thickened. Taste and adjust seasoning if you need to.
Add cheese. Sprinkle the cheddar over the top and allow to melt, top with sour cream and parsley if using and serve it up!
Troubleshooting Guide
- My sauce is too thin. Let it simmer uncovered a few extra minutes so it reduces, or stir in a quick cornstarch and water slurry.
- My sauce is too thick. Add a splash of broth or water and stir until it loosens up.
- My rice is mushy. Start with rice that’s just cooked or slightly firm. If it’s overcooked before going in, it’ll break down more in the skillet.
- The peppers got too soft. Cook them a little less before adding the tomatoes and rice so they keep some crunch.
- The flavor is flat. Taste as you go and season generously with salt, pepper, and fresh herbs at the end – it makes a big difference.
Frequently Asked Questions
Yes! Ground turkey or chicken will both work well if you’d like a leaner option. You WILL need to add more seasoning to turkey and chicken though, so keep that in mind.
Yes, you can cook it fully, let it cool, and store it in the fridge for up to 3 days. Reheat on the stove or in the microwave.
This recipe is designed for cooked rice to save time, but you can use uncooked rice if you simmer longer and add extra broth.
Kylee’s Notes
- Use day-old rice for the best texture – it holds up better.
- Don’t skip cooking the onion and garlic first – it builds the flavor base.
- If the mixture seems too dry, add a splash more broth.
- Make it a complete meal by adding extra vegetables right into the skillet.
How to store leftovers
Refrigerator: Store cooled leftovers in an airtight container for up to 4 days
Freezer: Portion into freezer-safe containers or bags and store for up to 2 months. Thaw overnight in the refrigerator before reheating
More recipes to love:
- Smoked Sausage and Rice Skillet Dinner
Sauteed smoked sausage, veggies, and fluffy rice come together in a single skillet, sprinkled with a little cheese. Fast, flavorful, and easy cleanup. - Turkey Rice Soup
A cozy, comforting soup loaded with turkey, rice, and veggies. It’s hearty, warming, and perfect for using up leftovers. - Chicken Rice Casserole (Super Easy, Super Cheesy)
Cheesy, bubbly, and full of comfort. This casserole mixes chicken, rice, and plenty of cheddar for a simple family-friendly dinner.
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Unstuffed Peppers
Ingredients
- 1 small yellow onion diced
- 2 bell peppers any color, chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 14.5 ounces diced tomatoes canned
- 2 teaspoons tomato paste
- ½ cup chicken broth or vegetable broth
- 1 ½ cups cooked rice
- 1 cup cheddar cheese shredded
- ¼ cup sour cream
Optional:
- fresh parsley or basil for topping
Instructions
- Get prepped: Chop your 1 small yellow onion and 2 bell peppers, mince the 2 garlic cloves, and measure everything out so it’s all ready to go.
- Cook the onion and garlic: Heat 1 tablespoon olive oilin a big skillet over medium heat. Add the 1 small yellow onion and let it soften for 3-4 minutes, then stir in the garlic and cook just until it smells good, about a minute.
- Brown the beef: Add 1 pound ground beef to the skillet with the1 ½ teaspoons Italian seasoning, 1 teaspoon smoked paprika, salt and pepper. Break it up with your spatula and cook until browned.
- Add the peppers: Stir in the chopped bell peppers and cook for 4-5 minutes, just until they start to soften but still have a little crunch.
- Simmer everything together: Add 14.5 ounces diced tomatoes, 2 teaspoons tomato paste, ½ cup chicken broth, and 1 ½ cups cooked rice. Stir it all together and bring to a gentle simmer. Cover and cook for 5-7 minutes, until the mixture is bubbly and thickened. Taste and adjust seasoning if you need to.
- Add cheese. Add 1 cup cheddar cheese and allow to melt, top with ¼ cup sour cream and fresh parsley or basil if using.
- Serve.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
