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This easy unstuffed peppers recipe is a delicious way to enjoy the taste of traditional stuffed peppers without the work. A simple one-pot meal perfect for a quick weeknight dinner!
Unstuffed Pepper Casserole
I grew up on my mom and grandma’s traditional stuffed peppers. They took a while to prepare and hours to cook on the stove. I make taco stuffed peppers and Italian stuffed peppers, which are easier and quicker. But this easy recipe for unstuffed peppers in one skillet is the easiest of all.
When my picky kids were younger, they used to eat the filling and leave the pepper shells untouched. But, they’ll eat this deconstructed stuffed pepper skillet without any complaints. I use Minute rice so this easy dinner in done in about 30 minutes! For more easy ground beef recipes, try my taco rice or unstuffed cabbage roll casserole or easy shells and beef next!
Ingredient Notes
Here’s a quick run down of the ingredients you need for deconstructed stuffed peppers. Full amounts are in the printable recipe card below.
- Ground beef — I use lean ground beef and usually don’t need to drain any fat.
- Bell peppers — a mix of yellow, orange and red bell peppers. I’m not a fan of green peppers, but you can use them if you like.
- Onion — yellow or white, for added flavor
- Tomato sauce — the base of the sauce
- Rice — I like instant rice, but you can use a cup of long-grain rice with additional broth, although it will take longer to cook. I sometimes make it with quinoa, which is a little healthier and just as delicious!
- Beef broth — or water
- Seasonings — garlic powder, salt, black pepper and paprika
- Cheese — optional, but it pleases the cheese lovers and gives the dish a little something extra.
How to Make Unstuffed Peppers
First, you sauté the onion in a large skillet. Then, brown the beef. Drain it if you need to. Then, you add the seasonings and peppers, and cook them until they start to soften.
I like firmer peppers, so I don’t cook them too long, but you can cook them longer if you like peppers that are softer. Stir in the can of tomato sauce until blended.
Then, add the rice, and stir in the beef broth. The skillet will be very full, but the liquid will go down as it gets absorbed by the rice. When, the rice is soft, you’re ready to serve!
Top the unstuffed peppers casserole with shredded cheese, if you want. A little fresh parsley adds a nice pop of color!
Recipe Tip
If you want a thinner sauce, add a little water or extra broth before serving.
To make without rice, you can use of quinoa.
Storage
Store leftovers in an airtight container in your fridge for 3-4 days. You can freeze this ground beef and pepper casserole in a freezer safe container for up to 3 months. It reheats well in the microwave.
Easy Unstuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced chopped
- 1 ½ pounds lean ground beef
- 3 bell peppers seeded and chopped ( I used red, orange and yellow for extra color)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 15 oz can tomato sauce
- 2 cups Minute rice or any quick cooking rice
- 2 cups beef broth
- shredded cheese optional
Instructions
- In a large skillet, saute the onion in olive oil on medium heat until soft
- Add the meat and cook on medium-high heat until no longer pink, breaking up as you go. Drain grease if needed
- Add the salt, garlic powder, paprika, pepper and bell peppers, and cook until peppers start to soften
- Stir in the tomato sauce
- Stir in the rice and beef broth
- Reduce heat, cover and let simmer until rice is cooked and most of the liquid has been absorbed. You can always add water or more broth if it seems too thick.
- Sprinkle with shredded cheese, if desired, and serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hmmm it is interesting to see the “unstuffed pepper” because of the stuffed pepper craze…I never liked the stuffed peppers so it’s nice to see the return to form
Loved this recipe. I think it is easier to make instead of the whole pepper. Tastes better too!
So glad you liked the peppers, Rich. Thanks!
Thanks, Steph! I tried making it plain before, but we liked it this way much better.
Im not a huge fan of quinoa in general but this is the first time the I have ever looks so good!! I have to make some of this asap!