Ultimate Unstuffed Peppers Recipe

I used to avoid making stuffed peppers because the prep work felt like a marathon after a long day. Now I make this easy Unstuffed Peppers skillet whenever I crave those classic flavors without the extra hassle.

It all comes together in one pot for the ultimate cozy comfort food experience. You get the perfect balance of tender rice, savory beef, and sweet peppers in every single bite.

What Makes This Unstuffed Peppers Recipe a Keeper

This one-pot meal is a total lifesaver for busy weeknights when you need dinner on the table fast. It requires minimal chopping and practically zero cleanup compared to the traditional oven-baked version.

The flavors actually meld together better when everything simmers in the same skillet. Every spoonful of Unstuffed Peppers is packed with cheesy, tomato-rich goodness that the whole family loves.

You can easily customize this dish with whatever ground meat or colorful veggies you have in the fridge. It is a hearty and budget-friendly way to feed a crowd without spending hours in the kitchen.

If you enjoyed this cozy skillet meal, you have to try my Quick Lemon Chicken Orzo Soup for another fast dinner win. My Irresistible Cabbage Soup is also fantastic if you are looking for more veggie-packed comfort food.

Everything You Need for Unstuffed Peppers

Here is the simple list of groceries you will need to make this recipe:

• Lean Ground Beef: Provides the savory protein base for the dish.
• Green Bell Peppers: Adds the classic crunch and slightly bitter flavor profile.
• Small Onion: Essential for building the aromatic foundation.
• Olive Oil: Used for browning the meat and sautéing the vegetables.
• Garlic Cloves: Freshly minced garlic adds a necessary punch of flavor.
• Dried Oregano: Gives the dish that signature herb aroma.
• Salt: Enhances all the savory notes in the skillet.
• Black Pepper: Adds a gentle heat and depth.
• Tomato Paste: Provides richness and deep tomato flavor.
• Long Grain White Rice: Cooks directly in the sauce for perfect texture.
• Canned Diced Tomatoes: Adds liquid and chunks of tomato for body.
• Water: Needed to cook the rice properly within the skillet.
• Shredded Cheddar Cheese: Melts on top for a creamy finish.
• Chopped Parsley: Adds a pop of fresh color and brightness at the end.

My Method for Perfect Unstuffed Peppers

Let’s get cooking with these simple steps:

1. Start by heating your olive oil in a large pot or deep skillet over medium heat to get it ready for the ingredients. Add the ground beef, chopped green peppers, diced onion, minced garlic, oregano, salt, and black pepper all at once. Break up the beef with a wooden spoon and cook everything together until the meat is fully browned and the vegetables have started to soften, which usually takes about 7 to 10 minutes.
2. Stir in the tomato paste once the meat is cooked through, ensuring it coats the beef and vegetable mixture evenly. Sautéing the paste for 2 to 3 minutes is a crucial step because it caramelizes the sugars and deepens the flavor profile before you add the liquids. You will know it is ready when the mixture smells very fragrant and the color darkens slightly.
3. Pour in the water and the can of diced tomatoes with their juices, then stir in the uncooked white rice. Bring the liquid to a steady boil before reducing the heat to low and covering the pot with a tight-fitting lid. Let the Unstuffed Peppers simmer undisturbed for about 45 minutes to ensure the rice absorbs the liquid and becomes tender.
4. Remove the pot from the heat once the rice is cooked, but keep the lid on for another 5 to 10 minutes to let it steam. Fluff the mixture gently with a fork to separate the grains, then serve immediately in bowls topped with generous amounts of shredded cheddar cheese and fresh parsley.

My Best Tips for Perfect Unstuffed Peppers

Use long-grain white rice to ensure the grains stay fluffy and distinct rather than turning into mush. Instant rice or brown rice require different liquid ratios and timing for this Unstuffed Peppers recipe.

Make sure you drain any excess fat from the ground beef before adding the tomato paste. This simple step keeps the final dish rich and flavorful without being greasy or heavy.

Let the skillet rest off the heat for a few minutes before serving to allow the sauce to thicken slightly. This final pause helps the flavors marry and gives the rice the perfect tender texture.

How I Like to Serve This Unstuffed Peppers

I love serving this hearty skillet with a dollop of sour cream and some extra shredded cheese on top. A side of crusty bread is perfect for scooping up every last bit of the savory tomato sauce.

You can also pair these Unstuffed Peppers with a crisp green salad to balance out the richness. It keeps well in the fridge and actually tastes even better the next day for lunch.

If you want to save this recipe for later, be sure to follow me on Pinterest.

Unstuffed Peppers

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• Author: Amelia Bryan
• Total Time: 1 hr 7 min
• Yield: 4 servings
• Diet: Gluten Free

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Description

A comforting one-pot meal that captures all the flavors of traditional stuffed peppers with ground beef, rice, and cheese, ready in just over an hour.

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Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb lean ground beef
• 1 small onion, diced
• 1/2 cup water
• 2 green bell peppers, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup long grain white rice, uncooked
• 2 tbsp tomato paste
• 1 tsp black pepper
• 1 1/4 tsp salt, divided
• 15 oz canned diced tomatoes
• 4 tsp dried oregano, divided
• 1/4 cup fresh parsley, chopped

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Instructions

1. Heat the olive oil in a large pot or deep skillet over medium heat. Add the ground beef, chopped green peppers, onion, minced garlic, 3 teaspoons of the oregano, 1 teaspoon of salt, and the black pepper. Cook for 8-10 minutes until the beef is browned and vegetables soften.
2. Stir in the tomato paste and sauté for 2-3 minutes until fragrant and well combined with the meat mixture.
3. Add the uncooked rice, diced tomatoes (undrained), remaining oregano, remaining 1/4 teaspoon salt, and water. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover tightly and simmer for 45 minutes, or until the rice is tender and liquid is absorbed.
5. Remove from heat and let stand covered for 5-10 minutes. Fluff with a fork, then serve topped with shredded cheddar cheese and fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 12 min
• Resting Time: 10 min
• Cook Time: 55 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 335
• Sugar: 4g
• Sodium: 815mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 1g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 85mg

Keywords: unstuffed peppers, one pot meal, ground beef recipe, easy dinner, skillet meal