If you love the cozy, comforting vibes of stuffed peppers but want something quicker and less fussy, this Unstuffed Pepper Skillet Recipe is about to become your new weeknight hero. It’s a vibrant, colorful dish packed with hearty ground beef, tender bell peppers, and a tomato-ey, herby sauce all coming together in one skillet. The joy is in its simplicity—no hollowing out peppers or juggling multiple pans, just delicious, satisfying flavors melding beautifully for a fuss-free family meal.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one brings something essential to the texture, color, and flavor of this dish. Simple pantry staples meet fresh produce to create a balanced and hearty skillet meal that’s ready in no time.
- Ground beef (or ground turkey): Provides rich, savory protein and a comforting base for the skillet.
- Medium onion, diced: Adds a bit of sweetness and depth when sautéed.
- Large bell peppers, diced: Bring vibrant color, slight crunch, and a fresh flavor contrast.
- Cooked rice: Gives the dish substance and soaks up all the delicious tomato juices.
- Can of diced tomatoes, undrained: Adds moisture and tangy brightness to keep the skillet saucy.
- Tomato sauce: Thickens the sauce a bit and enhances that classic stuffed pepper flavor.
- Garlic powder: Boosts the savory aroma without overpowering the other spices.
- Onion powder: Compliments the fresh onion with an extra layer of subtle sweetness.
- Dried oregano: Brings an earthy, herbaceous note for warmth.
- Smoked paprika: Adds a hint of smokiness and mild spice for complexity.
- Salt and pepper: Essential seasonings to balance and enhance all the flavors.
- Shredded mozzarella cheese (optional): Melts into a gooey topping for extra comfort and creaminess.
- Olive oil: For browning the beef and sautéing the veggies, adding a silky finish.
How to Make Unstuffed Pepper Skillet Recipe
Step 1: Cook the Beef
Start by heating the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks until it turns a beautiful golden brown and is no longer pink inside. This step builds a savory foundation, and you can drain any excess fat to keep things lighter if you prefer.
Step 2: Sauté the Veggies
Next, toss in your diced onion and bell peppers straight into the skillet with the browned beef. Sauté them together for about 4 to 5 minutes until the onions turn translucent and peppers soften just a bit, releasing their sweetness. This creates an aromatic and colorful base that’s key to the dish.
Step 3: Add Rice and Sauces
Now, stir in the cooked rice, the entire can of diced tomatoes with their juices, and the tomato sauce. Sprinkle in the garlic powder, onion powder, oregano, smoked paprika, and season with salt and pepper. Give everything a good mix so the rice and veggies soak in all those lovely tomatoey flavors.
Step 4: Simmer to Blend Flavors
Lower the heat to a gentle simmer, cover the skillet, and let everything mingle for 5 to 10 minutes. This step is where the magic happens—the ingredients soften further, and the flavors have time to marry into something truly delicious and comforting.
Step 5: Optional Cheese Topping
If you’re feeling indulgent, sprinkle shredded mozzarella cheese evenly over the surface and cover the skillet again. Wait 2 to 3 minutes until the cheese melts to gooey perfection, adding a luscious creamy finish that’s hard to resist.
Step 6: Serve and Enjoy
Scoop the hot skillet mixture onto plates and dive into this hearty, weeknight winner. It’s a fuss-free way to enjoy all the flavors of stuffed peppers without the prep hassle, warming you up from the inside out.
How to Serve Unstuffed Pepper Skillet Recipe
Garnishes
Brighten your skillet dinner with a handful of fresh chopped parsley or a sprinkle of green onions for a fresh contrast to the rich tomato and beef flavors. A dollop of sour cream or a squeeze of fresh lemon juice can also elevate the dish by adding creaminess or a zesty punch.
Side Dishes
This skillet stands proudly on its own, but if you want to add a little extra, light sides like a crisp green salad or steamed broccoli complement the hearty main dish well without overpowering it. Garlic bread or warm dinner rolls are perfect if you want to soak up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve the unstuffed pepper skillet over a bed of cauliflower rice for a low-carb option or stuff it into warm pita pockets topped with fresh herbs and shredded cheese. It also makes a tasty filling for baked potatoes or even as a taco alternative for a family taco night with a nutritious spin.
Make Ahead and Storage
Storing Leftovers
This Unstuffed Pepper Skillet Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent choice for meal prep lunch or dinner the next day.
Freezing
If you want to make a bigger batch, this skillet freezes wonderfully. Simply cool completely, then portion it out into freezer-safe containers or bags. It will keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat with a splash of water or broth to keep it moist, or pop it in the microwave, stirring occasionally until hot all the way through. If you added cheese on top originally, a quick sprinkle of fresh cheese before reheating revives that melty goodness.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works just as well and keeps the dish a bit lighter while still providing plenty of protein and flavor.
Is this recipe gluten-free?
Yes, this Unstuffed Pepper Skillet Recipe is naturally gluten-free as long as you use gluten-free tomato sauce and seasonings. It’s a safe and tasty option for gluten-sensitive eaters.
Can I make this vegetarian?
You can swap the ground beef for plant-based crumbles or cook with extra beans and vegetables for a hearty vegetarian version that still hits all the familiar notes.
What kind of rice works best?
Any cooked rice is fine—white, brown, or even cauliflower rice if you want a low-carb option. Just make sure it’s fully cooked before adding to the skillet so it heats evenly.
Can I add more spices or heat?
Definitely! Feel free to customize with chili flakes, cumin, or fresh chopped jalapeños if you want to give it a spicy kick. This recipe is very flexible to your taste preferences.
Final Thoughts
This Unstuffed Pepper Skillet Recipe is one of those comforting, fuss-free meals that feel like a warm hug after a busy day. It’s easy to make, packed with flavor, and versatile enough to suit your family’s tastes. I truly hope you give it a try soon—you might just find it becoming a beloved staple in your weeknight rotation.
Print
Unstuffed Pepper Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Skillet Meal
- Method: Stovetop
- Cuisine: American
Description
This Unstuffed Pepper Skillet is a quick and easy one-pan meal that captures all the delicious flavors of traditional stuffed peppers without the hassle. Ground beef, sautéed vegetables, rice, and tomatoes come together in a savory skillet dish perfect for weeknight dinners. Optionally topped with melted mozzarella, this comforting dish is hearty, flavorful, and ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 2 large bell peppers (any color), diced
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/4 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- 1 tablespoon olive oil (for cooking)
Instructions
- Cook the beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary to avoid greasiness.
- Sauté the veggies: Add the diced onion and bell peppers to the skillet with the beef. Sauté for 4-5 minutes, stirring occasionally, until the vegetables become soft and fragrant.
- Add the rice and sauces: Stir in the cooked rice, diced tomatoes with their juices, tomato sauce, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper. Mix everything thoroughly to evenly distribute the flavors.
- Simmer: Reduce the heat to low and cover the skillet. Allow the mixture to simmer gently for 5 to 10 minutes so the flavors meld and the dish heats through evenly.
- Add cheese (optional): If using, sprinkle the shredded mozzarella cheese over the top of the skillet mixture. Cover again and cook for an additional 2 to 3 minutes until the cheese melts into a gooey topping.
- Serve: Serve the unstuffed pepper skillet hot straight from the pan. Enjoy this easy, satisfying dinner packed with classic stuffed pepper flavors.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use cauliflower rice to make this recipe low-carb and gluten free.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily on the stovetop or microwave.
- Feel free to add extra vegetables like zucchini or mushrooms for more nutrition.
- For a vegetarian twist, use plant-based ground crumble and vegetable broth instead of meat.
