Quick, cheesy, and all the comfort of stuffed peppers without the fuss — this Unstuffed Pepper Skillet takes bell peppers, browned beef, tomatoes, and cooked rice and cooks them together in one pan until bubbling with mozzarella on top. It’s the kind of weeknight dinner that gets better as it sits and is perfect when you want stuffed-pepper flavor but don’t want to bother hollowing vegetables. If you love bold beef-and-pepper flavors, you might also enjoy this beef pepperoni snack that highlights similar savory notes.
Why you’ll love this dish
This recipe delivers everything you want from a homey, one-pan meal: short hands-on time, minimal cleanup, and crowd-pleasing flavors. It’s budget-friendly (one pound of beef feeds a family when stretched with rice), flexible for picky eaters (swap peppers or cheese), and ideal for weeknights when you want something filling without fuss.
"A fast, family-friendly dinner that tastes like it simmered all afternoon—except it’s on the table in under an hour."
Perfect occasions:
- Busy weeknight dinners
- After-school family meals
- Meal prepping for lunches (portion and refrigerate)
- Casual potlucks (keeps warm in a shallow slow cooker)
The cooking process explained
Before you start, here’s the workflow so you know what to expect: brown the beef, sauté the peppers and aromatics, season and add tomatoes + sauce, simmer to marry flavors, fold in cooked rice, then finish under a lid with mozzarella until melty. Total active time: about 20–30 minutes; total time around 40 minutes including simmering and cheese-melting.
What you’ll need
- 1 lb ground beef (80/20 for flavor; 90/10 if you want leaner)
- 2 tablespoons olive oil
- 2 large bell peppers, diced (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 cups cooked rice (long grain, jasmine, or brown rice work)
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Ingredient notes and substitutions:
- Ground turkey or chicken can replace beef for a lighter version; increase seasonings slightly to compensate.
- Use cauliflower rice (fresh or frozen) for a low-carb swap — stir in near the end to warm through.
- If you like heat, add 1/4 teaspoon crushed red pepper flakes with the Italian seasoning.
- Pre-cooked rice is ideal — leftover rice works great because it’s drier and won’t get mushy.
Step-by-step instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink. Drain excess fat from the skillet (leaving a little for flavor).
- Add diced bell peppers, chopped onion, and minced garlic. Sauté until the vegetables are tender, about 5–7 minutes.
- Season the mixture with salt, black pepper, and Italian seasoning. Stir to coat everything evenly.
- Pour in the diced tomatoes (with their juices) and the tomato sauce. Stir well to combine.
- Bring the skillet to a simmer, then reduce heat to low. Let it cook for about 10 minutes so the flavors meld.
- Stir in the cooked rice and cook until heated through, about 3–5 minutes.
- Sprinkle shredded mozzarella over the top, cover the skillet, and let sit until the cheese melts and becomes bubbly, 2–4 minutes.
- Remove from heat and garnish with chopped parsley if desired. Serve hot.
Quick timing tips: brown the beef and drain promptly to avoid greasy final dish. If using a cast-iron skillet, you can finish under a hot broiler for a minute to get the cheese golden—watch closely.
Best ways to enjoy it
Serve straight from the skillet for a family-style meal. Pair with:
- A crisp green salad (arugula with lemon vinaigrette cuts the richness)
- Garlic bread or buttery dinner rolls to mop up sauce
- Roasted vegetables for extra color and nutrients
For a lighter meal, top a scoop over a bed of greens instead of rice. If you want to refine seasoning, check out this salt-and-pepper seasoning guide for small tweaks that lift the whole skillet.
Storage and reheating tips
- Refrigeration: Cool to room temperature (within 2 hours), store in an airtight container, and refrigerate for 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce, or microwave in 1-minute intervals stirring between until warm. If frozen, defrost first for even reheating.
Food safety note: always reheat to an internal temperature of 165°F (74°C) for leftovers.
Pro chef tips
- Use slightly undercooked rice if you’re putting the skillet in the oven or broiler—the rice will finish cooking while the cheese melts.
- Don’t skip draining excess beef fat if using high-fat ground beef; it keeps the final dish from tasting greasy.
- Build flavor in layers: season the beef while browning and taste-adjust after simmering.
- Fresh parsley brightens the plate but add it after plating—it loses vibrancy if cooked too long.
- If the mixture becomes too wet, simmer uncovered for a few minutes to reduce liquid before adding rice.
Creative twists
- Tex‑Mex: Swap Italian seasoning for taco seasoning, use fire-roasted tomatoes, add cumin and cilantro, and top with Monterey Jack or cheddar.
- Mediterranean: Use ground lamb, add chopped olives and a splash of lemon, and finish with crumbled feta instead of mozzarella.
- Vegetarian: Replace beef with crumbled tempeh or cooked lentils; increase seasoning and add a splash of soy or Worcestershire-style vegan sauce for umami.
- Cheesy bake: Transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 400°F (200°C) for 10–15 minutes for a golden crust.
Common questions
Q: Can I use uncooked rice in this recipe?
A: It’s best to use cooked rice. Uncooked rice needs much more liquid and longer cooking time; substitute with parboiled rice only if you increase liquid and cook time. Leftover cooked rice keeps texture better.
Q: How can I make this lower in calories?
A: Use lean ground turkey or chicken, reduce the amount of oil, and swap regular rice for cauliflower rice or a smaller portion of whole-grain rice. Skip or reduce the cheese.
Q: Is this safe to freeze with cheese?
A: Yes. Freeze without the mozzarella on top if you prefer texture after reheating; add fresh cheese when reheating. If frozen with cheese, it will be fine but the texture may change slightly.
Q: Can I prepare this ahead for meal prep?
A: Absolutely. Cook the full recipe, portion into meal containers, and refrigerate for up to 4 days. For longer storage, freeze portions and thaw overnight before reheating.
Q: Any vegetarian protein swaps that keep texture similar to ground beef?
A: Crumbled tempeh, cooked lentils, or a plant-based ground beef substitute will mimic texture well. Sauté and season them the same way you would the beef to build flavor.
If you want more one-pan dinners or seasoning tips, look through the linked articles above for inspiration and small technique changes that make big flavor differences.
Unstuffed Pepper Skillet
Ingredients
Main ingredients
- 1 lb ground beef (80/20 for flavor; 90/10 if you want leaner)
- 2 tablespoons olive oil
- 2 large bell peppers, diced (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 14.5 oz can diced tomatoes, undrained
- 1 8 oz can tomato sauce
- 2 cups cooked rice (long grain, jasmine, or brown rice work)
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Cooking
- Heat a large skillet over medium heat and add the olive oil.
- Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink. Drain excess fat from the skillet (leaving a little for flavor).
- Add diced bell peppers, chopped onion, and minced garlic. Sauté until the vegetables are tender, about 5–7 minutes.
- Season the mixture with salt, black pepper, and Italian seasoning. Stir to coat everything evenly.
- Pour in the diced tomatoes (with their juices) and the tomato sauce. Stir well to combine.
- Bring the skillet to a simmer, then reduce heat to low. Let it cook for about 10 minutes so the flavors meld.
- Stir in the cooked rice and cook until heated through, about 3–5 minutes.
- Sprinkle shredded mozzarella over the top, cover the skillet, and let sit until the cheese melts and becomes bubbly, 2–4 minutes.
- Remove from heat and garnish with chopped parsley if desired. Serve hot.