Name: Unstuffed Pepper Skillet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef (90/10); 1 medium yellow onion, diced; 3 large bell peppers, cut into 1/2-inch pieces; 3 cloves garlic, minced; 1 cup long-grain white rice, uncooked; 1 can (14.5 ounces) diced tomatoes, with juices; 1 can (8 ounces) tomato sauce; 1/2 cup beef broth; 1 1/2 teaspoons Italian seasoning; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 1/2 cups shredded mozzarella or Colby Jack cheese; 2 tablespoons chopped fresh parsley

Last updated: October 3, 2026

This unstuffed pepper skillet gives you everything you love about stuffed peppers, including tender bell peppers, savory beef, rice, and melted cheese, all cooked in one pan in about 45 minutes.

Read on for the full walkthrough, or jump straight to the recipe card below.

How to Make Unstuffed Pepper Skillet in One Pan

An unstuffed pepper skillet is a one-pan dinner where ground beef, chopped bell peppers, onion, and uncooked rice simmer together in a seasoned tomato sauce until the rice is tender. Cheese melts over the top at the end, so you get the flavors of classic stuffed peppers without hollowing out a single pepper.

A plate of cheesy ground beef and rice casserole with colorful bell peppers, topped with melted cheese and chopped herbs, sits on a table beside a gold fork and a cast iron skillet in the background.

The whole recipe takes about 10 minutes of prep and 35 minutes of cooking, which makes it a true weeknight dinner. You only need one deep 12-inch skillet with a lid.

Gather the Ingredients

For six servings, you need 1 pound of lean ground beef (90/10 works best), 1 tablespoon of olive oil, 1 diced yellow onion, and 3 large bell peppers cut into half-inch pieces. Mixed colors look beautiful, but green peppers give the most traditional flavor.

Ground beef on a wooden board beside chopped parsley, shredded cheese, white rice, a red, yellow, and green bell pepper, an onion, and garlic cloves on a kitchen countertop.

You also need 3 minced garlic cloves, 1 cup of long-grain white rice, one 14.5-ounce can of diced tomatoes with their juices, and one 8-ounce can of tomato sauce. Round it out with 1/2 cup of beef broth, 1 1/2 teaspoons of Italian seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Finish with 1 1/2 cups of shredded mozzarella or Colby Jack cheese and 2 tablespoons of chopped fresh parsley.

Brown the Beef

Heat the olive oil in a large deep skillet over medium-high heat, then add the ground beef. Break it into small crumbles with a wooden spoon and cook for 6 to 8 minutes, until no pink remains.

Hands holding a skillet and stirring cooked ground beef with a wooden spoon on a stove, with steam rising and a towel in one hand. Salt dish and herbs are on the counter nearby.

Ground beef is safe once it reaches an internal temperature of 160°F, according to the USDA Food Safety and Inspection Service (FSIS). Spoon off all but about 1 tablespoon of the fat so the rice does not turn greasy.

Soften the Peppers and Onion

Add the onion and chopped bell peppers right to the beef and cook for about 5 minutes, stirring often. The peppers should soften at the edges but still hold their shape, since they finish cooking during the simmer.

Diced red, yellow, and green bell peppers, and white onion arranged on a wooden cutting board next to a knife, with kitchen items like oil, salt, and a potted plant in the background.

Stir in the garlic and cook for 30 seconds, just until fragrant. Then add the rice, Italian seasoning, smoked paprika, salt, and pepper and stir for 1 minute so every grain gets coated in the seasoned beef drippings.

Simmer the Rice

Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth, then scrape up any browned bits from the bottom of the pan. Bring everything to a boil, reduce the heat to low, cover, and simmer for 20 minutes.

A person pours tomato sauce into a skillet with cooked ground beef, red and yellow bell peppers. Chopped tomatoes, herbs, and salt are on the wooden counter nearby.

Stir once or twice during that time so the rice cooks evenly. If the rice still feels firm when the time is up, add 1/4 cup of water and cook covered for 5 more minutes.

