Name: Unstuffed Pepper Skillet - easy recipes ninja creami
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb lean ground beef; 1 cup white rice, cooked; 2 bell peppers, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp pepper; 1 cup shredded cheddar cheese; Fresh parsley (optional, for garnish)

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This Unstuffed Pepper Skillet came together one night when I stared into the fridge, wondering what to do with a pack of ground beef, a few sad bell peppers, and some leftover rice. Instead of stuffing peppers (because who has the time on a Tuesday night?), I just threw everything into one skillet. It was quick, easy, and honestly, better than the traditional version. There’s something satisfying about scooping a hearty, pepper-packed spoonful straight from the pan. You get all the familiar flavors without the hassle of hollowing out peppers or babysitting them in the oven. Plus, fewer dishes. That’s a win in my book. If you’ve ever felt too tired to cook but too hungry to settle for cereal, this recipe’s for you. One skillet. Simple ingredients. Big flavor. It’s now a regular in my dinner rotation—and it might just earn a spot in yours too.

1) Key Takeaways
2) Easy Unstuffed Pepper Skillet Recipe
3) Ingredients for Unstuffed Pepper Skillet
4) How to Make Unstuffed Pepper Skillet
5) Tips for Making Unstuffed Pepper Skillet
6) Making Unstuffed Pepper Skillet Ahead of Time
7) Storing Leftover Unstuffed Pepper Skillet
8) Try these Main Course recipes next!
9) Unstuffed Pepper Skillet
10) Nutrition

1) Key Takeaways

Fast one-skillet meal packed with ground beef, rice, and peppers
Uses pantry staples and takes only 30 minutes
Flexible ingredients make it great for meal prep or leftovers
No oven required and cleanup is quick

2) Easy Unstuffed Pepper Skillet Recipe

We’ve all been there. You open the fridge and see two bell peppers hanging on for dear life, half an onion, and some leftover rice. If you’ve got ground beef and a skillet, you’ve got dinner. This unstuffed pepper skillet takes the heart of a classic stuffed pepper and flips it inside out.

I created this recipe on a weeknight after work, looking for something that felt like comfort food but didn’t require stuffing anything or turning on the oven. Everything goes into one pan, and within 30 minutes, you’re scooping up cheesy, saucy, beefy goodness with a smile on your face.

It’s become one of those easy recipes ninja creami dinners that we come back to when the day has taken everything out of us. If you like short ingredient lists, simple steps, and real flavor, this one’s yours.

3) Ingredients for Unstuffed Pepper Skillet

Ground Beef: Use lean ground beef for less grease but plenty of flavor. You can also swap it for ground turkey or plant-based meat if that’s more your thing.

Cooked White Rice: Leftover rice works beautifully here. Just scoop it straight from the container and let it soak up all those juicy flavors in the skillet.

Bell Peppers: Any color works. Red and yellow are sweet and mellow. Green has more bite. Dice them small so they melt into the skillet.

Onion: A chopped yellow onion gives this dish a savory base. Cook it until it’s soft and golden for the best flavor.

Garlic: A couple of minced cloves add a pop of depth. Add it just after the veggies to avoid burning.

Diced Tomatoes: One can, juice included. It gives the dish a saucy backbone and bright acidity that ties everything together.

Italian Seasoning: A spoonful of dried herbs makes it taste like it simmered all day, even though it didn’t.

Salt and Pepper: Add to taste. Start light, then tweak as it cooks.

Cheddar Cheese: Shredded and melted over the top, it makes the dish extra comforting. Don’t skip it.

Parsley (optional): Chopped fresh parsley gives the finished dish a bit of color and a clean taste. Totally optional.

4) How to Make Unstuffed Pepper Skillet

Step 1. Brown the ground beef in a large skillet over medium heat. Stir often and break it apart with a spoon so it cooks evenly. When it’s fully browned, drain the extra fat but leave a little for flavor.

Step 2. Toss in the chopped onion and bell peppers. Cook them with the beef for about five minutes, stirring now and then, until the veggies begin to soften and the onion turns golden.

Step 3. Add the minced garlic. Stir for about a minute, just long enough to smell that rich, garlicky aroma. Don’t walk away—it can burn quick.

Step 4. Pour in the can of diced tomatoes, juice and all. Add the cooked rice, Italian seasoning, salt, and pepper. Mix everything well so it’s evenly combined.

Step 5. Cover the skillet and lower the heat a bit. Let it all simmer together for 10 minutes. The tomatoes will soften, the rice will absorb the flavor, and everything becomes one big tasty mixture.

Step 6. Sprinkle cheddar cheese all over the top. Put the lid back on just until it melts into a gooey, cheesy layer.

Step 7. If you like, finish with a handful of fresh parsley. Grab a big spoon and serve hot.

5) Tips for Making Unstuffed Pepper Skillet

Chop everything before you start. This recipe moves fast once it’s going, so have your peppers, onions, and garlic ready to go. It’ll make the cooking smoother and the cleanup quicker.

Use cooked rice, not raw. Cold rice from the fridge is actually perfect because it holds its shape better and won’t go mushy. If you make rice fresh, let it cool a bit before tossing it in.

Don’t skimp on seasoning. The salt, pepper, and Italian herbs bring the flavor together. Taste near the end and adjust if it needs a little more punch. I’ve found it’s better to season twice lightly than once too heavy.

6) Making Unstuffed Pepper Skillet Ahead of Time

If your weeknights get crazy like mine, you’ll love that this dish holds up well in the fridge. I usually make it on a Sunday night and divide it into a few containers. Boom—lunches done for days.

To keep it tasting fresh, I hold off on the cheese until I reheat it. A quick microwave or stovetop warm-up, then add the cheese and give it a minute to melt. Still creamy, still comforting.

This is one of those easy recipes ninja creami dinners you can count on to save you time, especially when planning meals in advance. It reheats like a champ, and the flavors deepen a bit overnight too.

7) Storing Leftover Unstuffed Pepper Skillet

Once it cools, store your leftovers in an airtight container. It’ll keep in the fridge for up to four days. If you’re anything like me, you’ll eat it before then.

To reheat, I usually use a nonstick skillet over medium heat, splash in a little water, and stir gently. You can microwave it, too—just cover it so it doesn’t dry out.

Pro tip: If you have a bit of shredded cheese left, sprinkle it on top after reheating. It brings the comfort back to life with almost no effort.

8) Try these Main Course recipes next!

9) Unstuffed Pepper Skillet