Looking for a stress-free dinner tonight? Try this Unstuffed Pepper Skillet! Packed with hearty ground beef, tender rice, and crisp bell peppers, this cozy meal cooks entirely in one pan so you can breeze through prep and enjoy a lightning-fast cleanup.
A quick stovetop Stuffed Pepper Casserole
I love a quick skillet meal! My Mexican Beef and Rice Skillet is one of my most popular dinner recipes, so I’m thinking you’re going to love this Unstuffed Pepper Skillet just as much.
While I do enjoy a good classic stuffed pepper (especially my Crockpot Stuffed Peppers!), many days are just too hectic and I won’t think about dinner until it’s almost too late. And that’s when a quick prep, easy ingredient dinner like this one comes in handy!
Ingredients I use to make Unstuffed Peppers with rice
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Beef: I prefer extra-lean ground beef here. Feel free to use regular and then drain off the fat after browning. Ground turkey is also a good alternative, or use a plant-based substitute to make it vegetarian.
- Ground paprika: Use chili powder in place (or in addition) of the ground paprika if you want to add some heat.
- Bell peppers: I used one red and one yellow pepper. Feel free to use any color you enjoy. I personally do really love green pepper here, but my family won’t eat it… So red and yellow it is for us!
- Rice: I use parboiled white rice here (NOT instant rice) and it cooks in around 20 minutes in this recipe. If you use regular white rice or brown rice, the cooking time and liquid required may increase. If you use instant rice, reduce the broth to ¼ cup and then add more as needed during cooking. Instant rice will cook in around 8-10 minutes.
- Broth: If you don’t have beef broth on hand, chicken or vegetable broth can be used. The flavor will be a little different, but still good.
- Cheese: I love parmesan and mozzarella cheese for this recipe. If you prefer cheddar or an Italian cheese blend, feel free to go for it!
Stuffed Peppers, but let’s make them deconstructed:
Step 1: Brown the beef
Start by browning the ground beef in olive oil in a large skillet (I usually use a ~3.5 quart braiser). Feel free to drain off any extra grease.
Step 2: Onion and seasoning
Add the onion and seasoning and cook until the onion has softened. Make sure to stir in the seasoning well to have it evenly distributed!
Step 3: Rice and peppers
Next, you’ll want to stir in the uncooked rice. Make sure to use medium-low heat here, you do not want the rice to crisp up/brown!
Add the sliced peppers to the skillet and cook for a couple of minutes, stirring often. The peppers don’t need to fully cook at this point, they just need to start softening up a little.
Step 4: Add the liquids and simmer
Now, pour the beef broth into the skillet. Scrape any browned bits off the bottom of the pan – this is where a lot of the flavor sits!
Stir the tomato sauce and diced tomatoes into the rice. Bring to a simmer.
Now close the lid and cook over medium-low heat for around 20 minutes, until the rice is done.
Step 5: Finish and serve!
Once the rice is ready, stir in the cheese. I like to stir in parmesan cheese and then sprinkle mozzarella on top – close the lid and allow the cheese to melt a few minutes before serving!
Recipe tips
- Make sure to cook the onion until softened, otherwise it will retain a raw onion taste.
- Only use medium-low heat when you stir in the rice, you do not want it to brown/burn! Burnt rice stays crispy and will ruin the meal.
- I prefer to slice the peppers into short strips, but feel free to dice them if you want.
- The cooking time and liquid requirement will greatly depend on your exact rice used. Feel free to add more broth if the rice isn’s soft after 20 minutes and the skillet seems dry. Be careful not to add too much though, or you’ll have unstuffed pepper soup!
Side dishes we enjoy with our stuffed peppers skillet
I enjoy a sprinkling of fresh parsley and some sliced cherry tomatoes on top of the skillet. Just adds a pop of freshness and flavor!
If you’re looking for more side dish ideas, try one of these:
- Salad sides: Cucumber, Tomato and Avocado Salad, Caprese Cherry Tomato Salad or tossed salad greens with Balsamic Vinaigrette Dressing
- Vegetable sides: Garlic Roasted Broccoli, Sautéed Green Beans or Roasted Asparagus
- Bread sides: Honey Butter Cornbread, Homemade Dinner Rolls (!!!) or Garlic “Knots”
Unstuffed Pepper Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon ground paprika
- salt & pepper (to taste)
- 1 cup long grain white rice (I used parboiled; my rice says it cooks in 15 minutes on the package)
- 2 bell peppers (seeded and sliced into short strips)
- 1 cup beef broth (I used low sodium)
- 23 ounces tomato sauce (I used one 8-oz can and one 15-oz can)
- ⅓ cup diced tomatoes (I used cherry tomatoes, but regular OR drained from a can work, too)
- 1 cup shredded cheese (I used ½ cup parmesan and ½ cup mozzarella)
Instructions
- Brown beef:Heat oil in a large skillet over medium-high heat. Add ground beef and brown, crumbling beef as it cooks.1 tablespoon olive oil, 1 pound lean ground beef
- Add aromatics and seasoning:Reduce heat to medium. Add onion, garlic and all seasoning to the skillet with the beef. Cook for 2-3 minutes, until onion has softened.1 yellow onion, 2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon ground paprika, salt & pepper
- Stir in rice and peppers:Reduce heat to medium-low. Stir through uncooked rice, then stir through sliced peppers. Cook for 2-3 minutes, until peppers are starting to soften.1 cup long grain white rice, 2 bell peppers
- Add liquids:Stir through beef broth, scraping any browned bits off the bottom of the pan. Add tomato sauce and diced tomatoes and stir well. Bring to a simmer over medium-high heat.1 cup beef broth, 23 ounces tomato sauce, ⅓ cup diced tomatoes
- Simmer covered:Reduce heat to medium-low, making sure liquids are still gently simmering. Cover skillet with a lid and cook until rice is done, around 20 minutes for par-boiled white rice.
