If you love classic stuffed peppers but don’t have the time (or patience) to hollow, fill, and bake them, this Easy Unstuffed Pepper Skillet Dinner hits every craving in a single pan. It delivers the same cozy flavors—savory ground meat, tender peppers, tomatoes, and rice—without the fuss. Weeknight win, guaranteed.

This one-pan recipe cooks in about 30 minutes, tastes like it simmered all afternoon, and makes amazing leftovers. You’ll build flavor fast on the stovetop, then let the rice soak up a tomatoey broth right in the skillet. Add a sprinkle of cheese at the end and dinner basically serves itself.

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Why This Unstuffed Pepper Skillet Works

All the flavor, none of the work: You get the stuffed pepper vibe without par-cooking peppers or baking a casserole.
One pan cleanup: Everything cooks in one large skillet—less mess, more relaxation.
Balanced and satisfying: Protein, veggies, and rice make a complete, filling meal.
Flexible ingredients: Use any color bell peppers, different ground meats, or swap rice styles to match your pantry.
Make-ahead friendly: Reheats beautifully for lunches all week.

Ingredients

Core Ingredients

Ground beef (1 lb, 85–90% lean) or ground turkey for a lighter option
Bell peppers (3 medium; mix red, yellow, and green for color), chopped into 3/4-inch pieces
Yellow onion (1 medium), finely chopped
Garlic (3–4 cloves), minced
Uncooked white rice (3/4 cup), long-grain or jasmine
Tomato sauce (1 can, 15 oz)
Diced tomatoes (1 can, 14.5 oz), with juices
Low-sodium beef or chicken broth (1 1/2 cups)

Seasonings

Kosher salt and black pepper
Smoked paprika (1 tsp) for warmth
Dried oregano (1 tsp)
Crushed red pepper flakes (optional, 1/4 tsp) for a little heat
Worcestershire sauce (1 tbsp) for savory depth

Finishers

Shredded cheese (1 cup), mozzarella or Monterey Jack
Fresh parsley or basil, chopped, for garnish
A splash of vinegar (red wine or sherry, 1–2 tsp) to brighten at the end

How to Make This Unstuffed Pepper Skillet

Brown the meat: Heat a large, deep skillet over medium-high. Add ground beef, season with a pinch of salt and pepper, and cook, breaking it up, until browned with crispy edges, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
Soften the veggies: Add onion and peppers. Cook, stirring occasionally, until the onions turn translucent and the peppers start to soften with some caramelized spots, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
Season and toast: Add smoked paprika, oregano, and red pepper flakes. Stir 30 seconds to bloom the spices. Add the uncooked rice and cook 1 minute to lightly toast it—it picks up big flavor here.
Build the sauce: Pour in diced tomatoes with their juices, tomato sauce, Worcestershire, and broth. Stir well, scraping up browned bits from the bottom. Taste and adjust salt now—liquid should taste pleasantly seasoned.
Simmer and steam: Bring to a gentle simmer. Reduce heat to medium-low, cover, and cook 15–18 minutes, stirring once halfway, until rice turns tender and most liquid absorbs. If rice isn’t done, add a splash of broth and cook 2–3 minutes more.
Melt and brighten: Turn off heat. Sprinkle cheese evenly over the top, cover, and let it melt 2–3 minutes. Uncover and stir in a small splash of vinegar to wake up the flavors. Finish with fresh herbs.
Serve: Spoon into bowls and add extra herbs or a dollop of sour cream if you like.

Pro Tips

Cut peppers evenly: Similar sizes ensure everything cooks at the same pace.
Taste the broth: Season the liquid before simmering so the rice absorbs flavor.
Keep it at a gentle simmer: Vigorous boiling can scorch the bottom before rice cooks through.
Rest covered: If rice seems slightly firm, turn off heat and rest 5 minutes—steam will finish it.

How to Store Leftover Unstuffed Pepper Skillet

Cool quickly: Spread leftovers in a shallow container so they cool within 2 hours.
Refrigerate: Store in airtight containers for 4 days.
Freeze: Pack in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop over medium with a splash of broth or water, stirring until hot. Microwave in 60–90 second bursts, stirring between intervals.
Meal prep tip: Portion into single-serve containers for grab-and-go lunches.

Benefits of Making Unstuffed Peppers in a Skillet

Fast weeknight cooking: Dinner on the table in around 30 minutes.
Budget-friendly: Pantry staples and humble ingredients stretch into multiple servings.
Customizable nutrition: Choose lean meat, add extra peppers, and control sodium easily.
Kid- and crowd-pleasing: Familiar flavors, melty cheese, and colorful peppers keep everyone happy.
Reliable results: Stovetop method gives consistent texture without guesswork.

What to Avoid for Best Results

Don’t skip draining fat: Too much grease dulls flavors and texture.
Don’t add rice late: It needs time to absorb liquid and seasonings evenly.
Don’t crank the heat high: Boiling vigorously leads to scorched bottoms and undercooked rice.
Don’t under-season: Taste the sauce before simmering so flavors don’t fall flat.
Don’t over-stir: Stir once halfway; too much agitation can break rice and make it gummy.

Variations You Can Try

Turkey or chicken: Swap in ground turkey or chicken and use chicken broth. Add 1 teaspoon olive oil to brown lean meat nicely.
Italian-style: Use Italian sausage (sweet or hot), add 1 teaspoon Italian seasoning, and finish with Parmesan instead of mozzarella.
Low-carb: Skip rice. Simmer sauce 5–7 minutes to thicken, then stir in 3 cups riced cauliflower and cook 3–4 minutes until tender.
Brown rice: Use 3/4 cup parboiled brown rice and increase simmer time to 25–28 minutes with an extra 1/2 cup broth.
Tex-Mex twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a can of drained black beans. Top with pepper Jack and cilantro.
Veggie-packed: Stir in a handful of spinach or frozen peas during the last 2 minutes for color and freshness.
Dairy-free: Skip cheese and finish with olive oil and fresh herbs.

FAQ

Can I use pre-cooked rice?

Yes, but reduce broth to about 1/2 cup. Simmer the sauce 10 minutes, then stir in 2 cups cooked rice and heat 3–4 minutes until hot and saucy.

What size skillet works best?

Use a large 12-inch skillet with high sides or a wide braiser. The extra surface area helps reduce liquid and prevents overcrowding.

How do I keep rice from sticking?

Use moderate heat, stir once halfway, and scrape the bottom when you add liquids. A heavy-bottomed pan helps prevent hot spots.

Can I make it spicy?

Absolutely. Add more red pepper flakes or a chopped jalapeño with the peppers.

What cheese melts best?

Mozzarella melts smoothly and stays mild. Monterey Jack adds creaminess, while provolone brings a subtle tang. Use what you love.

How can I make it lighter?

Choose lean ground turkey, increase peppers, and cut cheese in half. The dish stays hearty and flavorful.

Will it taste good without Worcestershire?

Yes. Add 1 teaspoon soy sauce or a pinch of sugar plus a splash of vinegar to balance acidity and add depth.

Conclusion

This Easy Unstuffed Pepper Skillet delivers big, homestyle flavor with minimal effort. You brown, simmer, melt, and serve—done. Keep the ingredients on hand for busy weeknights, and tweak the spices to match your mood. When you want a cozy, colorful dinner in one pan, this skillet never lets you down.