Simple Skillet Unstuffed Peppers Recipe for Dinner (Print Version)

Whip up a satisfying Easy Unstuffed Peppers Recipe for dinner without the fuss. My deconstructed version is hearty, flavorful, and perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ Hearty Base

01 - 1 lb lean ground beef or turkey
02 - 2 bell peppers (any color), chopped
03 - 1 medium onion, diced

→ Flavor Builders

04 - 3 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 1 (8 oz) can tomato sauce
07 - 1/2 cup beef broth

→ Freshness & Finish

08 - 2 cups cooked rice
09 - 1 cup shredded cheddar cheese, divided

→ Seasonings & Spices

10 - 1 tsp Italian seasoning
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper (or to taste)

# Instructions:

01 - First things first, get your biggest skillet heating over medium-high heat. Toss in your ground beef or turkey and break it up with a spoon. Sizzle, sizzle! I love the sound and smell as it browns. Cook it until it’s no longer pink, then drain off any excess fat. Honestly, this is where I always make sure to get a good sear; it adds so much flavor to this Easy Unstuffed Peppers Recipe.
02 - Once your meat is browned and drained, toss in the diced onion and bell peppers. Oh, the colors! Stir them around, letting them soften up for about 5-7 minutes. You want them tender-crisp, not mushy. This is a step I used to rush, and the peppers ended up too firm. Don’t be like me; give them their moment to shine!
03 - Now for the garlic! Push the veggies to one side, add the minced garlic to the empty space in the skillet, and let it cook for about a minute until it’s fragrant. Seriously, the aroma at this point is incredible! Then, mix it all together. This little trick ensures the garlic doesn't burn, which I learned the hard way after a few too many bitter garlic moments.
04 - Pour in the diced tomatoes (undrained!), tomato sauce, and beef broth. Stir in your Italian seasoning, salt, and pepper. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those beautiful flavors to meld together. It’s a moment of quiet magic in the kitchen, really.
05 - Once the sauce has simmered, stir in your cooked rice. Make sure it's all nicely coated in that rich, tomatoey goodness. Then, sprinkle about half of the shredded cheddar cheese over the top and stir it in until it starts to get melty and gooey. This is where I sometimes get impatient and add too much cheese too soon, oops, but it always tastes good!
06 - Finally, sprinkle the remaining cheese over the top of the skillet. Cover it again for a few minutes, just until the cheese is melted and bubbly. The dish should be vibrant, steamy, and smell absolutely divine. Ladle it into bowls and get ready to enjoy. It’s such a satisfying sight, and that first bite of this Easy Unstuffed Peppers Recipe is always pure comfort.

# Notes:

01 - Don't overcrowd your skillet when browning the meat; it steams instead of browns, and you lose flavor.
02 - Reheat leftovers gently on the stovetop with a splash of broth to keep it moist.
03 - Try adding a pinch of smoked paprika for an extra layer of warmth and depth.
04 - Serve with a side of crusty bread to soak up all that delicious, cheesy sauce.

# Equipment Needed:

01 - Large skillet
02 - wooden spoon
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 30g

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