Introduction

Oh, hello there! Come on in and kick off your shoes. There’s just something incredibly comforting about stuffed peppers, isn’t there? That cozy, classic flavor combination of tender beef, sweet peppers, and savory tomato sauce that just feels like home. But let’s be honest, stuffing those peppers can be a little bit of a project, right? Especially on a busy weeknight when you’re trying to get a delicious, wholesome meal on the table without spending hours in the kitchen.

Well, get ready for a game-changer! This Unstuffed Pepper Skillet recipe gives you all that amazing, nostalgic flavor you love, but in one easy pan, ready in a flash. No pre-cooking rice separately, no fiddling with stuffing individual peppers. It’s basically the lazy (or maybe just smart!) cook’s dream come true. We’re talking simple ingredients, minimal cleanup, and maximum comfort. Trust me, this is going straight into your regular rotation!

Why You’ll Love This Recipe

Fast: Seriously speedy! Perfect for those “what’s for dinner?!” moments.
Easy: If you can brown ground beef and stir, you can make this!
Giftable: Know someone needing a comforting meal? This travels beautifully!
Crowd-Pleasing: It’s classic comfort food that the whole family will devour.

Ingredients

Here’s what you’ll need to gather up. Most of these are probably staples you already have lurking in your pantry and fridge!

1½ pounds ground beef: I usually go for 85-90% lean, but whatever your favorite is will work!
1 teaspoon Italian seasoning: That magical blend that brings so much flavor.
1 teaspoon onion powder: A pantry hero for adding onion flavor without the chop (though we’re doing that too!).
1 teaspoon garlic powder: Same goes for garlic powder – flavor depth unlocked!
Salt and black pepper, to taste: Don’t be shy with the seasoning – it makes a world of difference.
1 green bell pepper, diced: Classic pepper flavor!
1 red bell pepper, diced: Adds a lovely sweetness and pop of color.
½ yellow onion, diced: The aromatic foundation for so many great dishes.
1 tablespoon olive oil: Just a little to help soften those veggies.
1 tablespoon minced garlic: Fresh garlic brings a wonderful punch!
14.5 oz can petite diced tomatoes, drained: Petite diced means smaller pieces, which I love in this dish. Remember to drain them!
15 oz can tomato sauce: This creates the rich, savory sauce base.
2 cups instant white rice: The secret weapon for speed! Make sure it’s instant rice.
Beef broth (salted), as needed for cooking rice: Check your specific rice package! The amount can vary. Using salted broth adds extra flavor.

How to Make It

Alright, apron on? Let’s get cooking! It all happens in one skillet, which is the best part.

First things first, grab your largest skillet and get it heating up over medium heat. Add your ground beef and start browning it, breaking it up as you go. We want nice, crumbled beef here. Once it’s all browned up, carefully drain off any excess grease.
Now that the beef is looking good, let’s add some flavor! Sprinkle in the Italian seasoning, onion powder, garlic powder, salt, and pepper. Give it a good stir to make sure all that yummy seasoning gets cozy with the beef.
Time for the veggies! Add your diced green bell pepper, red bell pepper, and yellow onion right into the skillet with the beef. Keep cooking, stirring occasionally, until those veggies start to soften up. This usually takes about 5-7 minutes. They don’t need to be super soft yet, just getting there!
Here’s a little trick: push the beef and veggie mixture over to one side of the skillet, creating a little empty space. Add the olive oil to that empty side. Once it’s warm, add the minced garlic. Cook it for just 30-60 seconds until you can really smell that amazing garlic aroma. Be careful not to burn it! Then, stir the fragrant garlic into the beef and vegetable mixture.
Pour in the drained petite diced tomatoes and the tomato sauce. Give everything a good stir to combine. Bring the whole mixture up to a gentle simmer.
Now, sprinkle the instant white rice right into the skillet. Stir it in so it’s fully mixed with the sauce and beef/veggie goodness.
This is where you grab your instant rice package! Look for the instructions for 2 cups of rice and add the exact amount of beef broth it calls for. Pour it right into the skillet. Using beef broth instead of water adds so much more flavor!
Bring the whole thing up to a boil. Once it’s boiling, immediately reduce the heat to low, pop a lid on your skillet, and let it simmer gently. Follow the cooking time on your rice package instructions until the rice is cooked through and all that liquid is absorbed. It usually only takes about 5-10 minutes for instant rice.
Once the rice is done and the liquid is absorbed, remove the skillet from the heat. Keep the lid on and just let it sit for a few minutes before you dish it up. This lets the flavors meld and the rice finish steaming.

