Name: Unstuffed Peppers Recipe
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 tablespoon olive oil – helps brown the beef and soften the veggies; 1 pound lean ground beef – adds hearty flavor and protein without being greasy; 2 medium green bell peppers (chopped – use fresh ones for better texture and sweetness); 1 medium yellow onion (chopped – gives a savory, aromatic base); 3 garlic cloves (minced – for that deep, signature stuffed pepper flavor); 1 teaspoon dried oregano – adds an earthy touch to round out the tomato sauce; 1 teaspoon salt – balances and enhances all the flavors; ½ teaspoon black pepper – gives just the right kick; 2 tablespoons tomato paste – thickens the sauce and adds richness; ¾ cup long-grain white rice (uncooked – cooks perfectly in the pot and soaks up flavor); 1 can (14.5 oz diced tomatoes with juices – adds acidity and makes the sauce chunky); 1½ cups water – helps cook the rice while keeping it saucy; 1 cup shredded cheddar cheese – melts on top for that gooey (comforting finish); Fresh parsley (chopped – optional, but brightens the dish with color and freshness)

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Unstuffed Peppers Recipe: All the Flavor, None of the Fuss

I made these Unstuffed Peppers last night, and let me tell you—it was one of the easiest and most satisfying meals I’ve whipped up in a while.

I didn’t have to worry about stuffing anything or waiting for peppers to bake. Everything cooked in one big pot, and the flavor?

Incredible! Juicy beef, sweet bell peppers, and that comforting tomato rice combo had me going back for seconds. If you’re into cozy, weeknight-friendly dinners, you’ll love this one.

Ingredients

Here’s what I used and why each one works like magic:

1 tablespoon olive oil – helps brown the beef and soften the veggies
1 pound lean ground beef – adds hearty flavor and protein without being greasy
2 medium green bell peppers, chopped – use fresh ones for better texture and sweetness
1 medium yellow onion, chopped – gives a savory, aromatic base
3 garlic cloves, minced – for that deep, signature stuffed pepper flavor
1 teaspoon dried oregano – adds an earthy touch to round out the tomato sauce
1 teaspoon salt – balances and enhances all the flavors
½ teaspoon black pepper – gives just the right kick
2 tablespoons tomato paste – thickens the sauce and adds richness
¾ cup long-grain white rice (uncooked) – cooks perfectly in the pot and soaks up flavor
1 can (14.5 oz) diced tomatoes with juices – adds acidity and makes the sauce chunky
1½ cups water – helps cook the rice while keeping it saucy
1 cup shredded cheddar cheese – melts on top for that gooey, comforting finish
Fresh parsley, chopped – optional, but brightens the dish with color and freshness

Note: This recipe serves 4 hearty portions. You can easily double it for meal prep or leftovers

Variations

This recipe is super flexible—here are some tweaks I’ve tried or recommend:

Switch the meat: Use ground turkey or chicken for a lighter version. Plant-based crumbles work great, too.
Go low-carb: Replace the rice with riced cauliflower or skip it altogether for a keto-friendly bowl.
Add veggies: Mushrooms, spinach, or corn can be mixed in to boost the nutrients.
Spice it up: Add red pepper flakes, smoked paprika, or chili powder for a little heat.
Dairy-free: Skip the cheese or use a vegan shredded cheese alternative that melts well.

Cooking Time

Here’s how long it takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Equipment You Need

You’ll only need a few basics to make this one-pot wonder:

Large pot or Dutch oven – to cook everything together in one place
Sharp knife – for chopping peppers, onions, and garlic
Cutting board – gives you a clean and stable surface to prep
Wooden spoon or spatula – perfect for stirring and sautéing without scratching your pot
Measuring cups and spoons – so you can get your ratios just right

How to Make Unstuffed Peppers?

This is a simple, one-pot recipe that’s packed with flavor and super easy to follow. Let’s break it down:

Step 1: Cook the Beef and Veggies

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, bell peppers, and minced garlic. Sauté for about 3 minutes until the veggies begin to soften, then crumble in the ground beef. Season with salt, pepper, and oregano. Let it all cook together for about 7–10 minutes until the beef is fully browned and the veggies are nice and tender.

Step 2: Build the Sauce

Once the beef is cooked through, stir in the tomato paste. It’ll help create a thicker, richer sauce. Mix it well so it coats everything, then pour in the diced tomatoes (with juice) and water. Stir again to combine everything. The mixture should start smelling amazing at this point!

Step 3: Add the Rice and Simmer

Stir in the uncooked rice and bring the mixture to a gentle boil. As soon as it boils, reduce the heat to low, cover the pot, and let it simmer for 45 minutes. During this time, the rice will cook slowly and soak up all the delicious tomato and beef flavor.

Step 4: Rest, Top, and Serve

Once the rice is tender, remove the pot from heat but keep it covered for another 5–10 minutes. This allows the flavors to settle and the rice to finish steaming. Then, fluff it with a fork, sprinkle cheddar cheese over the top, and let it melt in the residual heat. Finish with a sprinkle of fresh parsley if you like. That’s it—grab a bowl and dig in!

Additional Tips for Making this Recipe Better

Here are some tricks I’ve learned after making this recipe a few times:

Use fresh ingredients – Especially the peppers and garlic. It makes a noticeable difference.
Don’t rush the simmer – The low and slow cook is what gives the rice its perfect texture.
Let it rest covered – That extra 5–10 minutes helps everything come together.
Cheese is flexible – I’ve tried mozzarella, pepper jack, and even a blend—they all work beautifully.
Freeze portions – I make extra and freeze single servings for quick lunches.

How to Serve Unstuffed Peppers?

This dish is hearty enough to stand on its own, but here’s how I like to serve it:

Serve it hot in deep bowls, and don’t forget to add a little extra cheese or parsley on top for that finishing touch. A side of crusty bread, garlic toast, or a crisp green salad works great to round out the meal. If you’re hosting, you can set out toppings like sour cream, crushed red pepper, or more shredded cheese so everyone can make their bowl just right.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 333
Protein: 31g
Carbohydrates: 27g
Fat: 11g

Make Ahead and Storage

Making this ahead of time or storing leftovers is super easy.

Prepping Ahead

You can cook the beef and veggie mixture in advance and store it in the fridge for up to 2 days. When you’re ready to eat, cook fresh rice and mix it all together.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. It stays fresh for 2–3 days. Reheat in the microwave in 30-second bursts, stirring between each for even warmth.

Freezing Options

Freeze the cooked beef and pepper mixture (without the rice) for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. Add fresh rice before serving for best texture.

Why You’ll Love This Recipe?

This dish is comfort food made easy. Here’s why it’ll become a favorite at your house too:

One-pot simplicity – No stuffing or baking—everything cooks together in one pot.
Family-approved – Everyone in my house asks for seconds, even the picky eaters.
Customizable – You can tweak it to fit your diet, taste, or pantry supplies.
Perfect for leftovers – It stores, reheats, and even freezes like a dream.
Full of flavor – It tastes like stuffed peppers, just way less work.

Ash Tyrrell