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Unstuffed peppers cook everything you love about classic stuffed peppers together in one skillet instead of baking individual stuffed peppers. This EASY version feeds a family of four with just one pan to wash.
Recipe at a Glance
- One pot meal: no oven, no baking dish, minimal cleanup
- Balanced and filling: ground beef, rice, and three vegetables in one bowl
- Freezer-friendly: makes great extra portions for busy weeks
- Customizable: swap the protein, cheese, or rice based on what you have
“Easier and tastier than my usual stuffed peppers recipe! And more kid friendly too. Definitely will cook this one instead now.” – Alowishous
“My third time making this meal for my toddlers. It is a hit every single time. Such a great way to incorporate veggies and iron-rich meat!” -Kyrsten
Loved this one? It’s part of a whole lineup of easy, one-pan dinners on the site, including this One Pot Mexican Lentils dish and this Easy Skillet Cabbage Lasagna. For even more inspiration, browse 20 Easy One Pot Meals for Families, all built for busy nights when you want big flavor with minimal cleanup.
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Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Bell peppers – Any color works. Green peppers give the closest flavor to a classic stuffed pepper (slightly more bitter, less sweet); red, yellow, and orange are sweeter. A mix of colors adds visual contrast and a broader flavor.
- Lean Ground Beef – Keeps the dish lighter without sacrificing flavor. Ground turkey, ground chicken, Italian sausage, or a plant-based crumble all work. See substitutions below.
- Tomato Paste – Don’t skip this! Sautéing it for a minute or two before adding liquid deepens the flavor significantly; this is the single biggest flavor-builder in the recipe.
- Tomato Sauce – Used together for both a smooth base (sauce) and texture (diced tomatoes). Use your favorite jarred sauce, or a homemade version if you have one. My family loves this hidden veggie pasta sauce, and it works great here!
- Long-Grain White Rice – Rinsing removes surface starch so the rice cooks up separate and fluffy instead of gummy. This one step prevents most of the texture problems people run into with this style of dish.
- Balsamic Vinegar (Optional) – A splash at the end adds acidity and depth. Worcestershire sauce is a good substitute if you don’t have balsamic on hand.
Substitutions
One of the best things about this Unstuffed Pepper dish is how flexible it is. Here are a few ideas to make it work for everyone:
- Protein – Ground turkey, ground chicken (here are all the ways to cook chicken for babies), ground Italian sausage, or a plant-based crumble/tofu all work in place of beef.
- Cheese – Cheddar, mozzarella, Monterey Jack, or pepper jack all melt well. Leave it off or use a dairy-free shredded cheese if needed. See Best Cheese for Babies and Toddlers for guidance on choosing one for little ones.
- Rice – Brown rice works but needs more liquid and a longer simmer (check package timing). Cauliflower rice can work for a lower-carb version, but it releases liquid as it cooks, so reduce the added broth by about half if you go this route, or the dish will turn soupy. Quinoa is another good swap if you want more protein and fiber in place of rice.
- Broth – Vegetable broth keeps it vegetarian-friendly (with a plant-based protein); bone broth adds extra richness.
How to Make Unstuffed Peppers
Step 1: Heat the oil in a skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, about 3-5 minutes.
Step 2: Add the bell peppers, onion, garlic, Italian seasoning along with a pinch of salt and pepper (leave out if serving to baby). Cook until the beef is fully cooked and the veggies are soft, about 5-7 minutes.
Step 3: Stir in the tomato paste and sauté for 1-2 minutes until fragrant.
Step 4: Pour in the diced tomatoes, tomato sauce, broth. Stir, making sure to scrape the bottom of the skillet, and bring to a boil.
Step 5: Add the rice, lower the heat to medium-low, cover, and let it simmer for 15 minutes, or until the rice is tender.
Step 4: Sprinkle the shredded cheese on top, cover, and let the cheese melt for a few minutes.
Expert Tips
- Don’t skip the tomato paste – Sautéing it for a minute or two unlocks a noticeably deeper flavor.
- Rinse the Rice – Rinsing the rice before cooking helps remove excess starch and is the main thing standing between fluffy rice and a gummy, clumped texture.
- If the rice isn’t fully tender after 15 minutes, add a splash of broth or water, re-cover, and simmer another 5 minutes rather than turning up the heat, which can scorch the bottom before the rice finishes cooking.
Variations
- Extra Veggies – Add chopped mushrooms, zucchini, or spinach along with the peppers and onion for a heartier dish.