And there you have it! Dinner is served. Scoop it into bowls and get ready for those delicious, comforting flavors.

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own:

Different Protein: Swap the ground beef for ground turkey, chicken, or even a plant-based crumble.
More Veggies: Add in diced zucchini, mushrooms, or even a handful of spinach in the last few minutes.
Cheesy Goodness: Top with shredded cheddar, mozzarella, or a sprinkle of parmesan before serving.
Heat It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
Herb Power: Stir in some fresh chopped parsley or basil right before serving for a burst of freshness.

Tips for Success

Just a couple of pointers to make sure your Unstuffed Pepper Skillet turns out perfectly every time:

Drain the Beef: Don’t skip draining the excess grease after browning. It keeps the dish from being oily.
Don’t Overcook the Garlic: Minced garlic cooks fast. Keep an eye on it in Step 4 – it should just be fragrant, not browned or burnt.
Check Your Rice Package: Rice-to-liquid ratios can vary slightly by brand for instant rice. Using the amount specified on your package is key for perfectly cooked rice.
Let it Rest: The few minutes of resting time at the end really do help the rice finish cooking and the flavors settle.
Prep Ahead: You can chop your peppers and onions ahead of time and store them in an airtight container in the fridge to make assembly even faster on cooking night.

How to Store It

Got leftovers? Lucky you! This skillet meal reheats beautifully.

Let the skillet cool completely after cooking. Transfer leftovers to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or gently warm it in a skillet on the stovetop over low heat, adding a splash of broth or water if it seems a little dry.

FAQs

Got questions? I’ve got answers!

Can I use regular white rice instead of instant?

No, this recipe specifically calls for instant rice because of how quickly it cooks directly in the sauce. Regular white rice would require a different cooking method and more liquid.

Can I freeze Unstuffed Pepper Skillet?

Yes! This dish freezes quite well. Let it cool completely, then transfer to a freezer-safe container or bag. It should keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

What should I serve with this?

It’s really a complete meal on its own! But if you want to add something, a simple side salad or some crusty bread for dipping would be lovely.

Easy One-Pan Unstuffed Pepper Skillet

There's just something incredibly comforting about stuffed peppers, isn't there? That cozy, classic flavor combination of tender beef, sweet peppers, and savory tomato sauce that just feels like home. But let's be honest, stuffing those peppers can be a little bit of a project, right? Especially on a busy weeknight when you're trying to get a delicious, wholesome meal on the table without spending hours in the kitchen. Well, get ready for a game-changer! This Unstuffed Pepper Skillet recipe gives you all that amazing, nostalgic flavor you love, but in one easy pan, ready in a flash. No pre-cooking rice separately, no fiddling with stuffing individual peppers. It's basically the lazy (or maybe just smart!) cook's dream come true. We're talking simple ingredients, minimal cleanup, and maximum comfort. Trust me, this is going straight into your regular rotation!

