Get all the comforting flavor of classic stuffed peppers in an easier, one-skillet version: Unstuffed Peppers. A full, satisfying meal made in one pan.
Unstuffed Peppers
Stuffed peppers are a favorite at our house, but the traditional method can be time-consuming. Enter unstuffed peppers: all the familiar ingredients of stuffed peppers—ground beef, bell peppers, rice, tomato sauce, and plenty of cheese—cooked together in one skillet for a fraction of the effort.
This version is hearty, family-friendly, and simple to prepare. Everything simmers together so the rice cooks in the rich tomato sauce and the peppers stay tender-crisp. Finish with a blanket of melted mozzarella for a comforting weeknight dinner.
Do I Have to Use White Rice?
White long-grain rice is my go-to because it cooks quickly—about 25 minutes—right in the skillet. However, you can swap in other grains with slight adjustments:
- Brown rice: Use the same method but increase the cook time to about 50 minutes. If the liquid runs low, add an extra ½ cup water and continue cooking until tender.
- White basmati rice: Cooks similar to long-grain white rice, but rinse first to remove excess starch so it doesn’t get sticky.
- Quinoa: Cooks faster (15–18 minutes) and needs about 1 cup water. Rinse quinoa before cooking.
- Instant rice: For a very quick meal, use instant rice—omit extra water and cook about 8–10 minutes.
What to Serve with Unstuffed Peppers
Unstuffed peppers are a complete meal on their own—protein from the ground beef, carbohydrates from the rice, and vegetables from the bell peppers. To keep the meal light, serve with a simple green salad or steamed vegetables. Crusty bread or garlic bread also pairs nicely if you’d like an extra side.
More Easy Dinner Recipes You’ll Love
- Cheesy Tater Tot Casserole – A comforting casserole of seasoned ground beef and tater tots topped with cheese.
- One Pot Creamy Ham and Pea Tortellini – Creamy pasta with ham and peas, all cooked in one skillet.
- Slow Cooker Beef Stroganoff – Classic, creamy stroganoff made easily in the slow cooker.
- Easy Skirt Steak Fajitas – Tangy, flavorful fajitas that are quick to prepare.
- Maple Mustard Chicken – An easy chicken dish with a tangy-sweet maple mustard glaze.
Unstuffed Peppers
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3 green bell peppers cut into 1″ pieces
- 1 jar spaghetti sauce (24 ounces)
- 1½ cups water
- 1 cup long grain white rice uncooked
- 1 teaspoon steak and burger seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 cups shredded mozzarella divided
Instructions
- In a large skillet over medium heat, brown the ground beef with the chopped onion and green peppers. Drain any excess fat and return the mixture to the skillet.
- Add the spaghetti sauce, water, rice, steak seasoning, garlic powder, and black pepper. Stir to combine.
- Bring to a simmer over medium heat. Cover and reduce to medium-low, simmering about 25 minutes, or until the rice is tender. If the liquid becomes too low, add an additional ½ cup water.
- When the rice is tender, stir in 1 cup of the shredded mozzarella.
- Sprinkle the remaining 1 cup of mozzarella on top. Cover and continue cooking until the cheese is melted and bubbly.
- Serve warm.
Notes
- This recipe is gluten free when using gluten-free spaghetti sauce.
- To make it dairy free, omit the cheese or use a dairy-free alternative.
- Do not stir while the rice is cooking—stirring releases starch and can make the dish sticky.
- Keep the skillet covered while the rice cooks so the liquid doesn’t evaporate too quickly.
- For a low carb option, substitute 2–3 cups of riced cauliflower, omit the added water, and simmer about 20 minutes.
- If the liquid is evaporating too quickly, lower the heat and add an extra ½ cup water as needed.
- Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat in a microwave-safe dish.
- Freezer instructions: After cooking, transfer to a freezer-safe container, top with remaining cheese, cover, and freeze for 3–6 months. Thaw overnight in the refrigerator and bake at 350°F for 20–30 minutes until heated through and the cheese is melted.
Nutrition
| Calories: 465 kcal
| Carbohydrates: 36 g
| Protein: 26 g
| Fat: 24 g
Update info: This recipe was originally published in August 2016 and updated with new photos, video, and tips in December 2019.