There’s something about a skillet dinner that just works. This unstuffed pepper skillet recipe takes everything you love about traditional stuffed peppers and simplifies the whole process into one pan. Instead of carefully hollowing out peppers and balancing them in a baking dish, you just dice everything up and let it simmer together. The result is all that classic stuffed pepper flavor with a fraction of the effort and time.
What makes this dinner so practical is the one-pot approach. From browning the beef to cooking the rice, everything happens in a single skillet. The rice absorbs all the flavors from the beef, peppers, tomatoes, and spices as it cooks, creating layers of taste that you just don’t get when components cook separately. This meal goes from ingredients to table in 35 minutes, making it ideal for those nights when you need something substantial but don’t have hours to spend cooking.
Why You’ll Love This Unstuffed Pepper Skillet Recipe
The protein content makes this a satisfying dinner that keeps you full. At 32 grams per serving, you get substantial nutrition without needing to add extra meat or sides. The combination of ground beef and rice provides both quick and sustained energy, which works well for active families.
Cleanup takes minutes because everything cooks in one skillet. No multiple pots, no baking dishes to scrub, just one pan to wash when dinner is done. For busy weeknights, this efficiency matters as much as the taste.
The flavor develops as the rice cooks in the beef broth and tomato mixture. Each grain absorbs the seasoned liquid, creating depth that plain rice could never achieve. The peppers soften and release their sweetness, balancing the savory beef and spices.
Customization options work for different dietary needs. Swap ground turkey for beef if you prefer leaner protein. Use cauliflower rice instead of regular rice for a low-carb version. Skip the cheese to make it dairy-free. The basic method stays the same regardless of substitutions.
Budget-friendly ingredients keep costs reasonable. Ground beef goes on sale regularly, bell peppers are affordable year-round, and rice stretches the meal to serve four people generously. You probably already have the spices in your pantry, which means fewer items to buy.
Ingredients for Unstuffed Pepper Skillet Recipe
I use 90% lean ground beef because it provides enough fat for flavor without creating excess grease in the skillet. Leaner options work but might need a touch more oil. Fresh bell peppers make a difference here, so choose firm ones without soft spots.
- 1 lb lean ground beef (90% lean)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers, any color, diced (2 red bell peppers and 1 green bell pepper recommended)
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano or Italian seasoning)
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
- 1 tablespoon tomato paste
- ½ cup long grain white rice (dry/uncooked)
- 1 cup beef broth (more as needed)
- 1 (15 oz) can fire-roasted diced tomatoes (do not drain)
- ½ cup shredded cheddar cheese
- ½-1 teaspoon red pepper flakes (optional, if you like spice)
The bell pepper combination matters for both color and flavor. Red peppers bring sweetness, while green peppers add a slightly bitter, vegetal note that balances everything. I dice mine into roughly half-inch pieces so they cook evenly and quickly. Smaller pieces work better than large chunks because they soften in the same time the rice needs to cook.
Fresh garlic and oregano elevate this beyond a basic skillet meal. Minced garlic releases its oils when it hits the hot pan, creating an aromatic base. Fresh oregano has a brightness that dried versions lack, though dried works fine if that’s what you have. The spice blend of chili powder, cumin, and paprika gives the dish warmth without overwhelming heat.
Fire-roasted tomatoes add a subtle smokiness that regular diced tomatoes can’t match. Keep the liquid in the can because it helps cook the rice and creates the right consistency. Good quality beef broth makes a difference too. I choose low-sodium versions so I can control the salt level myself.
Long grain white rice works best because it cooks in about the same time as everything else needs to simmer. Short grain rice gets too sticky, and brown rice takes too long unless you cook it separately. The rice absorbs liquid as it cooks, so having extra broth on hand helps if the mixture looks too dry.
How to Make Unstuffed Pepper Skillet Recipe
Getting the timing right ensures everything finishes cooking together. I find that starting with the vegetables gives them a head start before the beef goes in.
Sauté the Vegetables: Heat your large skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the diced onion and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. The peppers should still have some firmness at this point. Add the minced garlic and fresh oregano, stirring constantly for about 30 seconds until fragrant. Watch carefully because garlic burns quickly and turns bitter.
