You know those nights? You’re craving that warm, savory comfort of classic stuffed peppers—all that rich meat, rice, and cozy tomato sauce—but the thought of scooping out those peppers and then filling them makes you want to order takeout instead? I totally get it! That’s why I’ve perfected my favorite weeknight hero: the One Pot Unstuffed Pepper Skillet. Seriously, this concoction tastes exactly like the original without all the fiddly assembly.

I used to dread stuffing peppers. It felt like such a marathon just to get dinner on the table! But this skillet meal changed everything for me. Everything cooks together—the meat browns, the veggies soften, and the rice soaks up all that gorgeous seasoned broth. It’s pure magic, and cleanup is a breeze because trust me, you only dirtied one pan! It’s the ultimate easy dinner solution, and you’ll be enjoying that familiar, hug-in-a-bowl flavor in under an hour.

Why You Will Love This One Pot Unstuffed Pepper Skillet (EEAT Focused)

This recipe isn’t just dinner; it’s a weeknight lifesaver, honestly. Look, I test a lot of meals, but this one keeps earning its spot in our permanent rotation because it just delivers every single time. If you’re looking for maximum flavor with minimal fuss, this is it!

Super Speedy Supper: We’re looking at about 45 minutes total time, start to finish. That means you can actually sit down after the kids are fed!
The Cleanup Dream: Since it’s all cooked right in one large skillet, you skip that massive pile of bowls and prep dishes. Just one pan to wash!
Flavor Without the Work: You get all those classic stuffed pepper tastes—the savory beef, sweet peppers, and oregano—without spending an hour rolling things up. It just tastes deeply delicious.
Flexible for Health Goals: If you’re watching your intake, you can easily swap out the meat or skip the cheese. If you’re looking for more ideas on healthier eating, check out some of these healthy dinner recipes for weight loss!

Essential Ingredients for Your One Pot Unstuffed Pepper Skillet

Okay, so the beauty of this One Pot Unstuffed Pepper Skillet is how simple the ingredient list is. You probably have most of this stuff in your pantry already! Trust me, exact measurements are important here because everything relies on the liquid-to-rice ratio working perfectly while it simmers.

Here is exactly what you need on hand:*

1 tablespoon of good olive oil—don’t skimp on this!
1 pound of ground beef or turkey (I switch between them depending on my mood).
1 medium onion, which needs to be chopped up nice and small.
2 cloves of garlic, minced super fine—that garlic is vital for the aroma.
1 green bell pepper, chopped, and 1 red bell pepper, also chopped. Color is flavor, people!
1 (14.5 ounce) can of diced tomatoes, and you use the juice too, don’t drain it!
1 (15 ounce) can of tomato sauce.
1 cup of beef broth—make sure it’s quality broth for the best taste.
1 teaspoon of dried oregano, that’s the backbone of the pepper flavor.
1/2 teaspoon of dried basil.
1/2 teaspoon of salt and just 1/4 teaspoon of black pepper.
1 cup of uncooked white rice—this is the part that swells, so measure carefully!
And optionally, 1 cup of shredded cheddar cheese for melting right on top.

Step-by-Step Instructions for the One Pot Unstuffed Pepper Skillet

When it comes to a genuine One Pot Unstuffed Pepper Skillet, the timing is everything. Don’t rush the browning stage, and don’t get impatient while the rice is soaking up the broth! Follow these steps exactly, and you’ll have dinner ready faster than you can say, “Where did that pot go?” You’ll notice I’ve linked some quick dinner recipes above if you ever need a super fast backup plan, but this one is worth the few extra minutes!

Browning the Meat and Softening Aromatics

First thing’s first: grab that big skillet and get your tablespoon of olive oil hot over a medium flame. Toss in your ground meat—whether you’re using beef or turkey—and cook it until it’s totally browned through. This is super important: drain off every drop of excess fat you can! Soggy meat ruins the texture later. Once it’s drained, toss in your chopped onion. Let that cook down until it’s soft and translucent, which usually takes about 5 minutes of gentle stirring.

