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This Unstuffed Peppers recipe is everything you love about classic stuffed bell peppers—tender rice, savory ground beef, sweet peppers, and melty cheese—but made the easy way in one pot. No stuffing, no baking, and no extra dishes. Just a cozy, hearty dinner that comes together fast on the stovetop.
The magic of this recipe is how simple it is. The rice cooks right in the same pot as the beef and peppers, soaking up all that rich, savory flavor as it simmers. It’s quicker than traditional stuffed peppers, easier to make on a busy weeknight, and just as comforting and satisfying.
If you love recipes like my Stuffed Peppers or Italian Stuffed Peppers, this is the easy, family-friendly version you’ll find yourself making again and again.
Let’s make this!
What Are Unstuffed Peppers?
Unstuffed peppers are a simpler, one-pot version of classic stuffed bell peppers. Instead of hollowing and filling whole peppers, everything cooks together in one pan—ground beef, rice, peppers, and sauce—so you get all the same cozy flavors in a fraction of the time.
It’s quicker, easier, and perfect for busy weeknights, while still delivering that classic stuffed pepper taste everyone loves.
Why This Recipe Works
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Classic Flavors, Simplified: All the comfort of stuffed peppers without the fuss of hollowing and baking.
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Family-Friendly: Familiar ingredients make it a hit with both kids and adults.
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Balanced & Hearty: Beef, peppers, rice, and cheese make a complete, filling meal in one pot.
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Make-Ahead Friendly: Holds up beautifully for leftovers, meal prep, or even freezing.
Unstuffed Peppers vs Stuffed Peppers
The biggest difference comes down to time and method. Traditional stuffed peppers are filled and baked, which takes more prep and a longer cook time. Unstuffed peppers skip the extra steps by cooking everything together in one pot.
The result is just as flavorful, but faster, easier, and perfect for a weeknight dinner.
Before You Start
✨ One-Pot Method: This recipe is made entirely on the stovetop, which means faster cooking and fewer dishes. The rice cooks right in the same pot, soaking up all the rich flavor from the beef, peppers, and broth as it simmers.
✨ Use the Right Pan: A large, high-sided skillet or Dutch oven works best here. Make sure it has a tight-fitting lid so the rice cooks evenly and doesn’t dry out.
✨ No Pre-Cooking the Rice: The rice cooks right in the pot with the broth and tomatoes, which means less prep and more flavor. No extra pot, no extra steps—just one pan and dinner’s on the way.
✨ Use Fresh, Crisp Peppers: Choose bell peppers that are firm and glossy. Softer peppers can break down too much and lose their texture as the dish cooks.
✨ Drain the Tomatoes Well: Too much liquid can throw off the rice-to-liquid ratio and make the dish too loose. Draining the tomatoes helps everything cook up perfectly tender instead of watery.
✨ Crush the Rosemary: Rolling dried rosemary between your fingers before adding it releases more flavor and helps it blend into the dish.
✨ Check the Rice Early: Different brands of rice can cook at slightly different speeds. Start checking around the 20-minute mark and add a splash of broth if needed.
✨ Let It Rest: After adding the cheese, cover and let the dish sit off the heat for about 10 minutes. This helps the cheese melt evenly and gives the flavors time to settle.
✨ Make It Ahead: You can cook everything up to the point before adding the cheese, then refrigerate for up to 24 hours. Reheat gently, add the cheese, and let it rest before serving.
Unstuffed Peppers Ingredients + Key Notes
Ground beef: This gives the dish its hearty, savory base. I like to use lean ground beef so you still get great flavor without ending up with a greasy finished dish.
Onion: Onion builds the first layer of flavor and gives the whole dish that cozy, homemade stuffed pepper taste.
Bell peppers: These are the heart of unstuffed peppers. I like using a mix of colors for the best balance of sweetness, flavor, and pretty color in the finished dish.
Garlic: Fresh garlic adds depth and warmth and keeps the flavor from tasting flat.
Italian seasoning: This brings all those familiar stuffed pepper flavors together and gives the dish that classic comfort-food feel.
Rosemary: Just a little dried rosemary adds extra depth and makes the flavor taste a little more special. Crush it between your fingers before adding so it blends in better.
Worcestershire sauce: This is one of those small ingredients that makes a big difference. It adds rich, savory depth and helps round out the beefy flavor.
Fire-roasted diced tomatoes: These add moisture, a little smoky depth, and tomato flavor without making the dish too heavy. Be sure to drain them well so the rice cooks up tender instead of soupy.
Ketchup: Ketchup adds a touch of sweetness and tang, which helps balance the peppers, tomatoes, and beef. It gives the dish that classic stuffed pepper flavor people expect.
Beef broth: The broth does double duty here. It adds flavor while also giving the rice the liquid it needs to cook right in the pot.
Uncooked long-grain white rice: This cooks right in the skillet and soaks up all the flavor from the broth, beef, and peppers as it simmers. Long-grain white rice stays fluffy and tender without getting gummy.
