Unstuffed peppers are the answer to your weeknight dinner prayers. This deconstructed twist on the classic stuffed bell pepper takes all the bold, savory flavor and turns it into a one-pan dish that’s fast, hearty, and family-friendly. No boiling, stuffing, or baking peppers individually—just simple ingredients coming together in less than 30 minutes.
Table of Contents
Why You’ll Love This Recipe
- ⏱️ Quick & easy: Ready in about half an hour
- 🍽️ One-pan meal: Less cleanup, more flavor
- 🧀 Melty-cheesy goodness with crispy breadcrumbs
- 💪 High in protein and customizable to your diet
- 🥘 Perfect for leftovers or meal prepping
- 👨👩👧👦 Kid-friendly and freezer-friendly
Ingredients
- 1 cup instant rice, cooked
- 1 pound ground beef (80/20 blend recommended)
- 2 green bell peppers, cut into 1-inch pieces
- ½ cup chopped yellow onion
- 1 jar (26 oz) marinara sauce
- 1½ teaspoons salt-free seasoning blend (or Italian seasoning)
- ½ cup shredded Italian cheese blend
- ½ cup seasoned breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat & prep
Preheat oven to 350°F. Cook instant rice according to package instructions. - Sauté the base
In a large oven-safe skillet, heat over medium-high. Cook ground beef, peppers, and onion together until the meat is browned and the vegetables are softened. Drain excess fat. - Mix it up
Stir in the cooked rice, marinara sauce, and seasoning. Fold in the shredded cheese until evenly distributed. - Add the topping
In a small bowl, toss breadcrumbs with olive oil. Sprinkle evenly over the skillet mixture. - Bake
Transfer skillet to oven and bake for 8–10 minutes, or until the topping is golden and the dish is heated through. - Serve & enjoy
Let rest for a few minutes, then serve warm with your favorite side salad or garlic bread.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4–6
Tips & Variations
- Low-carb option: Swap rice for cauliflower rice
- Vegetarian twist: Use lentils, tempeh, or plant-based ground
- Other proteins: Try ground turkey, chicken, or even sausage
- Spice it up: Add red pepper flakes or diced jalapeño for heat
- Make it cheesy: Use mozzarella or provolone for extra gooeyness
FAQs
Q: Can I make unstuffed peppers ahead of time?
Yes! Store the cooked dish in the fridge for up to 4 days.
Q: Can I freeze it?
Absolutely. Freeze in portions for up to 4 months. Thaw overnight before reheating.
Q: Do I need a cast-iron skillet?
Not necessarily. Any oven-safe skillet will work.
Q: Can I use regular rice instead of instant?
Yes—just make sure it’s cooked before adding to the skillet.
Q: Can I make this dairy-free?
Sure, skip the cheese or use a vegan shredded cheese substitute.
Easy Unstuffed Peppers
Ingredients
Equipment
Method
- Preheat oven to 350°F. Cook rice according to package directions.
- In a large ovenproof skillet, brown beef, peppers, and onion over medium-high heat. Drain fat.
- Stir in cooked rice, marinara sauce, seasoning, and cheese.
- Mix breadcrumbs with olive oil and sprinkle on top.
- Bake for 8–10 minutes until golden and bubbling.
- Serve warm with salad or bread.
Notes
– Use turkey or plant-based ground meat as desired
– Freezes well for meal prep
Conclusion
Unstuffed peppers are a weeknight hero—quick, delicious, and no-fuss. They deliver the comfort of traditional stuffed peppers with half the effort. It’s a versatile, crowd-pleasing dish that’ll quickly earn a permanent spot in your dinner rotation.