Brown the Beef: Add the ground beef to the skillet along with the chili powder, cumin, paprika, salt, black pepper, and red pepper flakes if using. Break up the beef with a wooden spoon or potato masher, working it into smaller crumbles. Cook for 5-7 minutes, stirring frequently, until the beef is no longer pink and has browned in spots. If you notice browned bits sticking to the pan bottom, reduce the heat slightly to prevent burning. Stir in the tomato paste and cook for another minute, coating everything evenly.
Add Liquids and Rice: Pour in the entire can of fire-roasted tomatoes with their liquid, then add the uncooked rice and beef broth. Stir everything together, scraping up any flavorful bits stuck to the pan bottom. Increase the heat to bring the mixture to a boil, which should take about 2 minutes. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer undisturbed for 15-18 minutes.
Finish and Serve: After 15 minutes, check the rice by tasting a few grains. They should be tender with no hard center. If the rice is still firm, replace the lid and cook for another 2-3 minutes. If the mixture looks dry or the rice isn’t quite done, add another ¼ cup of broth and continue cooking. Once the rice is perfect, turn off the heat and give everything a gentle stir. Sprinkle the shredded cheddar cheese over the top if using, replace the lid for 2 minutes to melt it, then serve.
The key is not lifting the lid too often while the rice cooks. Each time you peek, you release steam that the rice needs to cook properly. Trust the timing and check only once near the end.
What to Serve with Unstuffed Pepper Skillet Recipe
This skillet works as a complete meal, but a few simple sides round out the dinner nicely.
Super Greens Salad: A mix of kale, spinach, and arugula with a light vinaigrette cuts through the richness of the beef and cheese. The bitter greens balance the sweet peppers and provide fresh contrast to the cooked components.
Beet and Arugula Salad: Roasted beets with peppery arugula, crumbled goat cheese, and balsamic vinaigrette adds earthy sweetness and bright acidity. The colors look beautiful next to the red and green peppers in the skillet.
Kale Harvest Salad: Massaged kale with dried cranberries, sunflower seeds, and apple cider vinaigrette brings texture and fall flavors. The chewy kale stands up well alongside the hearty skillet.
Crusty Bread: A few slices of toasted sourdough or French bread are perfect for soaking up any extra tomato and beef juices. The crispy exterior and soft interior make a satisfying addition.
Simple Cucumber Salad: Thinly sliced cucumbers with rice vinegar, a pinch of sugar, and dill create a cool, refreshing side that takes five minutes to prepare. The crunch and acidity provide contrast to the warm, savory skillet.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and garlic powder, then roast at 425°F for 20 minutes. The caramelized edges and tender stems add another vegetable to the meal.
Cornbread: A square of slightly sweet cornbread complements the southwestern flavors in the skillet. The crumbly texture and buttery taste work well with the spiced beef and peppers.
Pro Tips & Variations
Make-Ahead Strategy: Dice the onion and bell peppers up to two days ahead and store them together in an airtight container. Brown the beef the night before if you want to speed up dinner prep. Assemble and cook when ready, adding just a few extra minutes to heat the cold beef through.
Time-Saving Shortcuts: Use minute rice instead of regular rice by simmering the mixture for 10-15 minutes, then adding the rice in the last 1-2 minutes. Pre-minced garlic from a jar saves chopping time. Frozen diced bell peppers work in a pinch, though they release more water.
Flavor Boost Techniques: Toast the cumin and paprika in the dry skillet for 30 seconds before adding oil. This wakes up the spices and intensifies their flavor. Add a splash of Worcestershire sauce with the tomatoes for extra depth. Finish with fresh cilantro and a squeeze of lime juice for brightness.
Equipment Alternatives: A large, deep sauté pan works if you don’t have a proper skillet. A Dutch oven also handles this recipe well, though you might want to transfer it to the stovetop after cooking for easier serving.
Ground Turkey Version: Substitute ground turkey for beef using the same amount and method. Turkey is leaner, so you might want to add an extra tablespoon of olive oil to prevent sticking. The flavor stays lighter but equally satisfying.
Vegetarian Adaptation: Replace the ground beef with two cans of black beans or pinto beans, drained and rinsed. Add them after the vegetables soften and simmer everything together. Crumbled firm tofu seasoned with soy sauce also works well.