Mozzarella cheese: Mozzarella melts into that gooey, cozy finish that makes this feel extra comforting. It’s mild enough to let the stuffed pepper flavors still shine.
That’s the tone shift I was aiming for: less “ingredient list,” more “why this ingredient matters in this specific dish.”
🥣 How to Make Unstuffed Peppers
Brown the beef. In a large skillet or Dutch oven over medium-high heat, cook the ground beef until browned and cooked through. Drain excess grease if needed to keep the finished dish from becoming too heavy.
Build the flavor base. Add the chopped onion and bell peppers to the skillet and cook until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the rice and liquids. Stir in the uncooked rice, drained fire-roasted tomatoes, beef broth, Worcestershire sauce, ketchup, and seasonings. Mix everything well so the rice is fully coated and evenly distributed.
Simmer until tender. Bring the mixture to a gentle simmer, then reduce the heat, cover, and cook until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking and check that the rice cooks evenly.
Finish with cheese. Sprinkle the mozzarella cheese over the top, cover, and remove from heat. Let it sit for about 10 minutes so the cheese melts and everything settles into a rich, cohesive dish.
⭐ Pro Tips for the Best Unstuffed Peppers
⭐ Toast your rice: After sautéing the peppers and onions, stir in the rice for about a minute before adding the broth. This adds a little extra depth of flavor and helps keep the rice from getting mushy.
⭐ Use a Dutch oven: A heavy pot distributes heat more evenly, which helps the rice cook gently and prevents it from scorching on the bottom.
⭐ Mix your peppers: Using a combination of red, green, and yellow bell peppers gives you the best balance of sweetness, flavor, and color.
⭐ Cheese trick: Stir a small handful of cheese into the mixture before topping it. You’ll get creamy pockets throughout the dish plus that melty layer on top.
⚠️ Common Mistakes
Overcooking the rice: If the rice cooks too long or there’s too much liquid, it can turn mushy. Keep an eye on it toward the end of cooking and remove from heat as soon as it’s tender.
Not draining excess grease: If your ground beef is too greasy, the whole dish can feel heavy. Drain off excess fat after browning, but leave a little behind for flavor.
Too much liquid: Adding too much broth or not draining the tomatoes properly can make the dish loose instead of hearty. Stick to the measurements and drain the tomatoes well.
Undercooked peppers: If the peppers aren’t softened enough, they can taste too sharp. Let them cook with the onions until tender before adding the rest of the ingredients.
Skipping seasoning adjustments: Taste before serving and adjust salt if needed. The rice absorbs a lot of flavor as it cooks, so a final seasoning check makes a big difference.
What to Serve With Unstuffed Peppers
This hearty one-pot dinner pairs well with something fresh, something cozy, and a simple dessert to finish the meal.
Fresh & Crisp Sides
A simple House Salad with homemade Buttermilk Dressing, Carrot Salad, or a bright Cucumber Tomato Salad balances the richness beautifully.
Comfort Food Pairings
Fluffy Homemade Crescent Rolls, Bisquick cornbread, or buttery Garlic Bread are perfect for soaking up every last bite.
Sweet Finishes
End the meal on a cozy note with my Fudge Pie, Peach Cobbler, or Pineapple Sunshine Cake.
Storing + Reheating + Freezing + Make-Ahead
Storing: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm individual portions in the microwave with a splash of broth if needed. For larger portions, reheat gently on the stovetop or cover and warm in a 350°F oven until heated through.
Freezing: Let the dish cool completely, then transfer it to airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: You can prepare everything up to the point of simmering, then cool and refrigerate it. When you’re ready to serve, reheat gently on the stovetop, add the cheese, and let it rest before serving.
Frequently Asked Questions
◆ Do I have to pre-cook the rice?
Nope—one of the best parts of this recipe is that you don’t have to. The uncooked rice goes straight into the pot with the broth and tomatoes, where it cooks up fluffy and tender as everything simmers together. No extra pot, no extra step—just one pan and dinner’s ready.
◆ Can I use brown rice instead of white?
Yes, but keep in mind it will take longer to cook and will likely need extra broth. For the best texture, I recommend sticking with long-grain white rice, which cooks up tender without getting mushy.
◆ Can I make this with ground turkey or chicken?
Absolutely. Just season a little more generously, since leaner meats need a bit of extra help in the flavor department. Either one still makes a cozy, hearty dinner.
◆ Does this freeze well?
Yes. Let it cool completely, then transfer it to airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
◆ Why make unstuffed peppers on the stovetop instead of in the oven?
The stovetop is faster, easier, and more weeknight-friendly. The rice cooks more quickly and evenly, and you still get all the cozy flavor of classic stuffed peppers without the extra baking time.
More Stuffed Pepper-Inspired Dinners
If you love easy dinners like this one, here are a few more cozy favorites to try next:
Stuffed Pepper Soup: All the comforting flavors of stuffed peppers in a warm, hearty bowl that’s perfect for chilly nights.
