Unstuffed Pepper Skillet Recipe
If there’s one dish that constantly saves my weeknights from chaos, it’s this Unstuffed Pepper Skillet. It has all the vibrant colors, comforting textures, and bold flavors of classic stuffed peppers, but comes together in just one pan without the fuss. I still remember the first time I threw this together out of necessity. I was low on time, had ground beef and bell peppers on hand, and needed something hearty and healthy. What came out of that skillet was magic, and it instantly became a regular part of our dinner rotation.
The sizzling combination of tender ground beef, colorful bell peppers, onions, and garlic simmered in a tomato-rich sauce fills the kitchen with a smell so inviting, it brings everyone to the table before I’ve even called them. I love that it’s not only budget-friendly and quick, but also endlessly adaptable. Whether you want to spice it up with jalapeños or lighten it with ground turkey, the base recipe is forgiving and flexible.
It’s become my go-to comfort food that doesn’t make me feel guilty. I serve it straight from the skillet over rice, cauliflower rice, or even with a hunk of crusty bread. It’s rustic, it’s real, and it tastes like home. If you’re looking for more cozy one-pan wonders, check out my recipes for Shipwreck Dinner and Creamy Tuscan Sausage Pasta.
Why You’ll Love This Unstuffed Pepper Skillet Recipe
This dish is a total game-changer if you love stuffed peppers but hate the extra work. It’s a one-pan meal with all the flavor and none of the hassle. There’s minimal cleanup, and it’s ready in about 30 minutes, making it perfect for busy families and weeknight dinners.
The layers of flavor are rich but familiar. You get that satisfying bite of beef, the sweetness from bell peppers, and the cozy tang of tomato sauce. It’s hearty without being heavy and tastes even better the next day. Plus, it’s naturally gluten-free, low carb when served over cauliflower rice, and easy to meal prep in advance. Whether you’re cooking for a family or just want leftovers to enjoy later, this Unstuffed Pepper Skillet checks all the boxes.
How to Make the Unstuffed Pepper Skillet Recipe
Step 1: Sauté the aromatics
Start by heating a large skillet over medium heat and adding a drizzle of olive oil. Toss in a diced onion and cook until it becomes translucent. Add minced garlic and stir until fragrant. This step lays the flavor foundation for the entire dish.
Step 2: Cook the meat
Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink. Drain any excess grease if needed.
Step 3: Add the vegetables
Stir in chopped bell peppers—I love using a mix of red, yellow, and green for a pop of color. Sauté until they begin to soften, around 5 to 7 minutes.
Step 4: Season and simmer
Add canned diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you want some heat. Mix well and let everything simmer for 10 to 15 minutes so the flavors can meld beautifully.
Step 5: Serve
Spoon the unstuffed pepper mixture over cooked rice, cauliflower rice, or even pasta. Garnish with fresh parsley or shredded cheese if desired.
Recipe Variations and Possible Substitutions
Meat options: Swap ground beef for ground turkey, chicken, or plant-based crumbles to suit your dietary needs.
Vegetable twist: Toss in zucchini, mushrooms, or spinach to boost the veggie content. You can also use frozen bell peppers if fresh ones aren’t available.
Spice it up: Add jalapeños or a dash of hot sauce to give the dish an extra kick.
Sauce switch: For a tangy variation, use fire-roasted tomatoes or a splash of balsamic vinegar.
Low-carb version: Skip the rice and serve it in lettuce wraps or as-is in a bowl for a filling, keto-friendly dinner.
This dish is forgiving, so feel free to get creative based on what you have in the kitchen.
Serving and Pairing Suggestions
I love serving this Unstuffed Pepper Skillet over a warm bed of fluffy white rice, but it’s just as delightful with brown rice, quinoa, or even egg noodles. If you’re going low-carb, cauliflower rice makes a fantastic substitute without skimping on comfort. For a cozier twist, try it over mashed potatoes or inside a baked potato for an ultra-hearty dinner.
