Unstuffed Peppers Ground Beef

If you crave the comforting taste of stuffed peppers but want something faster for those hectic weeknights this unstuffed peppers recipe is for you. All the delicious layers and savory richness of classic stuffed peppers come together in one skillet with much less effort and clean up. The result is a cozy family-friendly dinner that is both satisfying and easy to make ahead.

I first made unstuffed peppers to use up leftover veggies and was shocked how much my family loved the combination. Now it is our go-to when we want classic comfort food without stuffing and baking individual peppers.

Gather Your Ingredients

• Ground beef or ground turkey: use a fresh high-quality option to build a flavorful base for the dish
• Bell peppers: pick sweet firm red or orange peppers for both color and taste
• Onion: choose a yellow onion for mellow sweetness
• Garlic: always use freshly minced garlic for aroma and sharpness
• Long-grain white rice: opt for brown rice if you want more fiber and chew
• Beef or vegetable broth: select a low-sodium broth for better control of seasoning
• Diced tomatoes: canned fire-roasted tomatoes bring deeper flavor if available
• Tomato sauce: smooths out the dish and brings the peppers together
• Paprika: lifts the flavor and adds gentle smokiness
• Dried oregano and basil: both bring earthy Italian flavor be sure they are fresh for best results
• Chili powder: optional for a subtle heat use your favorite blend
• Shredded mozzarella or cheddar cheese: top with freshly grated cheese for creaminess
• Worcestershire sauce and a beef bouillon cube: provide umami depth look for quality brands
• Chopped Italian parsley: finishes with fresh herbal brightness

How to Make It

Prepare the Vegetables:

Dice the bell peppers and onion into bite-size pieces. Mince the garlic. Take time doing this for even cooking later.

Sauté the Aromatics:

In a large deep skillet heat two tablespoons of olive oil over medium-high heat. Add the onion and bell peppers. Sauté for six to eight minutes until softened and lightly golden. Stir in the garlic and cook for about thirty seconds so the vegetables become fragrant.

Season the Base:

Add tomato paste to the pan along with chili powder cumin Italian seasoning onion powder and garlic powder. Sprinkle in sea salt and freshly cracked pepper. Sauté for another thirty seconds to bring out the spices.

Brown the Protein:

Push the sautéed veggies to the sides of the pan. Drizzle in a bit more olive oil. Add your ground beef or turkey and let cook for about two minutes without stirring so it browns on the bottom then break it up and stir everything together. Continue to cook and crumble the meat for about five more minutes until fully browned.

Simmer With Tomatoes and Sauce:

Add the fire-roasted diced tomatoes Worcestershire sauce and crumbled bouillon cube. Stir to combine then let cook for a few minutes so the tomato moisture reduces and flavors concentrate. Stir in tomato sauce and heat through.

Combine With Rice:

Add uncooked rice and broth to the skillet. Stir everything well. Bring the mixture to a gentle simmer then cover reduce heat to low and cook for about twenty minutes or until the rice is tender and has absorbed most of the liquid. Check and stir halfway through to make sure it is not sticking.

Finish With Cheese:

Sprinkle cheddar or mozzarella cheese evenly over the top of the skillet mixture. If your skillet is oven safe transfer to a preheated three hundred fifty degree oven and bake for four to eight minutes until cheese is melted and bubbly. If not oven safe cover and let stand off the heat so the cheese melts from residual warmth.

Garnish and Serve:

Scatter freshly chopped Italian parsley over finished dish. Serve hot over cooked white or cauliflower rice as preferred.

My favorite part about unstuffed peppers is the cheesy golden top just out of the oven. The way the cheese mixes with the tender veggies always brings me back to crowding around my grandmother’s kitchen table.

Flavor Boosters

For a vegetarian version swap the ground meat for canned lentils or plant-based crumbles. Use vegetable broth instead of beef broth. Brown rice or even quinoa works for extra nutrition. If you are dairy free skip the cheese or sprinkle with nutritional yeast.

Serving Suggestions

Try serving this over fluffy cooked rice or cauliflower rice if you want fewer carbs. A green salad with a bright vinaigrette on the side works well as does a warm crusty bread for soaking up sauce. Sprinkle extra parsley and a squeeze of lemon for a fresh touch.

Creative Twists

Unstuffed peppers draw from the classic stuffed pepper that is popular in Eastern European Mediterranean and American kitchens. The one-pan approach offers the same beloved flavors with none of the fuss and has become a staple for busy families everywhere. In summer use local sweet peppers and fresh tomatoes to highlight the best seasonal produce. In colder months canned tomatoes and jarred red peppers give full flavor. Add spinach or shredded carrots if you want more vegetables hidden in the mix.

Do not skip browning the meat and sautéing the aromatics for the best flavor. Good bell peppers make all the difference so use bright crisp ones for the most flavor and visual appeal.

Common Questions About This Recipe

→ Can I use ground turkey or vegetarian meat alternatives?

Yes! Substitute ground turkey or a plant-based ground product in place of ground beef for a lighter or vegetarian dish.

→ What type of rice works best?

Long-grain white rice cooks quickly, but brown rice or even cauliflower rice can be used for a wholesome or lower-carb option.

→ How can I make it spicier?

Add extra chili powder, red pepper flakes, or a diced jalapeño to increase the heat to your liking.

→ Is this dish good for making ahead?

Absolutely. Store cooled leftovers in an airtight container for up to three days and reheat as needed for easy meals.

→ Can I skip the cheese topping?

Yes, you can leave off the cheese or use a dairy-free alternative if desired. The dish will still be flavorful and filling.

→ What are some serving suggestions?

Serve over steamed rice, cauliflower rice, or alongside a crisp green salad for a complete meal.