If you have a soft spot for all things cozy, colorful, and downright comforting, then this Unstuffed Pepper Skillet Recipe is going to be your new best friend in the kitchen. It takes all the nostalgic goodness of traditional stuffed peppers but skips the fuss of hollowing out peppers, making it a quicker, easier, and just as delicious option. Loaded with savory ground beef, vibrant bell peppers, fragrant herbs, and melty Pepper Jack cheese, this one-skillet wonder comes together beautifully to satisfy your cravings with vibrant flavors and a comforting, hearty texture. Trust me, once you try this, it will become a family favorite in no time.

Ingredients You’ll Need

The image shows an organized display of cooking ingredients on a white marbled surface. There are 15 clear glass bowls and containers arranged neatly, each containing different ingredients: a block of raw ground beef with a deep red color on a small green square, chopped white onion, chopped green celery, chopped red bell peppers, chopped green bell peppers, peeled whole garlic cloves, a bowl of bright red diced tomatoes with herbs, a bowl of red tomato sauce, a bowl of broth with a light yellow shade in a small measuring cup, a small bowl of dried green basil, a small bowl of dark red pepper flakes, a small bowl of dark Worcestershire sauce, a small bowl of chopped green parsley, a bowl of cooked light brown converted rice, and a bowl full of shredded pale yellow and white pepper jack cheese. Some ingredients are labeled on the image. The photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, fresh ingredients that each play a starring role in creating that mouthwatering balance of flavors and textures. From the tender rice that soaks up all the tasty juices to the colorful bell peppers adding crunch and sweetness, every component shines.

Olive oil (3 tablespoons, divided): Adds a fragrant, silky base for sautéing and infuses the dish with subtle richness.
Ground beef (1 pound): Provides hearty flavor and satisfying protein to anchor the skillet.
Onion (1 medium, chopped): Brings sweetness and depth to the overall flavor profile.
Celery (1 large stalk, chopped): Adds a crisp texture and a gentle aromatic background note.
Red bell pepper (1 large, cut into 1/2-inch pieces): Delivers vibrant color and a sweet, fresh bite.
Green bell pepper (1 large, cut into 1/2-inch pieces): Offers a slightly bitter contrast and more color variety.
Garlic (5 cloves, minced): Packs a punch of savory aroma and flavor that elevates the entire dish.
Chicken, beef, or vegetable broth (2 cups, or more as needed): Ensures the rice cooks to tender perfection while keeping everything moist.
Diced tomatoes with Italian herbs (1 can, 15-ounce, undrained): Adds tomatoey tang and herbaceous complexity in every bite.
Tomato sauce (1 can, 8-ounce): Creates a rich, smooth tomato base that ties all ingredients together.
Worcestershire sauce (1 teaspoon): Brings a subtle umami depth that rounds out the flavors.
Dried basil (2 teaspoons): Infuses a fragrant herbal note reminiscent of homemade Italian cooking.
Crushed red pepper flakes (1 teaspoon, adjust to taste): Adds a gentle hint of heat that awakens the palate.
Converted (parboiled) rice (1 cup): Cooks up fluffy and separate, soaking up all those gorgeous juices.
Pepper Jack cheese (2 cups, shredded, divided): Melts into creamy pockets of spicy, melty goodness.
Fresh parsley (2 tablespoons, chopped, divided): Adds a fresh, bright finish and a pop of green color.
Salt and freshly ground black pepper (to taste): Essential seasonings to balance and enhance all the flavors.

How to Make Unstuffed Pepper Skillet Recipe

Step 1: Sear the Ground Beef

Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, reduce the heat to medium, and cook until it’s nicely browned, breaking up the meat as it cooks so it’s crumbly and cooked evenly. Once the beef turns from pink to brown, drain off any excess grease and set the beef aside temporarily on a plate. This step builds the foundation of rich meaty flavor you’ll love throughout the dish.

Step 2: Sauté the Aromatics

In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high. Toss in the chopped onion and celery, then lower the heat to medium and cook them for about 4 to 5 minutes. You want these veggies softened but still vibrant, as they provide a sweet and crunchy base that contrasts beautifully with the tender rice and meat.

Step 3: Add the Bell Peppers and Garlic

Next up, stir in the chopped red and green bell peppers. Let them cook for 3 to 4 minutes so they soften just enough to release their bright sweet and slightly bitter notes. Follow that with the minced garlic, stirring it in for just a minute until fragrant—this step wakes up the skillet with savory aroma and depth.

