Unstuffed Peppers

5 from 2 votes

Unstuffed Peppers

These Unstuffed Peppers are a cozy, one-skillet dinner made with ground beef, sausage, bell peppers, rice, and a rich tomato sauce, all topped with melted cheese. Easy, hearty, and perfect for weeknights.

Prep Time20

Cook Time40

Total Time1

Course: Beef recipes

Cuisine: American

Keyword: unstuffed peppers

Servings:

Author: Tatiana

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

Bell peppers: Red and yellow are sweeter and more flavorful than green. Dice them roughly the same size so they cook evenly.

Rice: Use already-cooked rice — leftover or day-old works perfectly. Freshly cooked rice can make the dish too wet.

Tomato paste: Cook it for the full minute before adding liquids. This step caramelizes it slightly and adds a rich, deep flavor to the sauce.

Cheese: Shred your own if possible — pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.

Skillet: Use a 12-inch oven-safe skillet so everything fits comfortably. If yours isn't oven-safe, transfer to a greased 9x13-inch baking dish before adding cheese.

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