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Unstuffed Peppers

Sep 20, 2021 · 56 Comments

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Get all the delicious comforting flavor you love in classic stuffed peppers with these equally yummy but twice as easy Unstuffed Peppers. Makes a full meal, all in one skillet!

Get all the delicious comforting flavor you love in classic stuffed peppers with these equally yummy but twice as easy Unstuffed Peppers. Makes a full meal, all in one skillet!

Unstuffed peppers covered in melted mozzarella in a cast iron skillet with a spoon in the middlw

Unstuffed Peppers

Mr. Gracious has a few favorites that he eats at the firehouse all the time.  One of these is stuffed peppers.  Now, I'm all for a good stuffed pepper, but they are so involved and time consuming to make.

This led me to the totally delicious decision to make UNstuffed peppers.  All of the yummy ingredients you use in stuffed peppers, only they're not stuffed. Get it? UNstuffed peppers.  

Unstuffed peppers are packed with ground beef, bell peppers, rice, tangy tomato sauce, and lots of gooey cheese to finish it off. It is ridiculously easy to make. Plus, it's a full meal in one skillet.

Yup. It's that good.  And just for you, here's a gratuitous cheese shot.

Do I Have to Use White Rice?

Nope. I prefer it because it has the fastest cook time, clocking it at only 25 minutes.

Here are the cook times for some other options:

  • Brown Rice. Preparation instructions are the same, but the cook time needs to be upped to 50 minutes. If your liquid gets low during this time, add another ½ cup of water until the rice is tender and cooked through.
  • White Basmati Rice is cooked for the same amount of time as long grain white rice, but it needs to be rinsed first because it is very sticky otherwise. Rinse rice in luke-warm water until it runs clear.
  • Quinoa actually has a shorter cook-time at only 15-18 minutes. It also will only need about 1 cup of water. Be sure to rinse quinoa before cooking.
  • Instant rice. If you want a much faster cook time, you can use instant rice. Omit the water entirely, and cook for only about 8-10 minutes.
Unstuffed peppers covered in melted mozzarella in a cast iron skillet with a spoon in the middle

What to Serve with Unstuffed Peppers

Unstuffed peppers is pretty much a meal by itself, with ground beef for protein, rice for carbs, and bell peppers for veggies.

For a side, we'll typically just have a fresh green salad to keep it simple.

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Unstuffed peppers covered in melted mozzarella in a cast iron skillet with a spoon in the middle

Unstuffed Peppers

Get all the delicious comforting flavor you love in classic stuffed peppers with these equally yummy but twice as easy Unstuffed Peppers. Makes a full meal, all in one skillet!
5 from 25 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Unstuffed Pepper Casserole, Unstuffed Peppers
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Calories: 465kcal
Author: Michelle
Prevent your screen from going dark

Ingredients

  • 1 pound ground beef
  • 1 medium onion chopped
  • 3 green bell peppers cut into 1" pieces
  • 1 jar spaghetti sauce (24 ounces)
  • 1½ cups water
  • 1 cup long grain white rice uncooked
  • 1 teaspoon steak and burger seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 cups shredded mozzarella divided

Instructions

  • In a large skillet over medium heat, brown ground beef with onion and green peppers. Drain and return to skillet.
  • Add spaghetti sauce, water, rice, steak seasoning, garlic powder, and black pepper to the ground beef mixture. Stir to combine.
  • Bring mixture to a simmer over medium heat. Cover and continue simmering on medium-low heat for about 25 minutes, or until rice is tender. If liquid gets too low, add an additional ½ cup water.
  • When rice is tender, stir in cup shredded mozzarella.
  • Sprinkle the remaining cup mozzarella on top. Cover and continue cooking until cheese is melted and bubbly.
  • Serve warm.