- Spice it up – Add a pinch of red pepper flakes or a dash of hot sauce.
- Casserole – This can easily be turned into a comforting casserole! Transfer the cooked mixture to a baking dish, top with cheese, and bake at 375°F until bubbly. Good for making ahead and reheating for a crowd. I highly recommend you try this Philly cheesesteak casserole too!
Serving Suggestions
Here are some easy and tasty serving suggestions to complement your unstuffed peppers for a delicious dinner:
- Fresh Salad – A simple green salad or a Greek salad with feta and olives balances the richness of the dish.
- Garlic Bread or Crusty Bread – Good for scooping up the saucy bits.
- Roasted or Steamed Veggies – Frozen broccoli, asparagus, or frozen green beans round out the meal, or try roasted Brussels sprouts and carrots for a touch of sweetness and crunch.
- As a dip – Serve with tortilla chips or pita chips for a casual, shareable version.
Unstuffed Peppers FAQs
You can use any color of bell pepper that you wish. I like to use a combination of red bell peppers, green bell peppers and orange bell peppers.
Absolutely! this dish reheat beautifully. Store leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, simply reheat on the stovetop or in the microwave.
Yes! This dish is freezer-friendly. Once it cools, transfer to a freezer-safe container, label it, and freeze for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it up in a skillet or microwave.
It’s not recommended as written. This recipe is built around raw, long-grain rice simmering in liquid for about 15 minutes; instant rice cooks much faster and will throw off the liquid ratio, leaving the dish either soupy or mushy. If you only have instant rice on hand, cut the added broth by about half and check for doneness closer to the 5-minute mark.
Stuffed peppers bake the rice-and-meat filling inside a whole pepper shell, while unstuffed peppers chop the pepper and cook everything together in one skillet. The flavor is nearly identical; unstuffed peppers just skip the extra step of hollowing and stuffing, and cook faster on the stovetop instead of in the oven.
It’s almost always one of three things: using pre-cooked or instant rice instead of raw long-grain rice, lifting the lid to check on it while it simmers (which lets steam escape and slows cooking), or simmering at too high or too low a heat. Use raw, rinsed long-grain rice, keep the lid on for the full 15 minutes, and cook at a bare simmer rather than a rolling boil or a barely-there bubble.
More One Pot Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Unstuffed Peppers
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 3 bell peppers, chopped (any color)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 15 ounce can diced tomatoes
- 8 ounce favorite tomato sauce
- 1 cup beef broth (or water)
- 1 cup long grain white rice, rinsed
- 1 cup shredded cheese of choice
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Heat the oil in a skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, about 3-5 minutes.
- Add the chopped bell peppers, onion, garlic, Italian seasoning along with a pinch of salt and pepper (leave out if serving to baby). Cook until the beef is fully cooked and the veggies are soft, about 5-7 minutes.
- Stir in the tomato paste and sauté for 1-2 minutes until fragrant. This step really deepens the flavor!
- Pour in the diced tomatoes, tomato sauce, broth. Stir, making sure to scrape the bottom of the skillet, and bring to a boil. Add the rice, then lower the heat, cover, and let it simmer for 15 minutes, or until the rice is tender.
- Once the rice is cooked, add the cheese on top, cover, and let the cheese melt for a few minutes. Drizzle a little balsamic vinegar for an extra depth of flavor—totally optional but delicious!
Notes
- Don’t skip the tomato paste – sautéing the paste for a minute or two unlocks deeper, richer flavors, giving your dish that perfect “simmered-all-day” taste.
- Rinse the Rice – Rinsing the rice before cooking helps remove excess starch, making it fluffy instead of sticky. This step also prevents the rice from clumping in the skillet.
- If the rice isn’t fully cooked after 15 minutes, add a splash of broth or water, cover, and simmer for an extra 5 minutes.
This recipe checks all the boxes. Delicious, minimal prep, minimal clean up, and quick. This is going to be in our family’s regular meal rotation for sure!
Wonderful meal for my picky 11 year old. She loved it! Great flavor, easy to make, and lots of hidden veggies and protein.
Yay!! So happy to hear that this was a hit!!
My third time making this meal for my toddlers. It is a hit every single time. Such a great way to incorporate veggies and iron-rich meat!
The whole family loved it, especially as a “dip” with tortilla chips! The balsamic vinegar transformed it. We will be making this again!
Easier and tastier than my usual stuffed peppers recipe! And more kid friendly too. Definitely will cook this one instead now.