Unstuffed Peppers

This 30-minute riff on stuffed peppers is a true one-skillet dinner.

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Updated April 05, 2024
Laurel Randolph
spoonful of unstuffed pepper lifted from skillet with more at a table setting with glasses of water and table napkins

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Stuffed peppers are such a favorite on our site, we have twelve different ways to make them—and counting! The combination of crisp-tender peppers and savory, meaty, sometimes cheesy filling is the perfect dinner in a neat little package. 

While they’re cute to look at, stuffed peppers can be a bit of a hassle for your average hectic weeknight. That’s where unstuffed peppers come in. This recipe has all the flavors of classic stuffed peppers—ground beef, rice, tomato, and cheese—without the need to hollow out and pre-cook the whole peppers, stuff each cavity, and bake. 

In fact, these unstuffed peppers are ready in just 30 minutes flat. It’s a one-dish dinner that’s filling enough to serve on its own and a total weeknight win.

Use a Variety of Peppers

You can use any color bell peppers to make unstuffed peppers, and it’s fun to use a mix for a colorful dish. For a bit of peppery warmth, add a poblano to the mix, or amp things up with a diced jalapeño. Crushed red pepper flakes add a nice dose of heat, as does hot sauce.

spoonful of unstuffed pepper lifted from skillet with more

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

A Note on Rice

Using microwavable rice means you don’t have to dirty a pot making a batch of rice. You don’t even have to microwave it—the rice will finish cooking and heating up in the skillet.

Any microwavable white rice will work, including Ready Rice, Bird’s Eye, and store brands like Trader Joe’s. Just note the size of the package—you'll need about 8.5 ounces.

Ground Beef Skillet Dinners

Unstuffed Peppers

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

There’s no need to microwave the rice before using; simply add the contents of the package to the skillet.

This recipe was developed by Jamsine Smith

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Ingredients

  • 3 tablespoons olive oil, divided

  • 2 medium (about 7 ounces each) multicolored bell peppers, cored and cut into 1 to 1 1/2-inch pieces (about 2 cups)

  • 1 1/4 teaspoons kosher salt, divided

  • 1 pound 90/10 lean ground beef 

  • 1 medium yellow onion, diced 

  • 3 large garlic cloves, minced

  • 1/2 teaspoon freshly ground black pepper

  • 1 (8.5 to 8.8-ounce) package microwavable white rice

  • 1 (15-ounce) can tomato sauce

  • 1/2 cup water

  • 3 tablespoons balsamic vinegar

  • 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)

Method

  1. Char the peppers:

    Heat 2 tablespoons of oil in a large skillet over medium-high until shimmering. Add the bell peppers and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until tender-crisp and blackened in spots, 5 to 6 minutes. Transfer to a large bowl and set aside.

    bell pepper sauteed in a pot for unstuffed pepper recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
  2. Brown the beef and onions:

    Without wiping the skillet clean, heat the remaining 1 tablespoon of oil in the skillet over medium-high. Add the beef, onion, garlic, black pepper, and remaining 1 teaspoon salt.

    Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned and cooked through, 4 to 5 minutes. Do not drain.

  3. Add the remaining ingredients:

    Stir the reserved bell peppers, rice, tomato sauce, water, and vinegar into the beef mixture until combined. Reduce the heat to medium and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Stir in the parsley.

    pot of unstuffed pepper ingredients

    Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
  4. Add cheese and serve:

    Remove the skillet from the heat and immediately sprinkle with cheese and cover the skillet with a lid. Let stand until the cheese has melted, about 4 minutes. Garnish with additional parsley and serve.

    Store leftovers in an airtight container in the refrigerator for up to 4 days.

    Love the recipe? Leave us stars and a comment below!

    unstuffed pepper with a melted cheese topping

    Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
    unstuffed peppers in a skillet at a table setting with a serving on a plate, a glass of water, a small dish with minced herbs, and a stack of plates

    Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Nutrition Facts (per serving)
545 Calories
30g Fat
34g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 545
% Daily Value*
Total Fat 30g 38%
Saturated Fat 11g 55%
Cholesterol 101mg 34%
Sodium 1190mg 52%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 35g
Vitamin C 115mg 575%
Calcium 273mg 21%
Iron 5mg 30%
Potassium 963mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.