Print Recipe Pin Recipe

Equipment

Skillet Largest skillet

Ingredients

Hauptzutaten

1.5 pounds ground beef 85-90% lean recommended
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
Salt to taste
black pepper to taste
1 green bell pepper diced
1 red bell pepper diced
0.5 yellow onion diced
1 tablespoon olive oil
1 tablespoon minced garlic
14.5 oz can petite diced tomatoes drained
15 oz can tomato sauce
2 cups instant white rice
Beef broth (salted) as needed for cooking rice; check rice package for amount

Instructions

First things first, grab your largest skillet and get it heating up over medium heat. Add your ground beef and start browning it, breaking it up as you go. We want nice, crumbled beef here. Once it's all browned up, carefully drain off any excess grease.
Now that the beef is looking good, let's add some flavor! Sprinkle in the Italian seasoning, onion powder, garlic powder, salt, and pepper. Give it a good stir to make sure all that yummy seasoning gets cozy with the beef.
Time for the veggies! Add your diced green bell pepper, red bell pepper, and yellow onion right into the skillet with the beef. Keep cooking, stirring occasionally, until those veggies start to soften up. This usually takes about 5-7 minutes. They don't need to be super soft yet, just getting there!
Here's a little trick: push the beef and veggie mixture over to one side of the skillet, creating a little empty space. Add the olive oil to that empty side. Once it's warm, add the minced garlic. Cook it for just 30-60 seconds until you can really smell that amazing garlic aroma. Be careful not to burn it! Then, stir the fragrant garlic into the beef and vegetable mixture.
Pour in the drained petite diced tomatoes and the tomato sauce. Give everything a good stir to combine. Bring the whole mixture up to a gentle simmer.
Now, sprinkle the instant white rice right into the skillet. Stir it in so it's fully mixed with the sauce and beef/veggie goodness.
This is where you grab your instant rice package! Look for the instructions for 2 cups of rice and add the exact amount of beef broth it calls for. Pour it right into the skillet. Using beef broth instead of water adds so much more flavor!
Bring the whole thing up to a boil. Once it's boiling, immediately reduce the heat to low, pop a lid on your skillet, and let it simmer gently. Follow the cooking time on your rice package instructions until the rice is cooked through and all that liquid is absorbed. It usually only takes about 5-10 minutes for instant rice.
Once the rice is done and the liquid is absorbed, remove the skillet from the heat. Keep the lid on and just let it sit for a few minutes before you dish it up. This lets the flavors meld and the rice finish steaming.

Notes

This recipe is super flexible!
Substitutions & Additions:
- Different Protein: Swap the ground beef for ground turkey, chicken, or even a plant-based crumble.
- More Veggies: Add in diced zucchini, mushrooms, or even a handful of spinach in the last few minutes.
- Cheesy Goodness: Top with shredded cheddar, mozzarella, or a sprinkle of parmesan before serving.
- Heat It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
- Herb Power: Stir in some fresh chopped parsley or basil right before serving for a burst of freshness.

Tips for Success:
- Drain the Beef: Don't skip draining the excess grease after browning. It keeps the dish from being oily.
- Don't Overcook the Garlic: Minced garlic cooks fast. Keep an eye on it in Step 4 – it should just be fragrant, not browned or burnt.
- Check Your Rice Package: Rice-to-liquid ratios can vary slightly by brand for instant rice. Using the amount specified on your package is key for perfectly cooked rice.
- Let it Rest: The few minutes of resting time at the end really do help the rice finish cooking and the flavors settle.
- Prep Ahead: You can chop your peppers and onions ahead of time and store them in an airtight container in the fridge to make assembly even faster on cooking night.

Storage:
- Let the skillet cool completely after cooking. Transfer leftovers to an airtight container. It will keep in the refrigerator for 3-4 days.
- To reheat, you can microwave individual portions or gently warm it in a skillet on the stovetop over low heat, adding a splash of broth or water if it seems a little dry.

Freezing:
- This dish freezes quite well. Let it cool completely, then transfer to a freezer-safe container or bag. It should keep in the freezer for up to 3 months.
- Thaw in the refrigerator overnight before reheating.

Serving Suggestions:
- It's really a complete meal on its own! But if you want to add something, a simple side salad or some crusty bread for dipping would be lovely.