Unstuffed Pepper Skillet (Stuffed Peppers Without the Fuss!)
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Make this Unstuffed Pepper Skillet for an easy weeknight dinner! This one pan dinner tastes like deconstructed stuffed peppers. It’s a simple ground beef and rice skillet with bell peppers, tomatoes, and melty cheddar. Cozy, cheesy, and family-friendly!
If you love classic stuffed peppers but don’t love the work (cutting, stuffing, baking, and hoping the peppers don’t topple over), this Unstuffed Pepper Skillet is your new weeknight hero. It’s got everything you crave, tender bell peppers, seasoned ground beef, tomatoes, fluffy rice, and a blanket of melted cheddar, made in one pan with almost no babysitting.
This stuffed pepper skillet is cozy, cheesy, and family-friendly… and it tastes like you’ve been cooking all day even though it’s totally doable on a busy night.
If you’re looking for a quick way to make traditional stuffed peppers try our Instant Pot Stuffed Peppers recipe.
Ingredients You’ll Need
- Green bell peppers – These give the dish that classic stuffed pepper flavor. Swap with red, yellow, or orange bell peppers for a sweeter taste, or use a mix for more color.
- Onion – Adds a savory base and sweetness as it cooks. Yellow or white onion works great, and you can use frozen diced onion in a pinch.
- Ground beef – Makes it hearty and filling. Ground turkey or chicken works too, and plant-based crumbles are an easy swap.
- Salt – Brings out all the flavors. If your broth is salty, you can reduce this slightly.
- Garlic powder – Adds mellow garlic flavor without extra prep. Fresh minced garlic works too—just add it with the beef.
- Onion powder – Boosts that savory, “stuffed pepper” flavor. If you don’t have it, add a little extra diced onion.
- Worcestershire sauce – Adds deep, tangy, umami flavor. Soy sauce or coconut aminos can substitute (start with a smaller amount).
- Diced tomatoes – Adds moisture and that signature tomato base. Fire-roasted tomatoes add extra flavor, or use crushed tomatoes for a smoother texture.
- White rice – Cooks right in the skillet and soaks up all the goodness. Jasmine or basmati works well; for brown rice you’ll need more liquid and time.
- Beef broth – Builds flavor as the rice cooks. Chicken broth works fine; low-sodium is great if you prefer controlling salt.
- Shredded cheddar cheese – Melts into the top for that cheesy finish. Try Monterey Jack, mozzarella, pepper jack, or a cheddar blend.
Instructions
Step 1 – Sauté the veggies. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced onion and diced green bell peppers. Cook about 3 minutes, until they start to soften.
Step 2 – Brown the beef and season. Add the ground beef, salt, garlic powder, onion powder, and Worcestershire sauce. Cook until the beef is fully browned.
Step 3 – Drain excess grease. Drain off extra grease, then return the beef mixture to the skillet.
Step 4 – Add tomatoes, rice, and broth. Stir in the diced tomatoes, rinsed white rice, and beef broth.
Pro tip: Rinsing white rice helps remove extra surface starch so it cooks up fluffier instead of gummy.
Step 5 – Simmer until rice is tender. Bring the skillet to a boil. Immediately cover, reduce heat to a simmer, and cook 20–25 minutes (until rice is cooked through).
Step 6 – Add cheese and melt. Remove from heat, stir everything together, then sprinkle shredded cheddar over the top. Cover again and let the residual heat melt the cheese.
Step 7 – Serve hot. Scoop into bowls and serve right away while it’s gooey and melty.
Expert Tips & Tricks (How to Nail This Every Time)
- Rinse the rice – Rinsing white rice helps remove extra surface starch so it cooks up fluffier instead of gummy.
- Don’t Peek – Keep the lid on as much as possible. Lifting it releases steam and slows down the cooking.
- Use a wide skillet with a tight lid. Rice needs steady steam to cook properly. If your lid doesn’t fit well, use foil under the lid.
- Keep the simmer low. Too high and the bottom can scorch before the rice is tender.
- Taste and adjust at the end. Broths vary in saltiness. After the rice cooks, taste and add a pinch more salt if needed.
- Cook ground beef safely. If you’re checking doneness with a thermometer, ground beef should reach 160°F.
Frequently Asked Questions (FAQs)
Usually one of these:
– Heat was too high (liquid evaporated too fast)
– Lid wasn’t tight
– Didn’t simmer long enough
Fix: Add ¼–½ cup broth, cover, and simmer 5–10 more minutes.
Yes, but plan for:
– More liquid (start with an extra ½–1 cup broth)
– More cook time (often 35–45 minutes)
Check the package directions and adapt.
Yes, freeze in airtight containers. The rice texture may soften a bit after thawing, but the flavor is still great.
Storage & Reheating
Storage
- Refrigerate in an airtight container for up to 4 days.
Reheating
- Microwave: Add a splash of broth or water, cover loosely, and heat in 45-second bursts, stirring between.
- Stovetop: Add a splash of broth, cover, and warm over medium-low until hot.
Freezing
- Thaw overnight in the fridge before reheating.
- Freeze up to 2 months for best texture.
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
Unstuffed Pepper Skillet
Ingredients
- 2 Green Bell Peppers, diced
- 1 small Onion, diced
- 1 pound Ground beef
- 2 teaspoons Salt
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 tablespoons Worcestershire sauce
- 1 can Diced tomatoes
- 1 cup White rice, rinsed
- 2 cups Beef broth
- 2 cups Shredded cheddar cheese
Instructions
- Add olive oil to a large skillet and heat over medium-high heat.
- Add onion and bell pepper and cook until it begins to soften. Approximately 3 minutes.
- Add ground beef, salt, garlic powder, onion powder, and Worcestershire sauce. Cook until beef is cooked through.
- Drain off any excess grease and return beef to the skillet.
- Add diced tomatoes, rice, and beef broth to the skillet and stir together.
- Bring to a boil and then immediately cover and reduce heat to low. Cook for 20-25 minutes or until rice is cooked through.
- Once cooked remove from the heat and stir everything together. Then sprinkle with shredded cheese. Cover and let the residual heat melt the cheese.
- Serve hot.
Nutrition
