Unstuffed Pepper Skillet (Easy One-Pan Dinner!)

If you love classic stuffed peppers but don’t love the extra prep work, this Unstuffed Pepper Skillet is about to become your new weeknight favorite. This easy, one-pan unstuffed peppers recipe has all the comforting flavors of traditional stuffed peppers — savory ground beef, tender rice, sweet bell peppers, and melty cheese — without the hassle of stuffing and baking.

Whether you’re looking for a quick recipe for unstuffed peppers, a cozy unstuffed bell peppers casserole alternative, or a simple unstuffed peppers skillet meal, this dish checks every box.

Ingredients for Unstuffed Peppers

• yellow onion
• bell peppers
• ground beef
• garlic cloves, minced
• dried oregano or Italian seasoning
• chili powder (optional)
• ground cumin
• paprika
• salt
• black pepper
• long grain white rice
• beef broth
• fire-roasted diced tomatoes
• shredded cheddar or Mexican blend cheese

How to Make This Recipe

This recipe for unstuffed peppers comes together quickly in one large skillet.

1. Sauté the Vegetables

Heat a large skillet over medium-high heat. Add olive oil. Once hot, add diced onion and bell peppers. Sauté for 3–4 minutes until softened.

2. Cook the Ground Beef

Add ground beef to the skillet. Break it apart using a wooden spoon or meat masher. Cook 5–7 minutes until no longer pink and nearly cooked through. Drain excess fat if needed.

3. Add Garlic & Seasonings

Stir in garlic, oregano (or Italian seasoning), chili powder (if using), cumin, paprika, salt, and black pepper. Sauté for about 30 seconds until fragrant.

4. Add Rice & Tomatoes

Pour in the fire-roasted diced tomatoes (do not drain), uncooked rice, and beef broth. Stir everything together and bring to a boil.

5. Simmer

Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender. If needed, add a splash more broth to loosen the mixture.

6. Add Cheese

Turn off the heat. Stir gently, then sprinkle cheese evenly over the top. Cover for a few minutes until melted and gooey.

Serve warm and enjoy!

Tips for the Best Unstuffed Bell Peppers

• Rinse your rice for fluffier, separate grains.
• Use red, yellow, or orange peppers for a slightly sweeter flavor.
• Want it spicy? Add extra chili powder or red pepper flakes.
• For a casserole-style finish, transfer to a baking dish, top with extra cheese, and broil for 2–3 minutes for that bubbly top — just like an unstuffed bell peppers casserole.

Variations

Make It Healthier

Swap white rice for brown rice (add 5–10 extra minutes cook time) or cauliflower rice for a low-carb version.

Make It Tex-Mex

Add black beans and corn for a fun twist on traditional unstuffed peppers.

Make It Meal Prep Friendly

This unstuffed peppers recipe stores beautifully in the fridge for up to 4 days. Reheat with a splash of broth to keep it moist.

Final Thoughts

This easy Unstuffed Pepper Skillet is the perfect solution when you want comfort food fast. It has everything you love about stuffed peppers but made simpler, quicker, and all in one pan.

If you try this unstuffed peppers recipe, let me know in the comments how your family liked it! And don’t forget to save it for later — it’s one of those meals you’ll come back to again and again.

Lyuda @ Grace-Filled Kitchen

Unstuffed Pepper Skillet

5 from 1 vote

This Unstuffed Pepper Skillet has all the flavors of classic stuffed peppers without the extra work! Made with ground beef, rice, bell peppers, and melty cheese, this easy one-pan dinner is perfect for busy weeknights and family-friendly meals.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Ingredients

  

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• 2 tablespoons extra virgin olive oil
• ½ yellow onion diced
• 2 large bell peppers diced
• 1 lb ground beef
• 4 cloves garlic minced
• 1 teaspoon dried oregano or Italian seasoning
• ½ teaspoon chili powder optional
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ½ cup long grain white rice dry and uncooked, rinsed if desired
• 1 cup beef broth
• 1 15 oz can fire-roasted diced tomatoes (do not drain)
• 1 cup shredded cheddar or Mexican blend cheese

Equipment

• Skillet

Method

 

1. Heat a large skillet over medium-high heat. Add olive oil. Once hot, add diced onion and bell peppers. Sauté for 3–4 minutes until softened.
2. Add ground beef. Break apart with a wooden spoon or meat masher. Cook 5–7 minutes until no longer pink and nearly cooked through. Drain excess fat if needed.
3. Stir in minced garlic, oregano (or Italian seasoning), chili powder (if using), cumin, paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
4. Pour in diced tomatoes (with juices), uncooked rice, and beef broth. Stir well and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender. Add a splash of extra broth if needed.
6. Turn off heat. Stir gently and sprinkle cheese over the top. Cover for a few minutes until melted. Serve warm.

Notes

• Rinse rice before cooking for fluffier texture.
• For extra heat, add red pepper flakes.
• Swap ground beef for ground turkey if desired.
• Store leftovers in an airtight container for up to 4 days.

Nutrition information is automatically calculated, so should only be used as an approximation.