Why You’ll Love This Recipe

One Pot Unstuffed Pepper Skillet is a fast, flavorful, and fuss-free version of classic stuffed peppers. Made with ground beef, bell peppers, rice, tomatoes, and simple seasonings, this dish brings all the hearty comfort of the original without the extra work. Everything cooks in a single skillet, making cleanup a breeze and weeknight dinners easier than ever.

ingredients

One Pot Unstuffed Pepper Skillet (Quick & Easy)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefbell peppers (any color)oniongarlicdiced tomatoes (with juice)tomato saucesaltpepperItalian seasoningcooked white ricelong-grain rice (uncooked, if cooking in the skillet)beef brotholive oilshredded cheese (optional for topping)

directions

Heat olive oil in a large skillet over medium heat.

Add diced onion and cook until translucent, then add minced garlic and cook for another 30 seconds.

Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

Stir in diced bell peppers and cook for 3-4 minutes until slightly softened.

Add uncooked rice, diced tomatoes, tomato sauce, beef broth, salt, pepper, and Italian seasoning. Stir well to combine.

Bring the mixture to a simmer, then cover and reduce heat to low. Cook for about 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.

Remove from heat and fluff the mixture with a fork.

Top with shredded cheese if desired and let it melt before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Swap ground beef with ground turkey or chicken for a lighter version.

Use quinoa instead of rice for added protein.

Add black beans or corn for a Tex-Mex twist.

Top with sour cream or avocado slices for a creamy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth to restore moisture.Freeze portions for up to 2 months and thaw overnight before reheating.

FAQs

Can I use cooked rice instead of uncooked?

Yes, reduce the broth and cook time accordingly since the rice is already soft.

Do I need to pre-cook the bell peppers?

No, they soften as the dish simmers, saving you time.

Can I make this vegetarian?

Absolutely, substitute the meat with lentils or a plant-based ground option.

What kind of cheese works best?

Cheddar, mozzarella, or a Mexican blend are great options.

Is this recipe gluten-free?

Yes, as long as all packaged ingredients like broth and tomato sauce are gluten-free.

Can I double the recipe?

Yes, just use a larger skillet or pot to accommodate the extra volume.

Can I use brown rice?

Yes, but it will require a longer cooking time and more liquid.

Can I make it spicy?

Add crushed red pepper flakes or diced jalapeños for heat.

Is this kid-friendly?

Very much so—mild flavors, soft texture, and cheesy topping appeal to most kids.

Can I prep this ahead?

Yes, chop the veggies and store them in the fridge, or make the whole dish and reheat when ready.

Conclusion

One Pot Unstuffed Pepper Skillet is a comforting and efficient meal that delivers big flavor with minimal effort. It’s the perfect answer to busy weeknights when you want something hearty, wholesome, and easy to clean up. With simple ingredients and endless variation options, this dish is sure to become a regular on your dinner table.