Step 4: Combine Liquids and Seasonings

Pour in the broth, diced tomatoes with Italian herbs (with their juices), tomato sauce, Worcestershire sauce, dried basil, and crushed red pepper flakes. Give everything a good stir to combine and bring the mixture up to a boil. This flavorful broth is where all the ingredients will meld together and infuse the rice with those classic stuffed pepper tastes.

Step 5: Cook the Rice

Once boiling, add the parboiled rice, then reduce the heat to low and cover the skillet. Let it simmer gently for 20 to 25 minutes, stirring once or twice to prevent sticking. Keep an eye on the liquid level—if it looks like it’s drying out before the rice is tender, add a splash more broth. The rice will soak up all those rich flavors and become tender without turning mushy.

Step 6: Finish with Cheese and Herbs

Turn off the heat and let the skillet rest for 1 to 2 minutes. Stir in 1 1/2 cups of shredded Pepper Jack cheese along with 1 1/2 tablespoons of fresh parsley. Season the whole dish to taste with salt and black pepper, balancing the spices just right. For extra ooey-gooeyness and a pretty presentation, sprinkle the remaining cheese and parsley over the top right before serving.

How to Serve Unstuffed Pepper Skillet Recipe

A round white pot filled with several layers of ingredients sits on a white marbled surface. The bottom layer shows chopped green bell peppers and red pieces in a golden oily broth. On top of this, bright red crushed tomatoes form a central layer. To one side, finely chopped green herbs create a textured patch, while on another side, dark red spices with chili flakes display a grainy look. Covering the top middle is a layer of cooked ground beef, unevenly spread and brown in color. The pot has white handles on either side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the perfect finishing touch, brightening up the skillet visually and flavor-wise. A little extra shredded Pepper Jack melted on top adds an irresistible richness. If you like a touch more heat, a sprinkle of additional crushed red pepper flakes or a drizzle of hot sauce works wonders.

Side Dishes

This skillet is satisfying enough on its own, but pairing it with a crisp green salad or roasted veggies adds a refreshing contrast. Garlic bread or a crusty baguette is fantastic for soaking up every last bit of that saucy goodness.

Creative Ways to Present

Looking to impress at the dinner table? Serve the Unstuffed Pepper Skillet Recipe in colorful individual cast iron skillets or rustic ceramic bowls. You can also scoop it into bell pepper halves for a hybrid of stuffed and unstuffed, perfect for a fun twist that’s as charming as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers just as tasty, if not more so.

Freezing

This recipe freezes really well. Portion it out into freezer-safe containers, and you can keep it frozen for up to 2 months. To avoid sogginess, slightly undercook the rice before freezing—it will finish cooking when reheated.

Reheating

Reheat in a skillet over medium-low heat with a splash of broth or water to loosen the texture, stirring occasionally until warmed through. Alternatively, microwave covered for a couple of minutes, stirring halfway to ensure even heating. Top with a fresh sprinkle of cheese and parsley for that just-cooked feeling.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works great and makes the skillet lighter. Just adjust the seasoning as these meats have a milder flavor compared to beef.

Is there a vegetarian way to make this Unstuffed Pepper Skillet Recipe?

Yes! Swap the ground beef for a plant-based ground meat substitute or add cooked lentils or beans for protein. Use vegetable broth to keep it vegetarian-friendly.

What kind of rice is best to use?

Converted or parboiled rice is ideal here because it holds its shape well and won’t get mushy. You can use long-grain white rice, but avoid quick-cooking or instant rices for texture reasons.

Can I make this recipe gluten-free?

Definitely. Just be certain to use gluten-free broth and Worcestershire sauce, as some brands contain gluten. The rest of the ingredients are naturally gluten-free.

How spicy is this dish?

The heat from the crushed red pepper flakes and Pepper Jack cheese is gentle and can be adjusted to your preference. If you want it milder, reduce or omit the red pepper flakes.

Final Thoughts

This Unstuffed Pepper Skillet Recipe is a fantastic way to enjoy all the deliciousness of stuffed peppers without the extra work or fuss. It’s colorful, comforting, and bursting with flavor—perfect for busy weeknights or casual weekend dinners. Give it a try and watch it become one of your go-to dishes that you’ll happily make again and again. Trust me, your taste buds will thank you!