Melt the Cheese and Serve

Turn off the heat and sprinkle the cheese over the top. Cover the skillet and let it sit for 5 minutes, until the cheese is melted and bubbly.

A person sprinkles shredded cheese onto a skillet filled with rice, ground meat, and chopped red and green bell peppers on a wooden table.

Check that the center of the skillet reads at least 160°F before serving, then scatter the parsley on top. Serve it straight from the pan while it is hot.

Why Unstuffed Pepper Skillet Beats Classic Stuffed Peppers

Unstuffed pepper skillet wins on time and effort, because you skip hollowing the peppers, par-baking them, and filling them one at a time. Classic stuffed peppers often need an hour or more in the oven, while this version is done in 45 minutes on the stovetop.

A cast iron skillet filled with cheesy ground beef, rice, bell peppers, and tomatoes, garnished with chopped parsley. A wooden spoon rests inside the skillet on a wooden surface.

The flavor is just as good, and in some ways better. Because the rice cooks directly in the tomato sauce, every grain soaks up the beef drippings, garlic, and smoked paprika instead of sitting plain inside a pepper.

The texture is also easier to control. Every bite has the same mix of tender pepper, savory beef, and creamy rice, with no half-cooked pepper walls or dry filling.

Serving is simpler too. The skillet goes straight from the stove to the table, and each person can scoop as much or as little as they want.

It is also friendlier to leftovers, since the rice and beef are already mixed and reheat evenly in a single container.

Tips for the Best Unstuffed Pepper Skillet

A few small choices make a big difference in how this dinner turns out. These tips cover the pan, the peppers, and the rice.

Choose the Right Pan

A deep 12-inch skillet with a tight-fitting lid is the best tool for this recipe. A wide pan helps the liquid reduce evenly, and the lid traps the steam the rice needs.

A glass-lidded skillet simmers with tomato sauce on a stove. A wooden spoon with sauce rests nearby. Fresh herbs, olive oil, and a pepper grinder are on the counter, with sunlight shining through a window.

If your lid does not fit well, cover the pan with a sheet of foil and then set the lid on top. A loose lid lets steam escape and leaves you with crunchy rice.

Pick Your Peppers

Green bell peppers taste the most like classic stuffed peppers, with a slightly bitter edge. Red, yellow, and orange peppers add sweetness and color, so a mix of two or three colors gives the most balanced flavor.

A cast-iron skillet filled with cooked ground beef, diced red and green bell peppers, and onions sits on a wooden board. A wooden spoon rests in the skillet, and parsley garnish is nearby.

Cut them into half-inch pieces so they cook through in the same time the rice needs. Larger chunks stay too firm, and tiny pieces melt into the sauce.

Keep the Rice Tender

Use long-grain white rice and keep it uncooked, since it cooks right in the sauce. Resist the urge to lift the lid more than once or twice, because every peek lets steam escape.

A skillet filled with cooked ground beef, rice, red and green bell peppers, and spices, being stirred with a wooden spoon on a stovetop. Bowls of spices and a kitchen towel are nearby.

Instant rice turns mushy and brown rice needs much more liquid and time, so the recipe card calls for long-grain white rice only.

Variations and Substitutions for Unstuffed Pepper Skillet

Once you have the base unstuffed pepper skillet down, it is easy to adjust to what you have on hand. The ideas below are optional, and only the poultry swap is mentioned in the recipe card notes.

Swap the Protein

Ground turkey or ground chicken can replace the beef, but poultry must reach 165°F, according to USDA FSIS. Add an extra tablespoon of olive oil, since poultry is leaner and the skillet will have less fat to carry the flavor.

Change the Cheese

Mozzarella gives you the stretchiest melt, while Colby Jack or sharp cheddar adds more flavor. Provolone is another good option and pairs well with the Italian seasoning.

A wooden spoon lifts cheesy, baked ground beef, rice, and bell peppers from a skillet, with melted cheese stretching from the pan.

