The BEST Unstuffed Pepper Skillet

WANT TO SAVE THIS RECIPE?

Craving something hearty, colorful, and done in one pan? This Unstuffed Pepper Skillet checks all the boxes with savory ground beef, sweet bell peppers, tender rice, and just enough seasoning to make every bite feel like comfort food at its finest. It’s everything you love about stuffed peppers but way easier—perfect for busy weeknights or when you want something that tastes like home without the fuss.

This one-skillet meal is a shortcut to flavor that doesn’t skimp on satisfaction. The peppers soften just enough to hold their shape, the rice soaks up all the savory juices, and it all comes together in a bold tomato base. No stuffing, no baking, no extra dishes—just one big, cozy skillet of comfort.

---

Preparation Phase & Tools to Use

Before diving into this cozy skillet recipe, let’s talk tools. For the BEST Unstuffed Pepper Skillet, simplicity is key, and so is using the right equipment:

• Large Skillet with Lid: This is the heart of the recipe. A wide, deep skillet allows even cooking, caramelization of the beef, and space for rice to simmer properly without crowding.
• Wooden Spoon or Silicone Spatula: Ideal for stirring and scraping up the flavorful browned bits from the bottom of the pan. A silicone spatula is gentle on nonstick surfaces.
• Sharp Knife and Cutting Board: To efficiently dice your bell peppers and onion. Uniform cuts help everything cook evenly.
• Measuring Cups and Spoons: While this recipe is forgiving, balance still matters when seasoning or adding broth to rice.

Having these tools ready before you start keeps the process smooth and ensures every bite comes out just right.

---

Ingredients for the BEST Unstuffed Pepper Skillet

• Ground Beef: Brings a rich, meaty base to the dish and provides that classic stuffed pepper taste without the actual stuffing.
• Bell Peppers (Red, Green, Yellow): The vibrant trio gives sweetness, color, and crunch. They soften perfectly in the skillet without losing their character.
• Onion: Adds depth and aromatic warmth, building the flavor base right from the start.
• Garlic: Boosts the savory element, giving that home-cooked feel in every bite.
• Tomato Sauce: Binds everything together with acidity and richness. It’s the main sauce element that the rice soaks up.
• Uncooked Rice: Absorbs all the savory flavors while providing the bulk of the dish.
• Beef Broth: Enhances the richness and helps cook the rice evenly.
• Worcestershire Sauce: Adds a hit of umami to round out the flavor.
• Salt, Pepper, Smoked Paprika: The essential trio to boost and balance the taste profile.

---

How To Make the BEST Unstuffed Pepper Skillet

Step 1: Sauté and Build the Base

Start by heating your skillet over medium-high heat. Add the ground beef and break it up as it browns. Once it’s about halfway cooked, toss in the chopped onions and cook until softened. Then add the minced garlic, letting it bloom for 30 seconds.

Step 2: Pepper Power

Add in all the diced bell peppers. Cook for another 4–5 minutes, just until the peppers begin to soften. You want a tender-crisp bite that holds up in the final dish.

Step 3: Tomato and Seasoning Blend

Pour in the tomato sauce, Worcestershire sauce, smoked paprika, salt, and pepper. Stir well to combine everything and let it simmer together for a minute to deepen the flavor.

Step 4: Rice and Simmer

Stir in the uncooked rice followed by the beef broth. Bring the skillet to a gentle boil, then lower the heat and cover. Let it simmer for 20–25 minutes until the rice is tender and most of the liquid is absorbed.

Step 5: Finish and Serve

Once done, fluff the rice gently with a fork. Taste and adjust seasoning if needed. Garnish with chopped parsley or green onions if desired.

---

Serving and Storing the BEST Unstuffed Pepper Skillet

This hearty skillet is best served hot straight from the pan, ideally with a sprinkle of shredded cheese on top or a dollop of sour cream for creaminess. Pair it with a simple green salad or warm bread if you’re feeling indulgent.

Leftovers are a dream. Store in an airtight container for up to 4 days in the fridge. It reheats beautifully in the microwave or on the stove with a splash of broth or water to loosen it up.

You can even freeze it! Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

---

Frequently Asked Questions

How can I make this dish vegetarian?

You can swap the ground beef for lentils or a plant-based crumble. Use vegetable broth instead of beef broth.

Can I use brown rice instead of white rice?

Yes, but it takes longer to cook and may need additional broth. Allow up to 40 minutes simmer time.

Is it spicy?

Not by default. If you want heat, toss in red pepper flakes or a diced jalapeño during the cooking phase.

Can I add cheese?

Absolutely! Stir in shredded cheddar at the end or sprinkle some on top before serving.

What if I don’t have Worcestershire sauce?

A dash of soy sauce or balsamic vinegar can work in a pinch to add that umami depth.

Do I need to pre-cook the rice?

Nope! The rice cooks right in the skillet, absorbing all those delicious flavors.

---

Want More Skillet Dinner Ideas?

If you loved this Unstuffed Pepper Skillet, there are plenty more one-pan dinners you can try!

You might also like the Delicious Beef Bowtie Pasta, rich and creamy with a comforting kick. Or check out the Buffalo Chicken Lasagna Recipe for something spicy, cheesy, and layered.

Need a lighter option? My Italian Grinder Salad is perfect for a quick, bold-flavored dinner.

Want soup instead? The Creamy Broccoli Cheddar Soup and Hearty Tuscan Bean Soup are both cozy and filling for chilly evenings.

---

Pin and Tell Me How Yours Turned Out

You can save this to your skillet meals board for quick reference. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use different peppers? Add cheese? Leave a comment below. I’m always curious how you make these recipes your own.

For more easy weeknight recipes, head over to my Pinterest board @LadyPlate and follow along!

---

Print

WANT TO SAVE THIS RECIPE?