Easy Unstuffed Peppers Recipe: Quick Skillet Dinner (Print Version)
Simplify dinner with our Easy Unstuffed Peppers Recipe! All the classic flavors, no fuss. Perfect for busy weeknights, ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground beef (80/20 preferred)
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
05 -
3 medium bell peppers (any color), chopped
06 -
2 cups cooked rice (white or brown)
→ Flavor Builders
07 -
1 (15 oz) can diced tomatoes, undrained
08 -
1 (8 oz) can tomato sauce
09 -
1 cup beef broth (low-sodium)
10 -
1 tbsp Worcestershire sauce
11 -
1 tbsp Italian seasoning
12 -
½ tsp salt, or to taste
13 -
¼ tsp black pepper, or to taste
→ Cheese & Toppings
14 -
1 cup shredded cheese (Cheddar, Mozzarella, or blend)
15 -
2 tbsp fresh parsley, chopped (for garnish)
→ Optional Extras
16 -
Pinch of red pepper flakes (for heat)
17 -
1 tsp smoked paprika (for warmth)
# Instructions:
01 -
Grab your biggest skillet, pop it over medium-high heat, and toss in that ground beef. Break it up with your spatula and let it brown up nicely, about 5-7 minutes. You want a good sear on it, not just gray meat! This is where all that flavor starts building, honestly. I always forget to season it during this step, so a little salt and pepper now won't hurt, trust me.
02 -
Once the beef is browned, drain off most of the excess fat – I usually leave just a tablespoon or two for flavor. Now, toss in your chopped onion and let it soften, about 3-4 minutes, until it's translucent and smelling sweet. Then, add the minced garlic and cook for just another minute until it's fragrant. Don't let that garlic burn! I've done that, and it's a sad, bitter disaster. Keep it moving!
03 -
Pour in your diced tomatoes (undrained!), tomato sauce, and beef broth. Add the Worcestershire sauce and a generous sprinkle of Italian seasoning, salt, and pepper. Stir it all together, scraping up any browned bits from the bottom of the pan – that's pure flavor! It smells so good at this point, like a cozy Italian kitchen. Bring it to a gentle simmer.
04 -
Add your chopped bell peppers to the simmering sauce. Give everything a good stir, then cover the skillet and let it all simmer for about 10-12 minutes. You want those peppers to soften up a bit but still have a slight bite. I once cooked them too long and they turned mushy, which wasn't my favorite texture. Keep an eye on them!
05 -
Uncover the skillet and stir in your cooked rice. This is where it really starts to feel like an Easy Unstuffed Peppers Recipe. Let it warm through for another 2-3 minutes, stirring occasionally. Taste it! Does it need more salt? A little more pepper? Maybe a pinch of red pepper flakes if you like a little heat? Adjust it to your liking, like you're the chef of your own kitchen, which you are!
06 -
Finally, sprinkle that shredded cheese all over the top. Cover the skillet again for a minute or two, just until the cheese is melted and bubbly. Or, if you're feeling fancy like me sometimes, pop it under the broiler for a minute for a golden, bubbly crust – but watch it like a hawk, it burns fast! Garnish with fresh parsley, and there you have it, a delicious, comforting Easy Unstuffed Peppers Recipe ready to devour.
# Notes:
01 -
Don't overcook your bell peppers; they should be tender-crisp, not mushy.
02 -
Leftovers taste even better the next day, making it a great meal-prep option.
03 -
Feel free to swap ground beef for turkey or even Italian sausage for a different flavor.
04 -
Serve with crusty bread to soak up all that delicious, savory sauce.
# Tools You'll Need:
01 -
Large skillet with lid
02 -
cutting board
03 -
knife
04 -
spatula
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 30 g
Protein: 28 g