As a side, think simple and crisp. A light green salad with a vinaigrette, roasted vegetables, or garlic bread all make perfect partners. Sometimes, I even serve it taco-style in warm tortillas with a sprinkle of cheese and sour cream for a fun twist.
Storage and Reheating Tips
This dish stores like a dream. Let it cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 4 days. If you want to store it longer, portion it into freezer-safe bags or containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
For reheating, I prefer using the stovetop. Just add a splash of water or broth to a skillet and warm over medium heat until hot. The microwave works too, especially for single servings. Heat in 30-second intervals, stirring in between, until warmed through.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare the entire skillet ahead and store it in the fridge for up to 4 days. It also freezes well, making it a great meal prep option.
Is this recipe kid-friendly?
Absolutely. It has simple, mild flavors and a touch of sweetness from the bell peppers that kids usually love. You can skip the red pepper flakes if you’re concerned about spice.
Can I make this vegetarian?
Yes, just swap the ground beef for lentils, beans, or a plant-based meat substitute. It’s just as hearty and delicious.
What kind of rice goes best with this dish?
White rice is classic, but brown rice, jasmine rice, and cauliflower rice all work beautifully depending on your taste and dietary needs.
Do I need to use all three colors of bell peppers?
Not at all. Use whatever color you have on hand. Each has a slightly different flavor, but they all work great in this dish.
Related Recipe You’ll Like
If you enjoyed this Unstuffed Pepper Skillet, there are a few more comforting, flavorful, and easy recipes on my site that you’ll love. For another hearty, one-pan option, try my Shipwreck Dinner. It’s loaded with layers of beef, potatoes, and veggies, all baked into a bubbling, savory casserole.
Or dive into creamy comfort with my Creamy Tuscan Sausage Pasta, which is rich with garlic, spinach, sun-dried tomatoes, and tender pasta. If you’re in the mood for a lighter twist on ground beef, check out the Calabacitas con Carne Molida, where summer squash meets spicy green salsa and ground meat for a colorful skillet that’s both unique and satisfying.
These recipes all deliver big flavor without a big mess, and are ideal for cozy dinners with minimal cleanup.
Save and Share This Recipe for Later
Don’t forget to pin this Unstuffed Pepper Skillet recipe on your Pinterest board so you can find it easily next time you need a quick and comforting meal! Sharing is caring, so be sure to send this recipe to your friends and family who could use a delicious dinner idea. Post it on Facebook, save it to your favorite recipe folder, or share it in your group chat—great food is even better when enjoyed together!
Unstuffed Pepper Skillet Recipe
This Unstuffed Pepper Skillet Recipe is a one-pan wonder that delivers all the savory satisfaction of traditional stuffed peppers without the extra work. Perfect for busy weeknights, this hearty dish blends ground beef, colorful bell peppers, onion, garlic, and a rich tomato-based sauce. It’s naturally gluten-free and low-carb adaptable, perfect over rice, cauliflower rice, or enjoyed on its own. Ideal for meal prep and freezer-friendly, it’s a comforting classic with a modern twist that’s bound to become a go-to dinner favorite.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 3 bell peppers (red, yellow, green), chopped
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- Cooked rice or cauliflower rice, for serving
- Fresh parsley or shredded cheese, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in ground beef, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain excess grease if needed.
- Add chopped bell peppers and cook for another 5-7 minutes, until softened.
- Pour in diced tomatoes and tomato sauce. Add Italian seasoning, salt, pepper, and red pepper flakes if using. Stir well to combine.
- Simmer the mixture uncovered for 10-15 minutes, allowing flavors to meld.
- Serve hot over cooked rice or cauliflower rice. Garnish with parsley or cheese if desired.
Notes
- Make it vegetarian by swapping the beef for lentils or plant-based crumbles.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Great for meal prep: portion into containers for ready-to-go lunches.
