Growing up, stuffed peppers were a dinner staple at our house, but they always felt like such a project to make. Between boiling the peppers, cooking the filling, and then baking everything together, it seemed like every pot in the kitchen got dirty. Plus, my kids would usually just eat the filling and leave the pepper shells behind anyway.
That’s why I started making this one-pot version instead. It has all the same flavors we love about traditional stuffed peppers, but everything cooks together in a single pan. No fussy stuffing required, and the peppers get chopped up so my picky eaters can’t pick around them. It’s become one of those back-pocket recipes I turn to when I want something cozy but don’t feel like dealing with a sink full of dishes.
Why You’ll Love This Unstuffed Bell Pepper Skillet
- One-pot convenience – Everything cooks in a single pot, which means less cleanup and easier cooking – perfect for busy weeknights when you don’t want to deal with a sink full of dishes.
- Gluten-free friendly – Made with gluten-free beef broth and naturally gluten-free ingredients, this recipe is perfect for those avoiding gluten without sacrificing any flavor.
- Budget-friendly ingredients – Using simple ingredients like ground beef, rice, and bell peppers, this meal is easy on your wallet while still being filling and satisfying.
- Classic comfort food made easier – You get all the flavors of traditional stuffed peppers without the fussy stuffing and baking – it’s the lazy way to enjoy this family favorite!
What Kind of Bell Peppers Should I Use?
While this recipe calls for red bell peppers, you can actually use any color bell pepper you have on hand or prefer. Red bell peppers are the sweetest and most mellow of the bunch, having been left on the vine the longest to ripen. Green bell peppers are harvested earlier, giving them a slightly bitter, grassier taste that some people really enjoy, while yellow and orange peppers fall somewhere in between in terms of sweetness. For this recipe, I’d suggest sticking with red or orange peppers if you want that classic unstuffed pepper taste, but feel free to mix and match colors for a more eye-catching dish. Just make sure to pick peppers that feel firm and heavy for their size, with no soft spots or wrinkles.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Ground beef: You can easily swap ground beef with ground turkey, chicken, or pork. For a vegetarian version, try using crumbled tempeh or a plant-based ground meat substitute.
- Bell peppers: While red bell peppers are sweet and colorful, any color bell pepper works fine here. You could even mix and match different colors!
- Long-grain rice: Any white rice variety will work, but keep in mind that brown rice needs more liquid and cooking time (add extra 1/2 cup broth and 15-20 minutes). Don’t use instant rice as it will get mushy.
- Garlic oil: Regular olive oil plus 2 minced garlic cloves works perfectly. Or use any neutral cooking oil with garlic powder (about 1/2 teaspoon).
- Mozzarella cheese: Feel free to use cheddar, Monterey Jack, or a Mexican cheese blend instead. For dairy-free versions, your favorite plant-based shredded cheese will do the job.
- Green onions: Fresh parsley or cilantro make good alternatives for the garnish, or you can skip it altogether.
Watch Out for These Mistakes While Cooking
The biggest challenge when making one-pot meals is getting the rice perfectly cooked – adding too much liquid can make it mushy, while too little will leave you with crunchy, undercooked grains, so stick precisely to the liquid-to-rice ratio in the recipe.
A common mistake is stirring the pot too frequently once the rice is added, which can release excess starch and create a gummy texture – instead, give it just one gentle stir when you add the rice, then let it cook undisturbed until most of the liquid is absorbed.
To prevent the ground beef from becoming tough and chewy, make sure to brown it properly over medium-high heat before adding other ingredients, breaking it up into small, even pieces as it cooks.
For the best flavor development, don’t rush the bell peppers – let them cook until they’re slightly softened before adding the meat, and remember to scrape up any browned bits from the bottom of the pot when you add the broth, as these contain concentrated flavors that will make your dish even better.
What to Serve With Unstuffed Bell Peppers?
This one-pot meal is already packed with protein, rice, and veggies, but there are some simple sides that can make it even better! A crisp garden salad with cucumber and tomatoes adds a fresh crunch that balances the hearty, savory flavors of the dish. Since this recipe has a bit of heat from the cayenne and chili flakes, a dollop of sour cream or Greek yogurt on top helps cool things down while adding extra creaminess. For a complete meal that’s still easy to pull together, warm up some crusty bread or dinner rolls to help soak up all that tasty sauce.
Storage Instructions
Keep Fresh: This one-pot wonder stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything melds together. It’s perfect for meal prep and makes great leftovers for lunch or dinner!
Freeze: Want to save some for later? Let the dish cool completely, then portion it into freezer-safe containers. It’ll keep well in the freezer for up to 3 months. Just remember to leave a bit of space at the top of your container since the liquid might expand when frozen.
Reheat: When you’re ready to eat, warm it up in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit dry, add a splash of beef broth. For larger portions, heat it in a pan over medium heat, stirring occasionally. You might want to add some fresh cheese on top after reheating!
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-115 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- 1.5 tablespoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried chili flakes
- 1 tablespoon garlic oil
- 2 red bell peppers (chopped into small pieces)
- 500 grams ground beef
- 200 grams dried long-grain rice
- 750 milliliters gluten-free beef broth
- 400 grams diced tomatoes
- 2 tablespoons tomato paste
- 75 grams mozzarella cheese (shredded)
- A handful of green onions (finely sliced)
Step 1: Sauté Peppers and Mince
Begin by heating oil in a large oven-proof pot over high heat.
Add the peppers to the pot and fry them until they start to char slightly.
Then, add the minced meat and continue frying until the meat is just browned.
Step 2: Add Spice Blend and Rice
Prepare your spice blend by mixing the spices together.
Add this blend to the pot, ensuring it thoroughly coats the peppers and the mince.
Next, add in the rice and mix well to ensure all the grains are evenly covered with the spices.
Step 3: Add Wet Ingredients and Simmer
Pour in the chopped tomatoes, tomato puree, and stock into the pot.
Give everything a good mix.
Cover the pot with a lid and reduce the heat to a simmer.
Allow it to cook for about 40 minutes, stirring occasionally to prevent sticking, until the rice is cooked and the liquid has reduced.
Step 4: Melt Cheese Under Grill
Once the rice is fully cooked and the liquid has been reduced, remove the lid and take the pot off the heat.
Sprinkle cheese over the top of the pot’s contents.
Place the pot under the grill (broiler) in your oven and heat until the cheese melts and turns golden.
Step 5: Garnish and Serve
After the cheese is melted and golden, remove the pot from the grill.
Sprinkle with chopped spring onion greens for a fresh garnish.
Serve immediately while hot and enjoy your delicious dish!