Add Heat or Extra Veggies

A pinch of red pepper flakes or a diced jalapeño added with the onion brings gentle heat. A handful of baby spinach stirred in during the last 2 minutes of simmering adds color and extra greens without changing the texture.

How to Store and Reheat Unstuffed Pepper Skillet

Leftover unstuffed pepper skillet keeps well, which makes it a great candidate for lunches and meal prep. Follow the guidelines below to keep it safe and tasty.

Refrigerate Leftovers

Cool the skillet and refrigerate leftovers within 2 hours of cooking, as recommended by USDA FSIS. Store them in airtight containers for 3 to 4 days.

Shallow containers help the food chill faster, which keeps it out of the temperature danger zone for less time. Label each container with the date so you know when to use it up.

Freeze for Later

Freeze individual portions in freezer-safe containers for up to 3 months for the best quality. Thaw them overnight in the refrigerator before reheating.

Leave a little headspace in each container so the lid seals well. Flat, stackable containers also save freezer space.

Reheat Safely

Reheat leftovers to 165°F, the temperature USDA FSIS recommends for all leftovers. Add a splash of broth or water to loosen the rice, since it keeps absorbing liquid as it sits.

What to Serve With Unstuffed Pepper Skillet

Unstuffed pepper skillet is hearty enough to stand on its own, but a simple side turns it into a complete meal. Choose something fresh to balance the richness or something cozy for scooping up the sauce.

Fresh Sides

A crisp green salad with a lemon vinaigrette cuts through the cheese and tomato sauce. Sliced cucumbers with a little salt and vinegar or a simple Caesar salad work just as well.

Cozy Sides

Garlic bread or warm crusty rolls are perfect for mopping up what is left in the pan. Roasted broccoli or green beans add another vegetable to the plate.

A skillet filled with cheesy baked rice and vegetables sits on a wooden table, surrounded by two plated servings, a salad bowl, bread slices, and a small dish of chopped herbs.

For a casual dinner, spoon the skillet into bowls and let everyone top their own with sour cream, hot sauce, or extra parsley.

A cold glass of iced tea or sparkling water rounds out the table. Leftover skillet also makes a filling lunch with a fresh side salad.

The Story Behind Stuffed Pepper Flavors

Stuffed peppers have roots in many cuisines, including Hungarian töltött paprika and Greek gemista, where vegetables are filled with meat and rice and then baked or simmered in sauce. The American version with ground beef, rice, and tomato sauce became a family dinner staple in home kitchens across the country.

Unstuffed versions follow the same idea as deconstructed dishes like unstuffed cabbage rolls. The filling and the vegetable cook together in one pot, which keeps the flavor and removes most of the work, so a skillet dinner can taste like a Sunday meal on a busy weeknight.

The pairing works because sweet peppers, savory beef, mild rice, and tangy tomato sauce balance each other. Cooks have adapted it to local tastes for generations, from paprika-heavy Hungarian versions to herb-forward Greek ones.

When you are ready to cook, use the recipe card below for exact amounts, times, and nutrition details.

6 servings

Unstuffed Pepper Skillet

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A cozy one-pan dinner with seasoned ground beef, tender bell peppers, and rice simmered in tomato sauce, then topped with melted cheese. It has all the flavor of stuffed peppers in about 45 minutes.

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Ingredients

1 tablespoon olive oil
1 pound lean ground beef (90/10)
1 medium yellow onion, diced
3 large bell peppers, cut into 1/2-inch pieces
3 cloves garlic, minced
1 cup long-grain white rice, uncooked
1 can (14.5 ounces) diced tomatoes, with juices
1 can (8 ounces) tomato sauce
1/2 cup beef broth
1 1/2 teaspoons Italian seasoning
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups shredded mozzarella or Colby Jack cheese
2 tablespoons chopped fresh parsley

