Unstuffed Peppers
Updated Feb 08, 2026
This one-pan unstuffed peppers recipe combines beef, rice, bell peppers, and tomatoes for a simple weeknight dinner.
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Unstuffed peppers are soo good!
I really love stuffed peppers, but I don’t always feel like dealing with stuffing, baking, and waiting for them to soften just right. That’s how this unstuffed peppers recipe came to be. Same flavors, no stuffing the filling, and everything happens in one skillet. I still get the ground beef, peppers, rice, and tomatoey base that makes stuffed peppers good, just chopped up and cooked together instead.
I like that the rice cooks right in the pan and soaks up all the flavor, and there’s nothing to assemble or babysit in the oven. This unstuffed peppers situation is what I make when I want the comfort of the original without turning it into a whole production.
Happy Cooking!
– Yumna
Unstuffed Peppers Ingredients
- Beef: Lean ground beef keeps it from getting greasy, but ground turkey or chicken works if you want something lighter.
- Bell peppers: Use green bell peppers for the classic stuffed-pepper flavor, but red or yellow also work.
- Rice: Long-grain white rice holds its shape best and cooks the fasted.
- Vegetables & tomato base: Onion, garlic, canned diced tomatoes (regular or fire-roasted) and tomato paste (which is optional because sometimes it can make the end result just slightly less fluffy).
- Seasoning: Olive oil, oregano, salt, black pepper. Oregano gives it that familiar stuffed-pepper vibe, but Italian seasoning can be swapped in.
- For serving: Shredded cheddar cheese, chopped parsley.
How to Make Focus Unstuffed Peppers
Unstuffed Peppers Recipe
This unstuffed peppers recipe is made with ground beef, rice, bell peppers, tomatoes, and simple seasonings, all cooked in one pan.
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 green bell peppers chopped
- 1 small onion chopped
- 2 garlic cloves minced
- 4 teaspoons oregano
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste optional
- ½ cup basmati rice uncooked and rinsed
- 1 15-ounce canned diced tomatoes
- ½ cup hot water
- ½ cup shredded cheddar cheese
- ¼ cup chopped parsley
Instructions
- Heat the olive oil in a large deep skillet over medium heat. Add the ground beef, green peppers, onion, garlic, oregano, salt and pepper. Cook for 8-10 minutes, until the beef is browned.
- Add the tomato paste, if using, and saute for 2-3 more minutes, until well combined and fragrant. Add the rice, diced tomatoes, and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and cook for 20 minutes without opening the lid.
- Remove from heat but keep covered for an additional 5 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with shredded cheddar cheese and parsley.
Notes
My Top Tip: Don’t be tempted to peek inside the skillet until the cook time is done and the steaming time is done. That way you keep all the steam inside to fully cook the rice.
Storage: Store any leftovers in an airtight container and eat within 2-3 days.
Freezing: These will keep well for around 3 to 4 months. Thaw in the fridge overnight and reheat it to serve.
Nutrition
Calories: 428kcal, Carbohydrates: 31g, Protein: 30g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 982mg, Potassium: 658mg, Fiber: 3g, Sugar: 6g, Vitamin A: 823IU, Vitamin C: 56mg, Calcium: 194mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Mix up your bowls. I love the flavor and texture of the traditional rice in these bowls, but you can easily swap it for quinoa or even pasta if you prefer.
- Add in other veggies. If you really want to load the veggies in, you can add in mushrooms, peas or beans when you cook the onions.
- Use spaghetti sauce. If you’re not a fan of tomato paste, you can easily use spaghetti sauce in its place.
- Leave out the meat. If you want to have a vegetarian unstuffed pepper, just leave out the meat and add in other peppers instead. Adding colored bell peppers can add a fun brightness to this dish!
Recipe Tips
- Brown the beef well before moving on: Let it cook until it’s properly browned, not just cooked through. That extra color adds a lot of flavor to the whole dish.
- Chop the peppers small: Smaller pieces soften evenly and keep you from ending up with crunchy peppers mixed into soft rice.
- Stir in the tomato paste before adding liquid: Letting it cook for a couple minutes deepens the flavor and keeps the dish from tasting flat or watery.
- Keep the pan covered while the rice cooks: This helps the rice steam properly and cook through without drying out the mixture. Don’t be tempted to peek inside until the cook time is done and the steaming time is done.
- Let it rest before serving: Giving it 5–10 minutes off the heat helps the rice finish absorbing liquid and makes the texture better overall.
Serving Ideas
- Side Salad: garden salad, kale Caesar salad, or simple green salad
Comments
Delicious and easy!!!
So glad you like the recipe and that it’s both delicious and easy for you!
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