Unstuffed Peppers Skillet

Sizzling, savory, and bursting with the aromatic blend of sweet bell peppers and seasoned ground beef, the Unstuffed Peppers Skillet transforms a classic stuffed pepper into an easy one-pan wonder. This deconstructed version delivers all the comforting flavors of traditional stuffed peppers without the fuss of hollowing out and stuffing each pepper individually. The colorful peppers, tender rice, and rich tomato sauce create a hearty meal that comes together in half the time of the original. You’ll learn how to create this family-friendly skillet dinner that’s perfect for busy weeknights while still delivering that homemade touch everyone craves.

Why You’ll Love This Recipe

The Unstuffed Peppers Skillet has become a weeknight staple in many households for good reason. Unlike traditional stuffed peppers that require significant prep time, this one-pan meal gives you the same delicious flavor profile with minimal effort. The combination of tender-crisp bell peppers, savory ground beef, and fluffy rice creates a satisfying texture contrast in every bite. The peppers maintain their vibrant colors and slight crunch, while the beef absorbs the rich tomato sauce, creating a meal that’s both visually appealing and deeply satisfying.

What makes this skillet dinner particularly special is how adaptable it is to your pantry and preferences. Already have leftover rice? Toss it in during the final minutes. Prefer a spicier kick? Adjust the seasonings to suit your taste. The dish reheats beautifully, making it perfect for meal prep, and the one-pan approach means cleanup is just as easy as the cooking process. Whether you’re feeding a family or meal prepping for one, this unstuffed pepper recipe delivers maximum flavor with minimum fuss.

Ingredients

For this hearty Unstuffed Peppers Skillet, you’ll need:

• 1 pound (450g) lean ground beef
• 3 bell peppers (1 red, 1 green, 1 yellow), diced into 1-inch pieces
• 1 medium yellow onion (about 1 cup), finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz/411g) diced tomatoes, undrained
• 1 can (8 oz/227g) tomato sauce
• 2 tablespoons tomato paste
• 1 cup (180g) uncooked long-grain white rice
• 2 cups (480ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup (113g) shredded mozzarella or cheddar cheese
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The combination of different colored bell peppers not only adds visual appeal but also provides slightly different flavor profiles – green peppers being more earthy, while red and yellow offer increasing sweetness. The Worcestershire sauce adds that umami depth that complements the ground beef perfectly.

Pro Tips

Choose the Right Skillet: For the perfect Unstuffed Peppers Skillet, use a large, deep skillet with a tight-fitting lid. A 12-inch cast iron skillet or high-sided stainless steel pan works best to allow even cooking and proper simmering without overflow. The heavy bottom prevents burning when the rice is absorbing the liquid.

Perfect Rice Texture: To avoid mushy rice in your pepper skillet dinner, rinse the rice under cold water until the water runs clear before adding it to the skillet. This removes excess starch and helps maintain grain separation. Also, resist the urge to stir too frequently once the rice is added – this can release starch and lead to gumminess. Instead, gently fold the ingredients together just once or twice during cooking.

Layering Flavors: Build depth by properly browning the ground beef first, ensuring you get those flavorful browned bits (fond) at the bottom of the pan. Don’t rush this step – it takes about 5-7 minutes to properly brown the meat. Then deglaze with a splash of beef broth, scraping up all those caramelized bits before adding the vegetables. This technique creates a richer base for your unstuffed pepper mixture that elevates the entire dish.

Instructions

Step 1: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned, breaking it up with a wooden spoon as it cooks. Season with salt and pepper. If there’s excess fat, drain all but about 1 tablespoon from the pan.

Step 2: Add the diced onions to the skillet with the beef and cook for 3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3: Stir in the diced bell peppers and cook for 3-4 minutes until they begin to soften but still maintain some crispness. The colorful peppers will begin to release their sweet aroma as they cook.

Step 4: Add the tomato paste and stir constantly for 1 minute to cook off the raw flavor. This quick caramelization of the tomato paste adds depth to your Unstuffed Peppers Skillet.

Step 5: Pour in the diced tomatoes with their juice, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and red pepper flakes (if using). Stir to combine all ingredients thoroughly.