Instructions

Heat the olive oil in a deep 12-inch skillet with a lid over medium-high heat. Add the ground beef, break it into small crumbles, and cook for 6 to 8 minutes, until no pink remains.
Spoon off all but about 1 tablespoon of the fat.
Add the onion and bell peppers and cook for about 5 minutes, stirring often, until slightly softened.
Stir in the garlic and cook for 30 seconds, until fragrant.
Add the rice, Italian seasoning, smoked paprika, salt, and pepper and stir for 1 minute.
Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth, scraping up any browned bits from the bottom of the pan.
Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, stirring once or twice, until the rice is tender. If the rice is still firm, add 1/4 cup water and cook covered for 5 more minutes.
Turn off the heat, sprinkle the cheese over the top, cover, and let stand for 5 minutes, until melted.
Check that the center reads at least 160°F, then sprinkle with parsley and serve.

Notes

Ground beef must reach an internal temperature of 160°F (USDA FSIS). Refrigerate leftovers within 2 hours in airtight containers for 3 to 4 days. Freeze for up to 3 months for best quality. Reheat leftovers to 165°F, adding a splash of broth or water to loosen the rice. Ground turkey or chicken can be used in place of beef but must reach 165°F (USDA FSIS); add an extra tablespoon of olive oil.

Nutrition Information:

Yield:

Serving Size:

1 1/3 cups
Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 7gSodium: 770mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 24g

Unstuffed Pepper Skillet Questions

What is an unstuffed pepper skillet?

It is a one-pan dinner that turns stuffed peppers into a stovetop skillet by chopping the peppers and simmering them with beef, rice, and tomato sauce. You get the same flavors in about 45 minutes with no stuffing, baking, or extra dishes.

What temperature should the beef reach?

Ground beef is safe at an internal temperature of 160°F, according to USDA FSIS. Use an instant-read thermometer rather than judging by color, since browning does not always show whether meat is fully cooked.

Can you use ground turkey instead of beef?

Yes, ground turkey works, but it must reach 165°F, according to USDA FSIS. The recipe card uses beef, so add an extra tablespoon of olive oil if you swap in poultry.

Why is my rice still crunchy?

Rice stays crunchy when the lid is lifted too often or the heat is too high and the liquid evaporates early. Keep the heat on low, cover tightly, and add 1/4 cup of water with 5 more minutes of cooking if the rice is still firm.

How long do leftovers last?

Leftovers keep in the refrigerator for 3 to 4 days in airtight containers and in the freezer for up to 3 months for the best quality. Reheat them to 165°F before eating.

Can you use brown rice?

The recipe card uses long-grain white rice, and we do not recommend swapping it. Brown rice needs more liquid and a much longer simmer, which changes the whole method.

Why This Unstuffed Pepper Skillet Recipe Works

Browning the beef first builds the savory base of the dish. The browned bits left in the pan dissolve into the tomato sauce and flavor every grain of rice.

Cooking the peppers and onion for just 5 minutes before the simmer keeps them tender but not mushy. They finish cooking in the sauce, so they hold their shape instead of dissolving.

The rice cooks right in the tomatoes, tomato sauce, and broth, which means it absorbs flavor instead of water. A tight lid and low heat for 20 minutes give it the steam it needs to turn tender.

Melting the cheese off the heat under a lid for 5 minutes keeps it creamy instead of oily. Checking that the skillet reaches 160°F gives you confidence that the beef is fully cooked.

Together these steps explain why the recipe card stays simple, with one pan, one lid, and no extra steps between the stove and the table.

Make Unstuffed Pepper Skillet Tonight

Unstuffed pepper skillet is the easiest way to get stuffed pepper flavor on a busy night. It uses one pan, simple ingredients, and about 45 minutes from start to finish.

Print the recipe card, grab a skillet, and make it this week. Then leave a comment and tell us how it turned out, and save the recipe to your dinner board so you can find it again.

Once you have made it the first time, you can adjust the cheese, the peppers, or the heat level to suit your family. Pair it with a simple salad and garlic bread, and you have a full dinner that feels homemade without the extra work.

That is the real appeal of an unstuffed pepper skillet, which is a cozy meal with very little cleanup. Give it a try and let it become one of your go-to weeknight dinners.

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