Unstuffed Bell Pepper Skillet (One-Pan Dinner)

Name: Unstuffed Bell Pepper Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp olive oil; 1 lb ground beef; 1 cup onion (chopped); 2 bell peppers (chopped); 2 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp salt; ½ tsp ground black pepper; 3 cups beef broth; 1 ¼ cups long-grain white rice; 14 oz tomato sauce; 1 ½ cups cheddar cheese (shredded)

If you love the comforting flavor of stuffed peppers but don't love hollowing them out, this Unstuffed Bell Pepper Skillet gives you everything you want-without the work. The rice, ground beef, and colorful peppers simmer together in tomato sauce until tender, then get finished with melty cheese on top. One pan, zero stress, total comfort. 👇👇

A skillet with ground beef, rice, bell peppers, and tomato sauce topped with melted cheese.

Why You'll Love This Recipe

This simple skillet hits all the flavors of stuffed peppers with none of the fuss:

One-pan dinner: Everything cooks together in the same skillet.
Budget-friendly: Uses inexpensive ingredients you probably already have.
Kid approved: Mild flavors and melty cheese always go over well.
Comforting and hearty: The rice, beef, and peppers make it filling and satisfying.
Great leftovers: Reheats beautifully for lunches or busy nights.

Note From Andi:

Stuffed peppers were one of my childhood favorites, but now I'm all about shortcuts that taste the same with half the effort. This skillet version was my aha! moment-same cozy flavor, fewer dishes, and way less chopping. Everything cooks together: the beef, the peppers, the rice, the tomato sauce, and that gooey cheese layer that makes everyone happy.

If you like easy skillet meals like this one, you'll also love my Baked Tortellini Skillet or Cheesy Chicken Taco Skillet-both perfect for busy weeknights.

Recipe Ingredients 👇👇

1 Tbsp olive oil
1 lb ground beef - 80/20 works great for flavor.
1 cup chopped onion - yellow or white.
2 bell peppers, chopped - any mix of red, green, or yellow.
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
3 cups beef broth - low-sodium recommended.
1 ¼ cups long-grain white rice - or Minute Rice for a faster version.
14 oz tomato sauce - plain or herb-seasoned.
1 ½ cups shredded cheddar cheese - or a mix of cheddar and mozzarella.

Watch How To Make It 👇👇

Step-By-Step Instructions 👇👇

STEP 1: Brown the Beef

Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook 3-5 minutes, breaking it up as it browns. A little pink is fine at this stage since the meat will finish cooking with the veggies.

STEP 2: Add the Veggies and Seasoning

Stir in 1 cup chopped onion, 2 chopped bell peppers, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Cook 3-5 minutes until the vegetables start to soften and the beef is fully cooked. The peppers should still hold some structure and should not be mushy.

TIP: Cut peppers into slightly larger pieces so they keep their texture.

STEP 3: Add Broth and Boil

Pour in 3 cups of beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring everything to a gentle boil. The mixture should look soupy at this point.

STEP 4: Add Rice and Simmer

Once the mixture boils, stir in 1 ¼ cups long-grain white rice, then cover the skillet with a lid. Reduce the heat to medium-low and let the rice simmer for 15 minutes without lifting the lid. Keeping the steam inside helps the rice cook evenly and absorb the broth.

STEP 5: Rest the Rice

Turn off the heat and let the skillet sit covered for 5 more minutes. This extra rest allows the rice to finish steaming and prevents it from getting sticky. When you lift the lid, you should see fluffy rice and very little liquid left.

STEP 6: Add Tomato Sauce and Cheese

Stir in 14 oz tomato sauce until everything is coated and saucy. Sprinkle 1 ½ cups shredded cheddar cheese over the top and cover again for 2-3 minutes. The residual heat melts the cheese into a gooey layer without overcooking anything.

STEP 7: Serve

Scoop the skillet into bowls and serve hot while the cheese is melty and the peppers still have a little bite. Leftovers make amazing lunches.

A wooden spoon lifts ground beef, rice, bell peppers, tomato sauce, and melted cheese from a skillet.

Recipe Tips

Use a wide skillet (10 inches or larger) for even rice cooking.
Keep the lid on while simmering so the steam does its job.
Let it rest before stirring to fluff the rice.
Add broth when reheating to loosen the rice and refresh the texture.
Mix cheese varieties (cheddar + mozzarella or Monterey Jack) for extra creaminess.
Taste before serving and adjust salt if your broth is low-sodium.

Variations and Substitutions

Protein: Swap ground turkey, chicken, or plant-based crumbles.
Veggies: Add mushrooms, zucchini, or frozen peas.
Grains: Use brown rice (add ½ cup broth + 10 extra minutes cook time) or quinoa.
Sauce: Replace tomato sauce with crushed tomatoes or marinara for a different twist.
Cheese: Try Monterey Jack, provolone, or dairy-free mozzarella.
Spice: Add red pepper flakes or a dash of hot sauce.

Make-Ahead & Meal Prep Tips

Freeze without the cheese topping for up to 2 months; add cheese after reheating.
Cook the beef and peppers ahead and store in the fridge for up to 2 days.
Add the rice and broth when ready to cook to save time on busy nights.
Portion into individual containers for grab-and-go lunches.

What To Serve With

Serve with garlic bread for that toasty crunch or soft dinner rolls to soak up all the saucy goodness.
Creamy mashed potatoes make the ultimate comfort side, especially with that rich tomato-based sauce.
Toss broccoli or cauliflower with olive oil, garlic powder, and Parmesan, then roast at 425°F for the perfect crispy bite.
A cool cucumber tomato salad adds a fresh, tangy contrast to the warm, hearty skillet.

How To Store Leftovers

Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm on the stovetop or in the microwave with a splash of broth.
Freeze: Freezes well for up to 2 months. Thaw overnight before reheating.

Dinner Rhythm Tip

If you're following my Dinner Rhythm Blueprint, this skillet is a perfect Anchor Meal.

Option 1: Serve it fresh with a quick salad or roasted veggies.
Option 2: Turn leftovers into burritos, quesadillas, or stuffed baked potatoes for an easy next-day win.
Option 3: Freeze single portions for a future heat-and-eat night when you need a break from cooking.

One meal, three ways - that's Dinner Rhythm magic.

FAQs

Can I use brown rice?

Yes. Add ½ cup extra broth and extend the simmer time by 10 minutes.

Can I make this with Minute Rice?

Absolutely. Use the same amount and reduce simmer time to 5 minutes.

Do I need to drain the beef?

If your beef is very fatty, drain a little. Otherwise, the sauce will take care of it.

Can I make this dairy-free?

Yes. Use a dairy-free shredded cheese alternative or skip the cheese entirely.

Can I add more veggies?

Definitely - mushrooms, spinach, zucchini, or peas all fit right in.

Can I bake this in the oven instead?

You can! Transfer to a 9×13 dish, top with cheese, and bake uncovered at 375°F for 20 minutes or until bubbly.

Can I make it spicier?

Add a pinch of red pepper flakes or a few dashes of hot sauce with the seasonings.

Why You'll Love This Recipe

Note From Andi:

Recipe Ingredients 👇👇

Watch How To Make It 👇👇