Stuffed Pepper Skillet (Easy Unstuffed Peppers)

Easy Stuffed Pepper Skillet (Unstuffed Peppers!)

If you love classic stuffed peppers but don’t always love the time it takes to make them, this recipe is going to be your new go-to. It has everything you crave…savory meat, tender rice, sweet bell peppers, and plenty of cheesy goodness, but it all comes together in ONE simple skillet.

I’ve made my fair share of stuffed peppers over the years (and we still love my classic stuffed peppers and cozy stuffed pepper soup), but this version is the one I turn to when life feels busy. No stuffing, no baking, no extra dishes, just a quick, hearty dinner that always hits the spot.

And let me tell you, this isn’t just a shortcut recipe. Cooking everything together in one pan builds incredible flavor. The rice soaks up the seasoned broth, the peppers soften perfectly, and the cheese melts right into every bite. It’s comforting, satisfying, and honestly…just easier.

If you’re feeding a hungry family (or just want leftovers for lunch the next day), this is one of those dependable dinners you’ll come back to again and again. It’s perfect for busy weeknights when you need something quick but satisfying, but it’s also cozy enough for a relaxed Sunday dinner or a casual meal with friends.

I love making it when I want comfort food without a lot of effort, and bonus, it reheats beautifully, making it a great option for meal prep too. It’s an all-around DINNER WINNER!

Ingredients (with Helpful Notes)

• Ground beef or turkey: Beef adds richness, turkey keeps it lighter, use your favorite! Both work great!
• Bell peppers: A mix of colors adds sweetness and visual appeal. Red and yellow are especially flavorful.
• Onion: Don’t skip, it builds the base flavor of the dish.
• Garlic: Fresh is best for bold flavor.
• Tomato paste: This is key! Letting it cook briefly deepens the flavor.
• Fire-roasted diced tomatoes: Adds a subtle smoky flavor that makes the dish extra delicious.
• Long grain white rice: Cooks perfectly in the skillet, no need to pre-cook.
• Broth: Beef broth adds richness, but chicken or vegetable broth works great too.
• Worcestershire sauce: Adds a savory, umami boost you don’t want to skip.
• Italian seasoning & paprika: Classic flavors that mimic traditional stuffed peppers.
• Crushed red pepper flakes: Optional, but great if you like a little heat.
• Mozzarella & cheddar cheese: The combo gives you the perfect melty, cheesy finish.
• Parmesan & parsley: Optional, but highly recommended for garnish and flavor.

How to Store & Reheat

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months (cool completely first).
• Reheat: Warm on the stovetop or in the microwave with a splash of broth to loosen it up.

Main Dishes

Stuffed Pepper Skillet (Easy Unstuffed Peppers)

A quick and easy one-pan stuffed pepper skillet made with ground beef, rice, bell peppers, and melty cheese. All the classic flavors of stuffed peppers, without the extra work!

• 1 tablespoon olive oil
• 1 pound ground beef, or ground turkey
• 1 yellow onion, diced
• 1 red bell pepper, stemmed, seeds removed, and chopped
• 1 yellow bell pepper, stemmed, seeds removed, and chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (14.5 oz) can diced fire roasted tomatoes
• 1 cup long grain white rice, rinsed
• 2 cups beef broth, can use chicken or vegetable broth
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Dash of crushed red pepper flakes, optional
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• For garnish: Freshly grated parmesan cheese and chopped fresh parsley, optional

• Cook the beef and onion: Heat the olive oil in a deep 12-innch skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion is softened, about 5 to 7 minutes. Drain excess grease if needed.

• Add the peppers and garlic: Stir in the chopped bell peppers and cook for 3–4 minutes, until slightly softened. Add the garlic and cook for 1 minute, until fragrant.

• Add tomato paste: Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly for deeper flavor.

• Add liquids and rice: Stir in the diced fire roasted tomatoes (with juices), rice, broth, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.

• Simmer: Bring the mixture to a simmer, then reduce heat to low, you still want a steady simmer. Cover the pan with a lid and cook for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed. If the rice isn’t quite tender and the skillet looks dry, add a little extra broth (a few tablespoons at a time) until everything finishes cooking.

• Add cheese: Give the mixture a good stir. Taste and add salt and pepper, if necessary. Sprinkle the mozzarella and cheddar cheese evenly over the top. Cover the skillet and let it sit for 2–3 minutes, or until the cheese is melted.

• Finish and serve: Remove from heat. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve warm.

• ou can use ground beef or ground turkey—both work great! Turkey is a lighter option, while beef adds a richer flavor.
• Rinse the rice before adding it to the skillet for the best texture.
• If the rice isn’t fully cooked and the skillet looks dry, add a splash of broth and continue cooking until tender.
• Use a lid while simmering so the rice cooks properly in one pan.
• For the best melt, use freshly shredded cheese instead of pre-shredded.
• This recipe reheats well, just add a little broth when warming to keep it from drying out.
• Feel free to swap in your favorite bell pepper colors or add extra veggies like zucchini or mushrooms.

Calories: 390kcal, Carbohydrates: 32g, Protein: 24g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 70mg, Sodium: 793mg, Potassium: 507mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1139IU, Vitamin C: 65mg, Calcium: 212mg, Iron: 3mg

Keywords cheese, ground beef, peppers, stuffed peppers

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Variations to Try

• Make it low-carb: Swap the rice for cauliflower rice (reduce broth and cooking time).
• Spice it up: Add diced jalapeños or extra red pepper flakes.
• Mexican-inspired: Use taco seasoning, black beans, and pepper jack cheese.
• Extra veggies: Stir in zucchini, mushrooms, or spinach.
• Different grains: Try brown rice (increase cook time and liquid) or quinoa.

Serving Suggestions

This stuffed pepper skillet is a complete meal, but it pairs perfectly with a simple green salad or roasted vegetables for a fresh contrast. If you want something extra comforting, serve it with garlic bread or crusty bread to soak up the sauce. For a lighter option, a quick cucumber salad adds a bright, refreshing touch.

More Easy Skillet Dinner Recipes