Step 6: Add the uncooked rice to the skillet, stirring to distribute it evenly throughout the mixture. Bring everything to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 7: Once the rice is cooked, remove the lid and fluff the mixture gently with a fork. Sprinkle the shredded cheese evenly over the top, then cover again with the lid (heat off) for 2-3 minutes until the cheese melts completely.

Step 8: Garnish your Unstuffed Peppers Skillet with fresh chopped parsley before serving. The bright herb adds both color and a fresh flavor contrast to the rich, savory dish.

Variations

The Unstuffed Peppers Skillet is incredibly versatile and can be adapted to suit various dietary needs and preferences. For a leaner option, substitute ground turkey or chicken for the beef, adjusting the cooking time slightly as poultry cooks faster. You might want to add an extra tablespoon of olive oil when cooking leaner meats to maintain moisture and flavor. The result is a lighter version that still delivers on taste and satisfaction.

For a vegetarian unstuffed pepper skillet, replace the ground beef with a plant-based alternative or 2 cups of cooked lentils. Use vegetable broth instead of beef broth, and consider adding 1 cup of diced mushrooms when cooking the onions to develop a more savory, umami-rich base. This creates a protein-packed meatless meal that doesn’t sacrifice the hearty quality of the original dish.

If you’re following a low-carb eating plan, try swapping the rice with cauliflower rice. Add 3 cups of riced cauliflower during the last 5 minutes of cooking, rather than earlier, as it needs much less time to become tender. This creates a lighter version of the skillet pepper dinner that’s keto-friendly while still delivering all the comforting flavors of the traditional recipe.

Storage and Serving

Your Unstuffed Peppers Skillet keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually deepen overnight, making this an excellent make-ahead meal. To reheat, add a splash of water or broth before microwaving for 2-3 minutes, stirring halfway through, or warm in a covered skillet over medium-low heat until heated through.

For freezing, portion the cooled skillet mixture into freezer-safe containers, leaving some space for expansion. It will maintain its quality for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Serve this colorful one-pan meal in bowls topped with a dollop of sour cream and additional fresh herbs. For a complete dinner, pair your unstuffed peppers with a simple green salad dressed with lemon vinaigrette to cut through the richness. It also works beautifully alongside garlic bread for soaking up the flavorful sauce or with a side of steamed broccoli for added nutrition and color contrast.

FAQs

Can I use pre-cooked rice for this unstuffed peppers recipe?
Yes! If using pre-cooked rice, reduce the beef broth to 1/2 cup and add the cooked rice during the last 5 minutes of cooking, just long enough to heat through and absorb some of the sauce.

How can I make my Unstuffed Peppers Skillet spicier?
For more heat, double the red pepper flakes, add 1 diced jalapeño with the bell peppers, or stir in 1-2 teaspoons of hot sauce when adding the tomatoes. You can also use pepper jack cheese instead of mozzarella.

Can this recipe be made in a slow cooker?
Absolutely. Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 3-4 hours, adding the rice during the last hour of cooking.

Is this dish gluten-free?
The Unstuffed Peppers Skillet is naturally gluten-free as long as you confirm your Worcestershire sauce and beef broth are gluten-free brands, as some may contain wheat-derived ingredients.

Can I use brown rice instead of white rice?
Yes, but brown rice requires more cooking time and liquid. Increase the broth to 2 1/2 cups and extend the simmering time to 35-40 minutes, or until the brown rice is tender.

Conclusion

This Unstuffed Peppers Skillet is comfort food at its finest — a colorful, one-pan solution that delivers all the nostalgic flavors of stuffed peppers with half the effort. It’s the kind of dish that rescues weeknight dinners when time is short but you refuse to compromise on flavor or nutrition. The beauty of this deconstructed version lies in its simplicity and adaptability – make it once following the recipe, then feel free to personalize it to your family’s preferences. Whether you’re a busy parent, a meal-prep enthusiast, or simply someone who appreciates efficient comfort food, this unstuffed pepper skillet deserves a permanent spot in your dinner rotation.

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