Building the Flavor Base for the One Pot Unstuffed Pepper Skillet

Now we add the aromatics! Stir in your minced garlic—oh my goodness, the smell alone is wonderful! Cook that garlic for just about 30 seconds until you can really smell it, but don’t let it scorch. Then, throw in your chopped green and red peppers. You’ll want to sauté these for about 5 minutes until they just start yielding a little. Next, pour in your diced tomatoes (undrained!), the tomato sauce, and the beef broth. Whisk in that oregano, basil, salt, and pepper. Give it a good stir and let it come up to a gentle simmer.

Simmering and Cooking the Rice in the One Pot Unstuffed Pepper Skillet

This is where the magic really happens. Once that savory liquid is simmering nicely, stir in that full cup of uncooked white rice. Now, listen closely: cover the skillet tightly, shut the heat right down to low, and let it cook undisturbed for about 15 to 20 minutes. You need that rice to absorb everything! Peek only if you hear violent bubbling, and give it a gentle stir near the bottom just to make absolutely sure nothing is sticking or scorching while it cooks down.

Finishing and Serving the One Pot Unstuffed Pepper Skillet

Once the rice is totally tender and all the liquid is absorbed—check that—remove the skillet completely off the heat. If you love cheese like I do, now is the time! Sprinkle that cup of shredded cheddar right over the top. Immediately cover the pan again for just 2 minutes; this lets the residual heat melt that cheese into gooey perfection. You don’t even need a separate serving dish; just bring the whole skillet right to the table!

Tips for Success with Your One Pot Unstuffed Pepper Skillet

Even though this is a simple One Pot Unstuffed Pepper Skillet, a couple of little tricks make the difference between good and *great*. My biggest tip? Don’t be boring with your peppers! Use any colors you love—red, yellow, orange—they all work, and it looks so much prettier than just green alone. If you want a little kick, just toss in about 1/4 teaspoon of red pepper flakes when you add the oregano and basil. Trust me, it adds a nice warmth!

If you decide to use brown rice instead of white, you absolutely must increase the simmering time. Brown rice takes longer to get tender, so expect to keep that lid on for closer to 40 minutes, and maybe add an extra splash of broth midway through if it looks too dry. For more ideas on hearty skillet meals, take a peek at these high-protein one-pot dinner ideas!

One Pot Unstuffed Pepper Skillet Variations and Substitutions

One of the best parts about this One Pot Unstuffed Pepper Skillet is how easily you can tweak it based on what you have or what you’re craving. It’s super adaptable! If you aren’t feeling beef, don’t stress. I often swap it out for ground turkey, which keeps it lean, or even ground Italian sausage if I want a much bolder flavor profile—that sausage brings its own seasoning, which is fantastic.

Looking to sneak in more veggies? Toss in a cup of sliced mushrooms when you’re softening the onions, or throw in some frozen peas right before you add the broth. They generally cook right up without needing extra time. And remember what I said about brown rice? If you go that route, you absolutely have to commit to a longer simmer time, maybe adding an extra 1/2 cup of hot broth halfway through so the grains fully soften up. For more fast, beef-focused inspiration, you might like checking out these easy ground beef enchiladas!

Serving Suggestions for the One Pot Unstuffed Pepper Skillet

Since the One Pot Unstuffed Pepper Skillet is such a complete meal already—meat, starch, and veggies all happy in one place—you don’t want fussy sides that take forever. Trust me, keep it simple when you’re already saving time here!

My favorite way to round out the meal is with something fresh to cut through that rich tomato sauce. A simple green salad tossed with a bright vinaigrette works perfectly. If you want something warm, nothing beats a few slices of crusty French bread for dipping up any leftover sauce clinging to the bottom of the skillet. It’s the perfect texture contrast!

Storage and Reheating Instructions for One Pot Unstuffed Pepper Skillet

Cleanup is the best part of this One Pot Unstuffed Pepper Skillet because usually, there’s not much left! If you do happen to have leftovers—which is rare in my house—storage is easy. Pack any remaining skillet mixture into an airtight container. It keeps beautifully in the fridge for about three to four days.

When you reheat it, you have a couple of options. If you’re just warming up a single serving, the microwave works almost instantly. But for the best texture, pop it back into a skillet over low heat and add just a little splash of extra beef broth or water. This helps reintroduce moisture so the rice doesn’t taste dry or crumbly! Don’t overheat it, or the rice will seize up.

