Think stuffed peppers, but without the whole pepper surgery part 🫑✨ That’s what we’ve got here – an unstuffed pepper skillet that gives you all the cozy, satisfying flavor without the hassle of baking or precision slicing. I mean, who has time for that on a Tuesday night? I’ve made this on sleepy weeknights when my brain was basically on autopilot and still, it came out like a hug in a bowl. It’s hearty, packed with lean ground beef, sweet bell peppers, onion, rice, and a little tomato goodness to tie it all together. Add a little cheese on top? Chef’s kiss. 👩‍🍳 This dish is perfect for meal prep too – it reheats like a dream and won’t leave you with a sink full of dishes. One skillet. That’s it. We love a low-effort, high-reward dinner.

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 Dinners next!
9) Unstuffed Pepper Skillet
10) Nutrition

1) Key Takeaways

This skillet recipe is quick, hearty, and ready in about 30 minutes 🍽️
You only need one pan which means cleanup is easy 🧼
Perfect for weeknights, leftovers, and anyone who loves stuffed peppers but hates the prep ❤️
Packed with protein, flavor, and a healthy mix of veggies 🌱

2) Easy Unstuffed Pepper Skillet Recipe

If you’ve ever looked at a stuffed pepper and thought, “Do I really need to scoop all this stuff into a tiny veggie cup?” — then this unstuffed pepper skillet is your new best dinner buddy 🍳

With this easy recipe, we toss the traditional steps and skip straight to the good part. It’s got everything you’d expect from a stuffed pepper — savory ground beef, bell peppers, onion, and rice — just without the assembly line.

What I love about it most is how simple and reliable it is. No tricky timing, no delicate balancing acts. Just bold flavor, cozy comfort, and the kind of meal that makes you think, “We’re eating well tonight.” I often reach for this when I need easy recipes with ground beef that don’t ask much of me.

3) Ingredients for Unstuffed Pepper Skillet

1 lb lean ground beef: This is our protein anchor — flavorful and filling. You can swap in turkey if you want to go lighter, but ground beef is where that comfort-food flavor really shines.

1 tablespoon olive oil: This gets the party started. We’re sautéing the aromatics in this to bring out all those savory notes.

1 small yellow onion, diced: Adds sweetness and depth to the skillet. I dice mine fine so it melts right into the background flavor.

1 red bell pepper, diced: Bright and slightly sweet. I like using red for its color and natural sugar that balances the savory beef.

1 green bell pepper, diced: Earthier than red, green bell pepper rounds things out with a little bite. The color contrast looks great too.

2 cloves garlic, minced: Garlic always belongs. It brings that unmistakable aroma that says, “Yep, something good’s cooking.”

1 (14.5 oz) can diced tomatoes: With juice, please. This makes our mixture saucy enough to hold everything together without getting soupy.

1 1/2 cups cooked white rice: Rice soaks up the flavor and makes the dish hearty. Day-old rice works great — less sticky, more texture.

1 teaspoon Italian seasoning: A pinch of this blend helps tie all the flavors together. You get oregano, basil, thyme — the works.

Salt and pepper to taste: Always taste as you go. A generous pinch of each makes a huge difference in the final bite.

1 cup shredded cheddar cheese (optional): When I say optional, I mean don’t skip it unless you absolutely have to. Melted cheddar on top turns this skillet into comfort food central 🧀

Fresh parsley for garnish (optional): Looks fancy, takes two seconds, and adds a pop of fresh flavor. Totally worth it.

4) How to Make Unstuffed Pepper Skillet

Step 1. Warm the olive oil in a large skillet over medium heat. Let it shimmer, then add the diced onion. Sauté until it turns soft and a little golden — about 3 to 4 minutes.

Step 2. Stir in both bell peppers. Let them cook until they begin to soften, which should take about 4 minutes. You’ll know they’re ready when the red pops bright and the green has mellowed a bit.

Step 3. Toss in the garlic. Stir quickly and cook for about 30 seconds — just until it smells delicious and not burned.

Step 4. Move the veggies to the sides of the skillet. Drop in the ground beef. Let it brown, breaking it apart with your spoon as it cooks.

Step 5. Once the meat is browned through, drain off any excess fat. Stir everything together, letting the veggies and beef mingle.

Step 6. Pour in the diced tomatoes with juice. Add the rice, Italian seasoning, salt, and pepper. Stir well, cover, and let it simmer for 5 to 7 minutes.

Step 7. Remove the lid and sprinkle with cheddar cheese. Cover again for a minute or two until the cheese melts into a gooey, irresistible layer.

5) Tips for Making Unstuffed Pepper Skillet

Let’s talk shortcuts. If I’ve got leftover rice in the fridge, this recipe moves at lightning speed. And if not, I’ll toss a bag of frozen pre-cooked rice into the microwave while I sauté the onions. Easy.

Another tip I’ve picked up? Dice your veggies small. It helps everything cook quickly and evenly, and it gives each bite a mix of flavors. Big chunks just don’t blend the same way.

When I make easy recipes with ground beef, I try to brown the meat well. Don’t rush it. Letting that meat sit for a minute without stirring helps it caramelize a bit — which adds way more flavor than just grey beef tossed in a hurry.

6) Making Unstuffed Pepper Skillet Ahead of Time

This dish doesn’t just taste great fresh off the stove. It’s perfect for meal prep too. Make it on a Sunday and eat it all week. It keeps its flavor and doesn’t dry out like some other skillet meals.

When I plan to eat this later, I skip the cheese step. I save that for reheating so it gets freshly melted again. Nobody wants pre-melted cheese that’s gone rubbery in the fridge.

You can even pack this into meal prep containers. I’ve brought it to work more times than I can count — still tasted like dinner from home 🏡

7) Storing Leftover Unstuffed Pepper Skillet

Leftovers? You’re in luck. Scoop the cooled dish into an airtight container and stash it in the fridge. It’ll keep well for about four days.

I reheat mine on the stovetop with a splash of water or broth to loosen things up. Microwave works too — just don’t nuke it too long or the rice gets tough.

If you’re using it for lunches, toss some extra parsley or cheese on top to keep it feeling fresh. Easy recipes with ground beef that actually reheat well are worth their weight in gold 🔁

8) Try these Dinners next!

9) Unstuffed Pepper Skillet