Notes

 
  • This recipe is gluten free.
  • To make this recipe dairy free, simply omit the cheese or use a dairy-alternative cheese such as Daiya.
  • Do not stir while rice is cooking. Stirring releases starches and makes the dish sticky.
  • Cover while rice is cooking, or it will take way too long to cook and the liquid will evaporate too quickly.
  • To make this dish low carb, use about 2-3 cups riced cauliflower. Omit the water, and simmer for about 20 minutes.
  • If your liquid is evaporating too fast, turn down the heat a little and add an additional ½ cup water.
  • Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a microwave-safe dish.
  • Freezer Instructions: After cooking rice, transfer to a freezer container. Top with remaining cheese. Cover and freeze for up to 3-6 months. Thaw in the refrigerator overnight. Bake dish at 350°F for 20-30 minutes until cheese on top is melted and dish is heated through.

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 36g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 886mg | Potassium: 774mg | Fiber: 3g | Sugar: 7g | Vitamin A: 972IU | Vitamin C: 57mg | Calcium: 241mg | Iron: 3mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

Update Info: This recipe was originally published in August 2016. It has been updated with new pictures, video, and recipe tips and republished in December 2019.

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Beef, Casseroles, Dinner, Pasta, Recipes, Veggies Beef Recipe, Dinner Recipe, Ground Beef Recipe, Pasta Recipe, Unstuffed Peppers

Reader Interactions

Comments

  1. Helen at the Lazy Gastronome says

    August 21, 2016 at 9:01 am

    I like the idea of deconstructing the dish - I've always had a hard time eating them as whole peppers! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!

    Reply
  2. Beverly says

    August 26, 2016 at 8:49 pm

    This sounds like a great dinner and so much easier than making making each pepper.
    Bev

    Reply
    • Michelle says

      August 27, 2016 at 7:44 am

      Oh, it's SO easy. And so yummy too!

      Reply
  3. Karly says

    August 28, 2016 at 3:31 pm

    This is a great comfort food dinner! Thanks for linkin' up with What's Cookin' Wednesday! 

    Reply
  4. Kelly Kimbrough says

    August 30, 2016 at 10:02 pm

    I'm not one to cook much in the summer but hallelujah fall is on the way and this looks like a dish we'd love! Thanks so much for sharing on Friday Favorites Linky Party underatexassky.com/friday-favorites-linky-party - I can't wait to try it.

    Reply
  5. Katherines Corner says

    August 31, 2016 at 7:41 pm

    thank you for sharing this yumminess at the Thursday Favorite Things link party. I love stuffed peppers so I know I will love this too. Watch for your feature at the party xo

    Reply
    • Lia says

      January 28, 2025 at 3:26 pm

      Making this right now I will send pics when I am done 😀

      Reply
  6. Catherine says

    September 01, 2016 at 10:47 am

    Hi Michelle
    Oh my this looks good! Will definitely try, and be back for a few more recipes....I'm in a recipe rut and need some new ones.
    Catherine (newest follower of your blogging adventures!) 🙂

    Reply
  7. Laura says

    December 13, 2019 at 11:45 am

    I love this idea. I'm always looking for good low carb recipes and I've made stuffed peppers like this with cauliflower rice before and really liked it, but I agree it's a lot of effort. Deconstructing it is brilliant.

    Reply
  8. Jessica says

    December 13, 2019 at 11:54 am

    Thanks for such a great family friendly skillet meal! I'll be sure to pin it and save.

    Reply
  9. Veena Azmanov says

    December 13, 2019 at 12:12 pm

    A very delicious DInner option, full of flavors and the combination amazing. Definitely a must try dish for sure.

    Reply
  10. Jen says

    December 13, 2019 at 12:22 pm

    This is such a delicious and filling meal! With 3 boys to feed, I’m happy to say they all cleaned their plates. A total dinner win!

    Reply
  11. Beth says

    December 13, 2019 at 12:27 pm

    This is so much easier than traditional stuffed peppers and my family like it even better! Thanks!

    Reply
  12. Lisa | Garlic & Zest says

    January 16, 2020 at 8:50 am

    This is positively the cheesiest, most indulgent un-stuffed pepper dish ever! Is it wrong that I just want to grab a spoon and dig in?