- Finish and serve:Once rice is done, take off the heat and stir well. Add cheese (I stir in ½ cup grated parmesan, then top with ½ cup shredded mozzarella). Cover with a lid again for 2 minutes, until cheese has melted. Serve immediately.1 cup shredded cheese
Video
Notes
- Beef: Extra-lean ground beef preferred (or use regular and drain the fat). Ground turkey or plant-based crumbles also work.
- Paprika: Swap for chili powder if you want to add a kick of heat.
- Bell Peppers: Use any mix of colors. Dice them, or slice into short strips.
- Rice: Parboiled white rice works best (approx. 20-minute cook time). If using instant rice, reduce broth to ¼ cup and cook for 8–10 minutes.
- Broth: Beef broth adds the best flavor, but chicken or vegetable broth works fine.
- Cheese: A mix of shredded mozzarella and parmesan is ideal, but cheddar or Italian blend tastes great too.
- Sauté fully: Cook the onions until completely softened to eliminate any raw bite.
- Watch the heat: Keep the stove on medium-low once the rice is added. Burnt rice stays hard and ruins the texture.
- Adjust liquid carefully: Rice varieties absorb liquid differently. If the skillet looks dry but the rice is still firm after 20 minutes, splash in a little extra broth at a time so it doesn’t get soggy.
Recipe first published in 2021. Updated with fresh photos and text on 07/25/2026. The recipe has not changed.
Ina says
Thank you for sharing this recipe
Brittany says
This was delicious! I followed this recipe exactly as it was written, step-by- step, and it came out perfectly!
Alyssa E says
This was phenomenal! Added a bit of hot sauce and sour cream to my bowl but my husband didn’t add anything and it was *chefs kiss* both ways. Also added sliced mushrooms when adding in the bell pepper and it worked great! Made 5 adult meals worth. Next time I’ll add some diced celery or carrot too if I have any veggies in the fridge I need to use up. Used long grain rice, 24 minutes was best.
Kathleen says
I used ground Turkey for this recipe, 2 red bell peppers, a 15.5 oz jar of Rao’s marinara and 2 cups of low sodium beef broth for my liquid. I also added some chunky cut mushrooms when adding the peppers to the pot. Regular Basmati was my choice for the rice and I cooked this after reducing the heat, covered, for about 23 minutes and it was perfect. My husband loved it.
Kallie says
I loved this recipe! It was exactly what I was looking for since I only had mini bell peppers on hand. My meal came out perfect with just a few changes – I used one 16 oz. can of tomato sauce and simmered the rice for 15 minutes before taking the lid off for the last five. Nothing stuck to the bottom and the rice was fully cooked. Next time, I’ll cut the rice in half because we like a meal heavier on meat. Delicious though and would recommend!
Marsha says
Girl! I love stuffed peppers but this! This has so much more flavor and it’s so so good! Thank you for sharing.
Anna Smith says
I NEVER rate recipes but this one is an epic fail. It never even made it to the table. First this recipe isn’t possible. onions don’t get soft in 3 minutes, neither do peppers and if they’re soft and basically boiled why do they looked so crisp in her pics? sigh. so after waiting 10 minutes for my onions to soften and another for my peppers I was getting frustrated. I added in my liquid ingredients and it didn’t say to reduce heat like most recipes.. I kept a close eye on it but my pot is now covered in burnt on beef and rice because I didn’t reduce heat. I don’t know how she made it possible but from experience cooking I guess I should have read the recipe better before trying..
Nora says
“Reduce heat to medium-low, making sure liquids are still gently simmering.” Reading the recipe would definitely have helped, Anna.
Shari says
I’ve made this several times now and it is perfect. It does help to read recipe and follow directions. 😉
Nora says
I’m so glad you like the recipe, Shari! And yes, first lesson in Home Ec… Always thoroughly read the entire recipe before starting 🙃
Vera says
Step 5 does say to reduce heat to medium low. Personally, I loved this recipe. I did add some adobo seasoning, and used a can of fire roasted diced tomatoes with all the juice, and only a 15 oz can of tomato sauce.
Leslie says
Delicious! Made with ground turkey and the kids absolutely LOVED it. The smell of it cooking sent the kids to retrieve friends to eat with us, and they hadn’t even tasted it yet. Needless to say, no leftovers and I’ll be adding this to my easy dinner rotation.
Sandy says
I made this last night added some v8 about 2 cups diced tomatoes seasoned garlic basil & onion and yellow and orange peppers top with pepper jack cheese served over mashed potatoes. I would make this again.