Recipe

Unstuffed Peppers

A one-pan, no-stuffing-required dinner with beef, rice, bell peppers, and a bold tomato sauce finished with melty cheese.

By Matt Campbell

•

4.8

A cast iron skillet filled with unstuffed peppers, showing seasoned ground beef, tender bell pepper pieces, rice, and melted cheese on top, sitting on a warm-toned kitchen counter

Jump to Recipe

Stuffed peppers are elite comfort food. They are also, occasionally, a weekday trap. You brown the filling, par-cook the peppers, stuff them, bake them, then wait long enough to wonder why you did not just make tacos.

This is the fix. Unstuffed peppers give you all the good parts in one skillet: sweet bell peppers, savory beef, tomatoey rice, and that molten cheese moment that makes everyone hover near the stove “just to check.” The sauce is bright (a little vinegar does that), the rice turns tender right in the pan, and the edges get slightly caramelized if you let the peppers sit for a minute without fussing. Weeknight magic.

A wooden cutting board on a kitchen counter with whole bell peppers, a bowl of uncooked rice, a can of crushed tomatoes, onion, garlic, spices, and a package of ground beef arranged for cooking

Why It Works

All the flavor, none of the stuffing. Everything cooks in one pan, so you get the classic taste without the extra steps.
Rice cooks right in the sauce. It soaks up the tomato, beef, and spice like it was born to be there.
Bright, not flat. A small splash of vinegar (or a squeeze of lemon) wakes up the whole skillet.
Flexible and forgiving. Swap proteins, use whatever peppers you have, and adjust heat and cheese to match your mood.

Bell pepper pieces and diced onions sautéing in a large skillet on a stovetop with a wooden spoon resting on the pan edge

Pairs Well With

Storage Tips

Refrigerator: Let leftovers cool slightly, then refrigerate within 2 hours. Store in an airtight container for up to 4 days. The flavors get even better overnight.

Freezer: Freeze in flat, labeled bags or containers for up to 3 months for best quality. It is safe longer if kept continuously frozen, but the rice texture is happiest in that 2 to 3 month window.

Reheat: Warm in a skillet over medium-low with a splash of water or broth, covered, until hot and steaming throughout. Microwave works too. Stir halfway so the rice heats evenly. If you like numbers, reheat leftovers to 165°F.

Pro tip: If you know you are freezing some, hold the cheese. Add fresh cheese when reheating so it melts like new.

A glass meal prep container filled with leftover unstuffed peppers and rice, lid set nearby on a kitchen counter

Common Questions

Do I have to cook the rice first?

Nope. This recipe uses uncooked long-grain white rice that simmers directly in the sauce.

Note: This method is written for white rice. Brown rice needs a longer simmer and more liquid, so it is better to use the cooked-rice method below.

How do I make this with cooked rice?

Skip the broth and uncooked rice. After the peppers are tender and the sauce tastes right, stir in 3 cups cooked rice and warm through 2 to 3 minutes. You want it hot, not mushy.

Can I make unstuffed peppers without beef?

Absolutely. Use ground turkey, chicken, Italian sausage, or plant-based crumbles. If you go super lean, add an extra tablespoon of olive oil so it does not eat like cardboard.

What if my rice is still crunchy?

Two usual culprits: the simmer was too low or the lid was not tight. Add a splash more broth or water, cover, and simmer 5 to 10 minutes more. Stir once to prevent sticking, then leave it alone.

What if it looks too soupy?

Tomato brands and pan lids vary, so the simmer time can too. If it looks loose when the rice is tender, simmer uncovered 2 to 4 minutes to tighten it up. If the rice is not tender yet, keep it covered and give it a few more minutes, adding a small splash of broth only if the pan looks dry.

Is this spicy?

Not as written. The red pepper flakes are optional. If you want heat, add more flakes or a diced jalapeño with the onions.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or sauté pan with lid (12-inch is ideal)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons

The first time I made stuffed peppers as a “practical adult dinner,” I somehow used every dish I owned and still ended up with peppers that were half tender, half squeaky. Unstuffed peppers were my redemption arc. Same comfort, way less drama. Now it is one of my favorite weeknight moves because I can cook like a relaxed friend in the kitchen, taste as I go, and still land the plane with melty cheese on top.

Unstuffed Peppers

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 bell peppers (any colors), chopped into 1-inch pieces
4 cloves garlic, minced
1 pound ground beef (85% to 90% lean)
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
2 teaspoons smoked paprika (or regular paprika)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
2 cups low-sodium beef broth (or chicken broth)
1 cup long-grain white rice, rinsed
1 tablespoon red wine vinegar (or 2 teaspoons lemon juice)
1 1/2 cups shredded mozzarella
1/2 cup shredded sharp cheddar (optional but highly recommended)
Chopped parsley or sliced scallions, for serving (optional)

Chopped bell peppers, diced onion, and minced garlic arranged on a cutting board beside small bowls of spices on a kitchen counter

Instructions

Sauté the veggies. Heat a large deep skillet over medium-high heat. Add olive oil, then add the onion and bell peppers (1-inch pieces). Cook 6 to 8 minutes, stirring occasionally, until the peppers start to soften and pick up a little color.
Add garlic and beef. Stir in the garlic and cook 30 seconds. Add the ground beef, salt, pepper, paprika, oregano, and red pepper flakes (if using). Cook 5 to 7 minutes, breaking it up, until browned.
If there is a lot of grease, spoon some off, or for a cleaner finish: push the beef to one side, tilt the pan, and spoon off the pooled fat.
Build the sauce. Stir in the tomato paste and cook 1 minute to toast it a little. Add crushed tomatoes and broth. Scrape the bottom of the pan to lift any browned bits.
Simmer the rice. Stir in the rinsed rice. Bring to a gentle boil, then reduce to low, cover, and simmer 18 to 22 minutes, until the rice is tender.
Try not to stir, since rice likes to do its thing. If your skillet tends to stick, give it one careful stir around the halfway point only if needed.
At 18 minutes, peek and check the rice. If it is still firm, cover and keep going a few minutes more. If it looks too loose once the rice is tender, you can tighten it up later in Step 5.
Finish and taste. Turn off the heat. Stir in the vinegar. Taste and adjust salt and pepper.
If you want it looser, add a splash of broth. If you want it thicker, let it simmer uncovered 2 to 4 minutes, then pull it off the heat.
Cheese moment. Sprinkle mozzarella (and cheddar if using) over the top. Cover for 2 to 3 minutes until melty.
If you want bubbly browned spots, broil 1 to 2 minutes. Make sure your skillet is oven-safe, or transfer the mixture to a baking dish first, then top with cheese and broil.
Serve. Spoon into bowls and finish with parsley or scallions if you like. It is excellent with hot sauce, sour cream, or crushed tortilla chips for crunch.