    Reply
  13. Dannii says

    January 16, 2020 at 9:23 am

    What a great twist on stuffed peppers. Looks super comforting.

    Reply
  14. Jenn says

    January 16, 2020 at 9:37 am

    This is one of our family's top 5 favorite dishes. It is so warm and comforting and hearty - and it works out perfectly every time!

    Reply
  15. Alyssa says

    January 16, 2020 at 9:46 am

    What a great twist on stuffed peppers. I'm going to try it with quinoa next because I think my family would actually eat quinoa this way!

    Reply
    • Michelle says

      January 16, 2020 at 10:49 am

      Yes, I love this recipe with quinoa too!

      Reply
  16. Julia says

    January 16, 2020 at 11:13 am

    This sounds like a delicious meal. Perfect for winter!

    Reply
  17. Kristin says

    January 19, 2020 at 5:44 pm

    Made this for supper tonight and it was delicious!

    Reply
    • Michelle says

      January 20, 2020 at 9:50 am

      I'm so glad you liked it as much as we do!

      Reply
  18. Joan LoPresti says

    May 22, 2020 at 4:49 pm

    This was so delicious! I used riced cauliflower so I could still serve pasta. Also an easy way to get veggies ! I had extra time so I assembled the ingredients and put them in a casserole dish. Heated in the oven at 350deg. Added a light layer of mozzarella on top. Family loved it! Will definitely make again.

    Reply
    • Michelle says

      May 24, 2020 at 4:41 pm

      Ooooh. I love the baking idea! Yum!

      Reply
  19. Christine says

    September 03, 2020 at 6:38 pm

    This was a winner with my family!

    Reply
  20. Kathy says

    October 14, 2020 at 6:07 pm

    Very good recipe! Easy to follow instructions. Will make again!

    Reply
    • Michelle says

      October 15, 2020 at 11:13 am

      So glad you liked it 🙂

      Reply
  21. Ang says

    November 01, 2020 at 11:59 am

    What steak/burger seasoning did you use?

    Reply
    • Michelle says

      November 02, 2020 at 9:56 am

      There are a lot, and you can use any. Some barbecue restaurants even sell them, so you can try to find one from your favorite barbecue joint if you want. Or McCormick is usually a safe bet.

      Reply
  22. Shana Ellis says

    November 02, 2020 at 9:12 pm

    This was delicious and soo quick and easy! I was able to run home after softball lessons and whip this up before my husband and other daughter got home from her softball practice! Can’t wait to try more recipes!

    Reply
    • Michelle says

      November 03, 2020 at 10:18 am

      Yes! So glad you guys liked it 🙂

      Reply
  23. Tiffany Pearson says

    December 19, 2020 at 3:55 pm

    Are there any substitutions if you don't have spaghetti sauce?

    Reply
    • Michelle says

      December 19, 2020 at 5:39 pm

      Tomato sauce or undrained diced tomatoes. I would also probably add some garlic powder, onion powder, and Italian seasoning.

      Reply
  24. Aubrie johnson says

    January 14, 2021 at 8:52 am

    Love this recipe! I was wondering How big is a serving size supposed to be?

    Reply
  25. Marlen says

    March 01, 2021 at 2:48 pm

    Do we need to wash the rice or use dry rice?

    Reply
    • Michelle says

      March 02, 2021 at 12:05 pm

      Dry rice is fine.

      Reply
      • Nikki says

        March 04, 2021 at 7:13 am

        What is the serving size ? Thanks

        Reply
  26. Eloise says

    March 03, 2021 at 7:59 pm

    I made this tonight... and what can I say! It was delish! Definitely making this again! 😁 thanks for the recipe 👩‍🍳

    Reply
  27. JoLynne Warkentin says

    March 26, 2021 at 5:33 pm

    Is there a recipe for steak and burger seasoning so I don't have to buy special seasoning?

