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Unstuffed Peppers Recipe
Unstuffed Peppers Recipe photo by Taste of Home

Unstuffed Peppers Recipe

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4.5 20
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If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup uncooked Minute® White Rice
  • 1 pound ground beef
  • 2 medium green peppers, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1 jar (26 ounces) marinara sauce
  • 1-1/2 teaspoons salt-free seasoning blend
  • 1/2 cup shredded Italian cheese blend
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon olive oil

Nutritional Facts

1 serving (1 each) equals 343 calories, 12 g fat (5 g saturated fat), 43 mg cholesterol, 469 mg sodium, 38 g carbohydrate, 3 g fiber, 20 g protein.


  1. Preheat oven to 350°. Cook rice according to package directions.
  2. Meanwhile, in a large skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese.
  3. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and oil; sprinkle over the top. Bake 8-10 minutes or until heated through and topping is golden brown. Yield: 6 servings.
Originally published as Unstuffed Peppers in Simple & Delicious July/August 2006, p27

Nutritional Facts

1 serving (1 each) equals 343 calories, 12 g fat (5 g saturated fat), 43 mg cholesterol, 469 mg sodium, 38 g carbohydrate, 3 g fiber, 20 g protein.

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Reviewed Nov. 4, 2015

"I have not made yet prepared this dish, but it sounds easy & tasty. Since one reviewer mentioned that it was too tomato-y', I'll try using a bit more rice, and some more ground beef.... in order to cut down on that aspect. I'll also add a large clove of minced garlic (in step 2) and a handful of frozen corn (which I always add into my stuffed peppers). I'm looking forward to making this 'Unconstructed Stuffed Peppers' dish."

Reviewed Oct. 26, 2015

"I made this recipe almost to the letter, except I used ground turkey and just a touch of beef bouillon to give it more of a beefy flavor... WAS SO GOOD!!! Husband asked me to make it again soon!"

Reviewed May. 4, 2015

"This recipe is great but I made quite a few changes...first I used ground chicken rather than beef... i did sautee the onion and pepper with the chicken...even after the chicken was browned I continue to cook the mixture covered for about 25 min to allow the peppers to soften...then added lots of garlic and Italian seasoning. ....a small can of mushrooms...and used a store bought sundried tomato for the rice I added chicken bouillo about a half teaspoon for added flavor...and I used cheddar cheese....n topped it with the breadcrumbs....I Will make it again thank you so much for sharing..."

Reviewed May. 2, 2015

"This was too tomato-y for us so I will not be making it again."

Reviewed Feb. 8, 2015

"What a fantastic recipe! I used "no salt added" tomato sauce instead of marinara, due to needing to cut back on salt. It tasted WONDERFUL without as much sodium. I will certainly make again!"

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