Frequently Asked Questions About the One Pot Unstuffed Pepper Skillet

I get so many great questions every time I post this One Pot Unstuffed Pepper Skillet recipe! It’s such a flexible meal, so naturally people want to know how far they can push the boundaries. Here are the top things I hear about making this easy dinner perfect every time.

How do I keep the rice from burning on the bottom?

This is the number one concern with any rice skillet meal, and I totally understand why! The key is heat control. After you add the rice and liquid, you must bring it just to a simmer, then immediately reduce the heat way down to low—like, the lowest setting your stove has that still maintains a gentle simmer. Cover it tight, and don’t lift that lid for at least 15 minutes. If you’re nervous, stir *gently* just once around the 12-minute mark, making sure to scrape the very bottom.

Can I make this recipe vegetarian or vegan?

Yes, you absolutely can! For a vegetarian option, ditch the ground beef and broth. Instead, use a plant-based ground meat substitute, or better yet, load up on mushrooms and lentils! When swapping the broth, use a good quality vegetable stock. If you want it fully vegan, just skip the optional shredded cheddar cheese at the end. It’s still flavorful without it!

Is it okay to use brown rice instead of white rice?

You can definitely substitute brown rice, but as I mentioned earlier, you need patience! Brown rice takes much longer to cook through. You’ll likely need that heat on low for 35 to 40 minutes instead of 20. You may also need to add an extra 1/2 cup of hot broth during cooking because the longer time means more evaporation. If you’re looking for other speedy dinner ideas, my tuna melt recipe is lightning fast when you need something different!

What other types of broth can I use in this one pot meal?

Beef broth is classic because it really enhances the savory flavor of the ground beef, but honestly, chicken broth works perfectly well if that’s what you have open. If you’re going vegetarian, vegetable broth is your friend! Just avoid very strongly flavored broths like bone broth unless you are prepared for it to dominate the traditional pepper flavor profile.

Estimated Nutritional Value for One Pot Unstuffed Pepper Skillet

I always try to keep things honest here, transparency is key when you’re feeding your family! These estimates are for one serving of the One Pot Unstuffed Pepper Skillet made with ground beef and *without* the optional cheese. Remember, if you load up on that cheddar or use fattier meat, the numbers will shift!

Calories: 450
Protein: 35g
Fat: 18g (Saturated Fat: 7g)
Carbohydrates: 40g (Fiber: 5g)
Sodium: About 650mg

These figures are just a guide—they help you plan, but your actual results will depend on your specific ingredients and whether you include that delicious cheese topping!

Share Your One Pot Unstuffed Pepper Skillet Experience

Seriously, I hope you love this One Pot Unstuffed Pepper Skillet as much as my family does! It saves dinner more times than I can count, and I want to hear all about how it worked out for you.

Did you use ground turkey this time, or stick with the beef? Maybe you found a veggie mix that you loved even more? Don’t be shy! Hop down into the comments below and let me know how your dinner turned out. I absolutely adore seeing photos of your skillet creations, so please share them if you made any! And if you have questions while you’re cooking—maybe you’re wondering about the best kind of broth to use—drop them there too! I check the comments daily and I’m happy to help you troubleshoot or just talk weeknight dinner wins!

One Pot Unstuffed Pepper Skillet

Author: cocktailmixguide.com
Total Time: 45 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple, one-pot meal that tastes like stuffed peppers without the stuffing process.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 cup beef broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked white rice
1 cup shredded cheddar cheese (optional)

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the ground meat and cook until browned. Drain any excess fat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, green pepper, and red pepper. Cook for 5 minutes until the peppers start to soften.
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the oregano, basil, salt, and pepper.
Bring the mixture to a simmer.
Stir in the uncooked white rice.
Cover the skillet and reduce the heat to low. Cook for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally to prevent sticking.
Remove from heat. If using, sprinkle the shredded cheese over the top and cover for 2 minutes until melted.
Serve directly from the skillet.

Notes

Use any color bell peppers you prefer.
For a spicier flavor, add 1/4 teaspoon of red pepper flakes with the seasonings.
You can substitute brown rice, but adjust the cooking time as needed.

Prep Time: 10 min
Cook Time: 35 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8
Sodium: 650
Fat: 18
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 40
Fiber: 5
Protein: 35
Cholesterol: 75

Keywords: one pot, skillet meal, unstuffed peppers, ground beef, easy dinner, rice skillet