    Reply
    • Michelle says

      March 27, 2021 at 9:30 am

      You can use half seasoned salt and half black pepper instead

      Reply
  28. Nicole says

    September 10, 2021 at 2:31 pm

    what size jars of spaghetti? and it doesnt specify the amount of cheese, it just says cup... lol thanks

    Reply
  29. nicole says

    September 10, 2021 at 2:33 pm

    ummm nevermind. i changed the serving size and i'm obviously blind about the parenthases.. my mistake sorry!

    Reply
  30. Pam says

    September 21, 2021 at 11:02 am

    Well that is just a skillet ful of deliciousness! Thank you for sharing the recipe.

    Reply
  31. Katia says

    September 21, 2021 at 12:08 pm

    made these for dinner last night and my difficult kids loved these! and it was so easy to make!

    Reply
  32. Tara says

    September 21, 2021 at 12:19 pm

    Oh how fun! You had me at all in one skillet. Such a wonderful combination of flavors. Love all that cheese too.

    Reply
  33. Aimee Mars says

    September 21, 2021 at 12:46 pm

    Oh, I absolutely love this idea and it's a great way for me to actually hide the peppers in the mix since no one in my family likes peppers except me.

    Reply
  34. Angela says

    September 21, 2021 at 12:55 pm

    Made this for dinner last night and it was so good! The kids gobbled it up. Super easy to make too. Will never stuff peppers again!

    Reply
  35. Autumn Brooke says

    October 01, 2021 at 1:18 pm

    Excellent! Nobody has time to prep and stuff the peppers. I love the simplicity of this recipe.

    Reply
  36. MA says

    October 02, 2021 at 10:35 am

    If I wanted to add black beans to this, would I add at the same time as the dry rice (especially if I use brown rice and am simmering for ~50 minutes)? Any concern the beans would overcook/break open simmering that long…or they should be fine?

    Reply
    • Michelle says

      October 02, 2021 at 4:05 pm

      Are you using dry beans or canned beans? Dry beans would need more water, depending on the amount, and would need to be cooked probably at least as long as the brown rice. They're usually cooked for an hour or more. The beans would also make that thick black goo (aquafaba) into the skillet. Your best bet would be to use canned beans or pre-cook the beans and then stir them in close to the end, just to heat through.

      Reply
  37. Ronda says

    March 29, 2022 at 2:39 am

    My family that consists of an older daughter, my husband and myself loved this recipe.

    Reply
    • Michelle says

      March 29, 2022 at 9:44 am

      So glad you enjoyed it!

      Reply
  38. Carina says

    February 05, 2023 at 2:03 pm

    I’ve made this many times and we’ve always enjoyed it. It’s far easier to make than stuffed peppers and doesn’t require a ton of ingredients. Thanks for the recipe!

    Reply
  39. Chris says

    May 09, 2023 at 6:46 pm

    Has anyone ever cooked rice in 25 minutes?!? Make the rice separately and add…

    Reply
    • Michelle says

      May 10, 2023 at 8:29 am

      White rice cooks in about 20 minutes, per package instructions. So 25 minutes should be plenty. If you are having a hard time getting your rice to cook through, it's possible your rice is too old or your heat is too high causing the liquid to evaporate too quickly before the rice could cook. Your best bet to save rice that's not cooking is to lower your heat and add more water, a little at a time and allowing it to come to a simmer, until the rice is cooked through to desired texture.

      Reply
    • Rebekah says

      August 11, 2023 at 11:56 am

      Can you use minute rice in this and does it change the amount of liquid?

      Reply
      • Michelle says

        August 12, 2023 at 7:45 am

        Minute rice would change the cook time and amount of liquid. Since I haven't made it with minute rice, I'm not sure what the adjustments would be precisely.

        Reply

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Hello! I'm Michelle!
I'm a comfort food lover and self-taught cook with five amazing kids and a firefighter husband, surviving mostly on coffee. I love to create easy and delicious family recipes, and share creative family tips I've learned along the way.
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