Low-Carb Option: Swap regular rice for riced cauliflower. Reduce the broth to ½ cup and add the cauliflower rice in the last 5 minutes of cooking so it doesn’t get mushy. This cuts the carbs significantly while maintaining the stuffed pepper experience.
Spice Adjustments: Double the red pepper flakes and add a diced jalapeño with the bell peppers for serious heat. For milder versions, skip the chili powder and use sweet paprika instead of regular. Hot sauce at the table lets everyone customize their own spice level.
Heartier Version: Add one diced sweet potato with the bell peppers for extra substance and natural sweetness. The sweet potato takes about the same time to cook as the peppers and adds beautiful color and nutrients.
Storage & Reheating Tips
Storage: Transfer leftovers to an airtight container and refrigerate for up to four days. The flavors actually improve overnight as everything melds together. Store any extra cheese separately if you prefer it fresh rather than mixed in.
Reheating: Microwave individual portions at 70% power for 2-3 minutes, stirring halfway through. Add a tablespoon of water or broth before reheating to restore moisture. For stovetop reheating, use a covered skillet over medium-low heat with a splash of broth, stirring occasionally until heated through.
Freezing: This freezes beautifully for up to two months. Let it cool completely, then transfer to freezer-safe containers or bags, removing as much air as possible. Freeze in individual portions for easier thawing and reheating. Thaw overnight in the refrigerator before reheating.
Meal Prep: Divide the skillet into four equal portions in separate containers. Add toppings like Greek yogurt, avocado, and fresh cilantro to small containers on the side. Reheat the base, then add fresh toppings for a restaurant-quality meal.
Common Questions
Can I use minute rice or instant rice? Yes, but adjust the cooking time. Simmer the beef, vegetables, tomatoes, and broth for 10-15 minutes first, then stir in the minute rice and cook for just 1-2 more minutes. The rice needs less time to absorb liquid than regular rice.
What if I only have brown rice? Brown rice takes about 45 minutes to cook, which is too long for this method. Cook brown rice separately according to package directions, then stir it into the finished skillet mixture at the end, treating it like you would minute rice.
Why is my rice still crunchy after the cooking time? The heat might have been too high, evaporating the liquid before the rice finished cooking. Add another ½ cup of broth, reduce heat to low, cover, and cook for 5 more minutes. Check again and add more liquid if needed.
Can I make this in a slow cooker? Brown the beef and sauté the vegetables in a skillet first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 2-3 hours or high for 1-2 hours. The rice absorbs liquid differently in a slow cooker, so you might need slightly more broth.
How do I prevent the bottom from burning? Make sure your heat isn’t too high when simmering. Medium-low to low works best once you’ve added the rice and liquids. Stir the mixture before covering to distribute everything evenly, and resist the urge to lift the lid frequently.
This unstuffed pepper skillet recipe delivers comfort food efficiency without sacrificing the flavors you crave. The combination of seasoned beef, sweet peppers, and perfectly cooked rice creates a dinner that satisfies without requiring elaborate preparation or multiple pots. Whether you’re feeding a family on a Tuesday night or prepping meals for the week ahead, this skillet handles it all with minimal fuss and maximum flavor.
Easy Unstuffed Pepper Skillet
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add diced onion and bell peppers and sauté for 3-4 minutes until softened.
- Add minced garlic and oregano, stirring constantly for about 30 seconds until fragrant.
- Add ground beef, chili powder, cumin, paprika, salt, black pepper, and red pepper flakes if using. Break apart the beef with a wooden spoon and cook for 5-7 minutes until no longer pink and browned in spots. If browned bits stick to the pan, reduce heat to medium.
- Stir in tomato paste and cook for 1 minute, coating everything evenly.
- Add the entire can of fire-roasted tomatoes with liquid, uncooked rice, and beef broth. Stir well, scraping up any browned bits from the bottom.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender.
- Turn off heat and check rice. If dry or rice is still firm, add another ¼ cup broth and cook 2-3 more minutes. Stir gently.
- Sprinkle shredded cheddar cheese over the top if using. Replace lid for 2 minutes to melt, then serve.
