I get all the saucy, savory goodness of stuffed peppers in a quick skillet dinner with none of the fuss. This one-pan favorite is hearty, colorful, and loaded with beef, rice, tomatoes, and peppers in every bite.

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I’m obsessed with this Unstuffed Peppers Skillet because it gives me all the big, saucy stuffed pepper flavor without the fussy little pepper boats. I love how the ground beef gets rich and savory, while the bell peppers keep every bite bright and hearty.

And that skillet situation? Exactly the kind of dinner I want when I’m hungry and not in the mood for drama.

It’s messy in the best way, loaded with flavor, and totally satisfying. But the real win is how it tastes like a full-on comfort dinner with way less effort.

Big flavor. One pan.

My kind of meal.

Ingredients

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Ground beef makes it hearty, filling, and weeknight-dinner approved.
Yellow onion adds that cozy, savory base you’d miss if it wasn’t there.
Bell peppers bring color, crunch, and that classic stuffed pepper vibe.
Garlic makes everything smell amazing and taste way less boring.
White rice soaks up the sauce and turns this into a full meal.
Diced tomatoes keep it juicy, bright, and a little chunky.
Tomato sauce pulls everything together with that rich, saucy comfort.
Beef broth adds deeper flavor than water ever could.
Italian seasoning gives it an easy herby backbone without trying too hard.
Worcestershire sauce adds a little salty, savory magic.
Basically, it helps.
Smoked paprika brings warmth and a tiny smoky kick.
Cheddar cheese gets melty on top, because you’ll probably want that.
Fresh parsley or cilantro adds a fresh finish.
Plus, it looks pretty.

Ingredient Quantities

1 pound ground beef

1 medium yellow onion, diced

2 bell peppers (about 1 each red and green), diced

3 cloves garlic, minced

1 cup long grain white rice, rinsed

1 can (14.5 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

2 cups beef broth

2 tablespoons olive oil

1 teaspoon Italian seasoning

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1 cup shredded cheddar cheese, optional

2 tablespoons chopped fresh parsley or cilantro for garnish, optional

How to Make this

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1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if needed.

2. Add 1 medium diced yellow onion and the 2 diced bell peppers to the skillet; cook until softened, about 4 to 5 minutes. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.

3. Stir in 1 cup rinsed long grain white rice, 1 teaspoon Italian seasoning, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika to evenly coat the rice and vegetables.

4. Pour in 1 can 1
4.5 ounce diced tomatoes with their juices, 1 can 8 ounce tomato sauce, and 2 cups beef broth. Stir to combine and bring to a gentle boil.

5. Reduce heat to low, cover the skillet, and simmer until the rice is tender and most of the liquid is absorbed, about 18 to 20 minutes. Resist lifting the lid too often.

6. Remove the skillet from heat and let sit covered for 5 minutes to finish steaming the rice.

7. If using, sprinkle 1 cup shredded cheddar cheese over the top, replace the lid for 2 to 3 minutes until the cheese melts.

8. Taste and adjust seasoning with more salt and pepper if needed. Garnish with 2 tablespoons chopped fresh parsley or cilantro if desired and serve warm.

Equipment Needed

1. Large heavy skillet with a tight-fitting lid
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Fine-mesh strainer or colander (for rinsing rice)
7. Can opener
8. Liquid measuring cup

FAQ

Q: How long does this Unstuffed Peppers Skillet take to make?

A: About 35 to 45 minutes total: 10 minutes to brown the beef and soften vegetables, then 20 to 25 minutes simmering with rice until rice is tender and liquid is absorbed.

Q: Can I substitute the ground beef with something else?

A: Yes. Use ground turkey, chicken, or a plant-based crumbled product in a 1:1 swap. You may need a few extra minutes for browning and to adjust seasoning.

Q: Can I use brown rice instead of white rice?

A: Yes, but brown rice requires more liquid and longer cooking time. Use about 2 1/2 cups beef broth and simmer 40 to 45 minutes, checking for doneness and adding liquid if needed.

Q: How do I know when the rice is fully cooked?

A: Rice is done when it is tender with no hard center and most of the liquid is absorbed. Stir gently and taste a small spoonful to confirm texture before removing from heat.

Q: Can I make this ahead and reheat?

A: Yes. Cool and refrigerate up to 3 days or freeze up to 3 months. Reheat covered on the stovetop over low heat adding a splash of broth or water if it seems dry, or microwave until heated through.

Q: How can I make this gluten free?

A: The base recipe is naturally gluten free if you use gluten free beef broth and a gluten free Worcestershire sauce. Check labels to be sure.

Unstuffed Peppers Skillet Recipe Substitutions and Variations

Ground beef: use ground turkey or chicken for leaner meat; use crumbled tempeh or a plant-based crumbled beef substitute for vegetarian option.
Long grain white rice: swap with quinoa for more protein and a nuttier texture; use brown rice for more fiber; use cauliflower rice to keep it low carb.
Beef broth: substitute with chicken broth or vegetable broth for a milder flavor; use low sodium broth and adjust salt to taste.
Worcestershire sauce: replace with soy sauce or tamari for umami; use a splash of balsamic vinegar plus a pinch of sugar if you want a similar sweet tang.

Pro Tips

– Brown the meat really well until it has some deep caramel color. Those browned bits add a lot of savory flavor, and draining excess fat will prevent the dish from becoming greasy.

– After adding the rice, stir and let it toast with the vegetables for a minute. That tiny toasting step helps individual grains stay separate and brings a nuttier rice flavor.

– Use a gentle, steady simmer and keep the lid on. Lifting the lid frequently cools the pan and lets steam escape, which can make the rice cook unevenly. If the liquid looks low near the end, add a few tablespoons of hot broth rather than cold water.

– Finish with the cheese and a short resting period off the heat. Covering for a few minutes melts the cheese evenly and lets the rice steam to perfect tenderness; a splash of acid like a squeeze of lime or a teaspoon of vinegar brightens the whole dish before serving.

Unstuffed Peppers Skillet Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

451

kcal

Equipment: 1. Large heavy skillet with a tight-fitting lid
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Fine-mesh strainer or colander (for rinsing rice)
7. Can opener
8. Liquid measuring cup

Ingredients

1 pound ground beef
1 medium yellow onion, diced
2 bell peppers (about 1 each red and green), diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cups beef broth
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese, optional
2 tablespoons chopped fresh parsley or cilantro for garnish, optional

Directions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if needed.
Add 1 medium diced yellow onion and the 2 diced bell peppers to the skillet; cook until softened, about 4 to 5 minutes. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
Stir in 1 cup rinsed long grain white rice, 1 teaspoon Italian seasoning, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika to evenly coat the rice and vegetables.
Pour in 1 can 1
5 ounce diced tomatoes with their juices, 1 can 8 ounce tomato sauce, and 2 cups beef broth. Stir to combine and bring to a gentle boil.
Reduce heat to low, cover the skillet, and simmer until the rice is tender and most of the liquid is absorbed, about 18 to 20 minutes. Resist lifting the lid too often.
Remove the skillet from heat and let sit covered for 5 minutes to finish steaming the rice.
If using, sprinkle 1 cup shredded cheddar cheese over the top, replace the lid for 2 to 3 minutes until the cheese melts.
Taste and adjust seasoning with more salt and pepper if needed. Garnish with 2 tablespoons chopped fresh parsley or cilantro if desired and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.