Crockpot Stuffed Pepper Soup: An easy set-it-and-forget-it version that’s great for busy days when you still want a cozy homemade dinner.
Cabbage Roll Skillet: Another quick stovetop dinner with hearty, comforting flavor and much less work than the traditional version.
Cabbage Roll Casserole: A baked, family-style take on cabbage rolls that’s rich, filling, and perfect for make-ahead meals.
Tried This Recipe?
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If you tried this Unstuffed Peppers Skillet, I’d love to hear what you think! Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and share your kitchen creation with me on Instagram by tagging @gonna_want_seconds.
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Unstuffed Peppers (Easy One-Pot Ground Beef & Rice)
Ingredients
- olive oil
- 1 pound ground beef
- salt
- black pepper
- 1 cup onion, chopped
- 2 large bell peppers, seeded, ribs removed, cut into 1 inch square pieces
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary, crushed in your hand before adding
- 1 tablespoon Worcestershire
- 1 (15-ounce) can fire roasted diced tomatoes, well drained
- 1/2 cup ketchup
- 1 1/4 cups (plus more as needed) low-sodium beef broth
- 3 cups mozzarella, ~divided shredded
- 1 cup long-grain white rice, uncooked
Instructions
- Drizzle a little olive oil in a Dutch oven. Add ground beef, 1 1/4 teaspoon salt, and 3/4 black pepper to skillet, browning, and crumbling ground beef (1 pound), over medium heat until there is no longer any pink in the meat. Transfer to a paper towel-lined plate.
- If there aren't 2 tablespoons of drippings in the skillet, make up the difference with olive oil. Add the onion (1 cup) and bell peppers (2) and sauté over medium, stirring often, until onions are translucent.
- Add garlic (1 tablespoon), Italian seasoning (1 tablespoon), and rosemary (1 teaspoon), then continue to sauté, stirring constantly, until garlic and herbs are fragrant, about 1-2 minutes.
- Add Worcestershire sauce (1 tablespoon), fire-roasted diced tomatoes (1 can), ketchup, 1 1/4 cups beef broth, 2 cups mozzarella, ground beef, and rice (1 cup), and stir to combine evenly.
- Bring the mixture to a boil over medium-high heat. Immediately reduce heat to low and simmer, covered for 20 minutes. Uncover and stir, checking to see if the rice needs more beef broth to cook to tender, cover and finish cooking until rice is tender, about 10-12 minutes.
- Remove pot from heat, stir, and adjust seasoning if needed. Sprinkle cheese over top, recover, and let sit, off heat, until cheese is melted about 10 minutes.
Notes
- Method: We make this stuffed pepper casserole on the stovetop rather than in the oven. I have made it both ways. When the casserole is made in the oven, it takes significantly longer to cook until the rice is done. The stovetop makes a casserole with all the fabulous flavors in a fraction of the time.
- Rest It!: Allow the casserole to sit for about 10 minutes before serving.
Nutrition
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I will precook the rice next time. The flavor is good, but the rice took a long time to cook and I kept having to add broth. It seems easier to just precook the rice first. It needs a lot more liquid or it gets stuck to the pot.
Hi Kathleen. Made this and was absolutely delicious. Except I cooked way longer than you had here and my rice was still crunchy. I mean, I cooked like 20 minutes longer and let sit with the lid on it for 20 minutes. Could it have been the rice I used? It was long grain rice. I will make this again, however, would like to know if I did something wrong. Thank you .
Hi Cathy. I can’t imagine it was your rice. I think maybe it just the difference in our ovens and how they hold temperature. I’m so glad you enjoyed it!
I made this for dinner today for myself & my mom & it was delicious… 😋 Thank u for ur wonderful recipe 💓
That’s wonderful! Thank you so much, Alecia 🙂
I’m always tired coming home from work, this is a bomb and one pot meals are my life savers. Thank you so much!!
I couldn’t agree more, the perfect mid week dinner 🙂 Thanks, Kate!
Another A+ recipe, Kathleen! I used ground turkey, 2 cans of fire roasted tomatoes since the only ones I could find were 10 oz, no salt due to our dietary restrictions and brown rice. Next time, I will add another bell pepper. My husband and I loved it. He asked me what the name of it was, telling me that it was a keeper! Thank you again. We love your recipes ❤. Leesa
Yaaay! Thank you so much Leesa! I’m so happy it was a hit. I love your version too 🙂
Thanks for your positive review 🙂
Can you modify this for a slow cooker?
Hi Kathleen! When, exactly, do we add the ground beef back in? You’ve got us cooking & removing from pot in step 1 of the recipe card instructions, never to be mentioned again. Just want to make sure I get it right! Thanks so much for all your hard work, and the great recipes you send us.
Oops! In step 4. Thanks for pointing it out, it’s been updated. Thanks again and enjoy!