If you like stuffed peppers, you’ll love this unstuffed peppers skillet because it’s unbelievably fast! It has the same great taste of stuffed peppers, without having to stuff them. Featuring ground beef, bell peppers and tomatoes, you’ll have dinner on the table in 30 minutes.
If you’re a fan of stuffed peppers, you’ll love this unstuffed peppers recipe. It’s a perfect meal when you need to get dinner on the table in 30-minutes.
It features all the same ingredients as stuffed peppers — ground beef, rice, onions, tomatoes, cheese and seasoning. The only difference is that the peppers are not stuffed. In this recipe, the bell peppers are cut up into bite sized pieces. That makes this meal much faster to make, and you still get the same great taste.
Easy One-Skillet Meal
This recipe is a one-skillet wonder! It’s a healthy all-in-one dinner that reheats easily, creates minimal dirty dishes, and that the entire family loves.
We also really like how you can modify this meal. No rice? No problem! You can use Quinoa. Want more veggies? Sure! You can easily add mushrooms, frozen spinach (chopped and drained), or other veggies.
The ingredients for unstuffed peppers:
- Ground Beef: Ground beef is our favorite for this recipe.
- Bell Peppers: You can use any type of bell pepper for this recipe. Use whatever you have on hand. If desired, you can also add more veggies like mushrooms.
- Rice: You can use any type of white rice or brown rice in this recipe. Quinoa also works well, but it does change the texture. If you need to get dinner on the table really fast, go with white rice since it cooks faster than brown rice. You can not use cauliflower rice in this recipe because it releases liquid as it cooks. White and brown rice absorb some of the liquid and broth, which is what you want for this unstuffed peppers recipe.
- Cheese. We love a blend of cheddar cheese and pepper jack for this recipe. You can also use the cheeses by themselves if you only have one type on hand. Monterray jack is also great for this dish.
What to serve with unstuffed peppers?
This is a healthy all-in-one dinner that could be served alone. However, we usually like to serve it with a side salad that is loaded with veggies.
Can you freeze stuffed peppers?
Yes! This recipe stores beautifully.
To store for leftovers the next day, simply place in an airtight storage container in the refrigerator for up to 4 days. You can easily reheat in the microwave until warmed throughout.
To freeze, store in an airtight freezer-safe container in the freezer for up to three months. Let thaw overnight in the refrigerator before reheating. Or, if you’re in a pinch, you can use the defrost setting on your microwave and then reheat.
Other ways to use beef and peppers
In our kitchen, bell peppers and beef go together like peanut butter and jelly. We are always combining them in recipes. Here are a few of our other favorite recipes with bell peppers and beef:
- Stuffed Bell Peppers
- Stuffed Pepper Soup
- Pepper Steak Stir Fry
- Slow Cooker Pepper Steak
- One-Skillet Nacho Supreme Dip
One More Thing
Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.
Here are a few other links you may like:
- What everybody ought to know about beef cuts
- Buying a Cow. How Much Beef Is It?
- Is It Done Yet? The Best Meat Thermometer
- How We Raise Our Grass Fed Beef
- Bonfire Burger
- Prime Rib Roast with Garlic Herb Butter
Unstuffed Peppers Skillet
- 1 lb ground beef
- 1/2 cup diced yellow onion
- 2 cloves garlic minced
- 2 cups diced bell peppers any color
- 1 can diced tomatoes with juices 14.5 oz
- 1 can tomato sauce 8 oz
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 cup rice brown rice or long grain white rice (uncooked)
- 1 cup Cheddar cheese or Pepper Jack Cheese shredded
- Heat large skillet over medium-high heat. Brown ground beef with onion, garlic and green peppers. Cook 7-10 minutes until beef is no longer pink and vegetables are tender. Drain and return to skillet.
- Add tomato sauce, diced tomatoes, Worcestershire sauce, rice and broth; stir to combine.
- Bring mixture to a simmer over medium heat. Cover and continue simmering on medium-low heat for about 25 minutes, or until rice is tender. If liquid gets too low, add an additional ½ cup water.
- When rice is tender, stir in cheese
- Cover and continue cooking until cheese is melted and bubbly. Serve warm.