Unstuffed peppers are the perfect shortcut to enjoying all the comforting flavors of traditional stuffed peppers—without the extra work. This dish combines savory ground beef, vibrant bell peppers, tender rice, and melted cheese in one skillet. No hollowing, stuffing, or fiddly prep required. Whether you’re feeding a hungry family or need a simple meal prep option, this recipe is your weeknight hero.
Table of Contents
Why You’ll Love This Recipe
- All the flavor, none of the fuss
- One-pan convenience = fewer dishes
- Ready in under 40 minutes
- Customizable for low-carb, vegetarian, or gluten-free diets
- Perfect for leftovers and freezer-friendly
Ingredients
- 1 cup uncooked instant rice (or 2 cups cooked rice)
- 1 lb ground beef (80/20 preferred for flavor)
- 2 medium green bell peppers, chopped
- ½ cup chopped yellow onion
- 1 jar (26 oz) marinara or pasta sauce
- 1½ tsp salt-free seasoning blend (or Italian seasoning)
- ½ cup shredded Italian cheese blend
- ½ cup seasoned bread crumbs
- 1 tbsp olive oil
Instructions
- Cook the rice:
Preheat oven to 350°F. Prepare rice according to package directions and set aside. - Sauté the base:
In a large oven-safe skillet (like cast iron), cook the ground beef, peppers, and onion over medium-high heat until beef is browned and no longer pink. Drain excess fat. - Assemble & bake:
Stir in cooked rice, marinara sauce, seasoning, and shredded cheese. Mix well. Toss breadcrumbs with olive oil, then sprinkle evenly on top. Bake for 8–10 minutes, or until golden brown and bubbly.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
Nutrition Facts (per serving, est.)
- Calories: 420
- Protein: 22g
- Carbohydrates: 32g
- Fat: 23g
- Fiber: 4g
- Sugar: 7g
- Sodium: 780mg
Values will vary based on sauce and cheese used.
Tips & Variations
Tips:
- Use cooked leftover rice to save time.
- Opt for freshly shredded cheese—it melts better than pre-shredded.
- For extra texture, broil the breadcrumb topping for the last 2–3 minutes.
Variations:
- Low-carb: Use cauliflower rice instead of white rice.
- Vegetarian: Substitute ground beef with lentils, tempeh, or a plant-based ground.
- Other meats: Try ground turkey, chicken, or Italian sausage.
- Different peppers: Mix red, yellow, or poblano peppers for variety.
FAQs
Can I make unstuffed peppers ahead of time?
Yes! Store in the fridge for up to 4 days or freeze for up to 3 months.
Do I have to use instant rice?
No. Cooked leftover rice or pre-cooked brown rice works well, too.
Can I reheat this dish?
Absolutely. Microwave individual servings or reheat in a covered skillet on the stove.
Can I freeze it?
Yes! Cool completely, then transfer to freezer-safe containers. Thaw in the fridge before reheating.
Is this gluten-free?
Just make sure your breadcrumbs and sauce are gluten-free, or skip the breadcrumbs altogether.
Unstuffed Peppers
Equipment
- Large oven-safe skillet
- Mixing spoon
- Measuring cups & spoons
- Small bowl (for breadcrumb topping)
Ingredients
- 1 cup uncooked instant rice
- 1 lb ground beef
- 2 medium green bell peppers chopped
- ½ cup chopped yellow onion
- 1 jar 26 oz marinara sauce
- 1½ tsp salt-free seasoning
- ½ cup shredded Italian cheese blend
- ½ cup seasoned bread crumbs
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F. Cook rice and set aside.
- In oven-safe skillet, cook beef, peppers, and onion until browned; drain.
- Stir in rice, marinara, seasoning, and cheese.
- Mix breadcrumbs with olive oil and sprinkle on top.
- Bake 8–10 minutes until hot and golden.
Notes
Conclusion
If you’re craving a hearty, nostalgic dinner that doesn’t take all evening, unstuffed peppers are the answer. This one-pan wonder delivers all the flavors of classic stuffed peppers—without the hassle. Keep it simple, make it your own, and let the oven do the heavy lifting. It’s cozy, convenient, and guaranteed to be a hit at the table.