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If you love stuffed peppers but don’t have the time — or patience — to hollow out and fill individual peppers, this Unstuffed Peppers recipe is about to become your new weeknight hero. All the hearty, comforting flavors you crave, made in a fraction of the time and finished with a bubbly, golden cheese crust straight from the oven.
Why You’ll Love This Recipe
This dish delivers everything that makes stuffed peppers so satisfying — seasoned ground beef, sweet bell peppers, tender rice, and a rich tomato-based sauce — without any of the fussy prep work. Here’s why it belongs in your regular dinner rotation:
- Quick and simple. One skillet, one baking dish, dinner on the table in under an hour.
- Crowd-pleasing flavors. The combination of marinara, Worcestershire, Dijon, and smoked paprika makes a deeply savory sauce with just a hint of sweetness.
- Cheesy, melty topping. A blanket of cheddar and Monterey Jack makes every bite irresistible.
- Great for meal prep. Leftovers reheat beautifully the next day.
Helpful Tips
- Use a mix of colored peppers. Red and yellow bell peppers are sweeter and more flavorful than green, which can taste slightly bitter. The color contrast also makes the dish look beautiful.
- Day-old rice works great. If you have leftover cooked rice in the fridge, this is the perfect use for it. Cold rice holds its shape better and won’t get mushy.
- Add heat to your liking. The ½ teaspoon of red pepper flakes gives a gentle kick. Dial it up or down based on your preference, or serve with hot sauce on the side.
You’ll Need
How to Make Unstuffed Peppers
- In a large oven-safe skillet over medium-high heat, cook ground beef with salt and pepper until browned. Add onion and cook 2–3 minutes until softened. Drain excess grease.
- Stir in bell peppers and cook 4–5 minutes. Add tomato paste, garlic, and all spices. Cook 1 minute, stirring.
- Add diced tomatoes, brown sugar, Worcestershire, Dijon, marinara, and chicken broth. Simmer 5–8 minutes until slightly thickened.
- Stir in cooked rice until evenly combined. Sprinkle cheddar and Monterey Jack over the top. Bake uncovered for 15 minutes until melted and bubbly.
Substitutions and Variations
- Swap the protein. Ground turkey, chicken, or Italian sausage all work beautifully here.
- Make it low-carb. Replace the rice with cauliflower rice for a lighter version.
- Use different cheese. Pepper Jack adds extra heat, while mozzarella keeps things mild and stretchy.
- Add more veggies. Diced zucchini, corn, or black beans are great additions.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered skillet over low heat with a splash of broth to loosen the sauce. This dish also freezes well — store in freezer-safe containers for up to 3 months.
FAQs
Yes! You can prepare the entire skillet up to the point of adding cheese, then cover and refrigerate for up to 24 hours. When ready to eat, top with cheese and bake at 375°F for 20–25 minutes until heated through and bubbly.
It’s best to use pre-cooked rice. Uncooked rice won’t absorb enough liquid in the short baking time and may turn out undercooked and chewy.
A large (12-inch) oven-safe skillet is ideal so you can go straight from stovetop to oven. Cast iron or stainless steel work great. If your skillet isn’t oven-safe, transfer the mixture to a greased 9×13-inch baking dish before adding the cheese and baking.
Tried this recipe? Leave a comment below and let us know how it turned out! Don’t forget to tag us on social media — we love seeing your kitchen creations.
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Unstuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- Salt and black pepper
- 1 small yellow onion, diced
- 3 large bell peppers, diced (about 3 cups), 2 red and 1 yellow
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon EACH: dried basil, dried oregano, onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 can (14.5 ounces) diced tomatoes, undrained
- ½ tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ cups marinara sauce
- ½ cup chicken broth
- 1 ¾ cups cooked rice
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F.
- Cook the meat: Heat the oil In a large skillet over medium-high heat, cook ground beef with salt and black pepper until browned. Add the diced onion and cook until softened. Drain excess grease.
- Add peppers & seasoning: Stir in the bell peppers and cook 4–5 minutes. Add tomato paste, garlic, basil, oregano, onion powder, smoked paprika, and red pepper flakes. Cook 1 minute, stirring.
- Make the sauce: Add diced tomatoes (with juices), brown sugar, Worcestershire sauce, Dijon mustard, marinara, and chicken broth. Stir and simmer 5–8 minutes.
- Add rice & cheese: Stir in the cooked rice. Sprinkle cheddar and Monterey Jack evenly over the top.
- Bake: Transfer to the oven and bake uncovered for 15 minutes, until cheese is melted and bubbly. Garnish with fresh parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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All the flavor of stuffed peppers without the extra work. Loved this!
Exactly! Same flavor, way easier 😄 So glad you liked it, Brian!
All the flavor without the hassle. This is so much easier than stuffing peppers.
Exactly! Same idea, less work 😄 Thanks for trying it, Mike!