This unstuffed peppers recipe has all the flavor of stuffed peppers without the fuss. It's packed with ground beef, instant rice and, of course, green peppers for a quick meal you'll come back to again and again.
Unstuffed Peppers
Updated on Dec. 19, 2024
My mom loved to make stuffed peppers for our family, and I loved to eat them. But they’re quite a process to make from scratch, and sometimes I just don’t have the time. This unstuffed peppers recipe provides all the delicious flavors and textures of classic stuffed peppers in half the time—and with fewer dirty dishes.
This one-pan recipe uses ground beef, instant rice, green peppers and marinara sauce. The mixture is then combined with shredded cheese and topped with bread crumbs before being baked. Unstuffed bell peppers create the perfect melty-crispy combo and make for a quick weeknight meal that the whole family will enjoy.
Ingredients for Unstuffed Peppers
- Ground beef: Use a ground beef blend with an 80/20 lean-to-fat ratio. That way, you get the flavor from the fat without it being overly greasy.
- Instant rice: Instant rice makes for a super quick unstuffed peppers recipe, but you could also use leftover rice and skip Step 1. Or, follow our steps to make perfectly fluffy rice.
- Green peppers: Green bell peppers are the go-to for many stuffed peppers recipes, but you can swap in other types of peppers like red bell peppers or the slightly spicy poblano.
- Onion: Use yellow onion to add flavor to the ground beef and rice mixture.
- Marinara sauce: Bring the meaty base together with your favorite jarred marinara or pasta sauce.
- Seasoning: A salt-free seasoning blend is all you need for additional flavor.
- Italian cheese: Mix a bag of shredded Italian cheese into your unstuffed bell peppers.
- Seasoned bread crumbs: Seasoned bread crumbs are the perfect crispy bits to top this unstuffed peppers recipe.
- Olive oil: The bread crumbs are tossed in oil, which helps them brown up for the best crispy topping.
Directions
Step 1: Cook the rice
Preheat the oven to 350°F. Cook the rice according to the package directions.
Step 2: Make the base
Meanwhile, heat up a large cast-iron pan or other ovenproof skillet. Cook the beef, green peppers and onion over medium-high heat until the meat is no longer pink.
Drain any liquid from the pan, then stir in the rice, marinara sauce and seasoning blend.
Add the cheese and mix well.
Step 3: Bake the unstuffed peppers
Toss the bread crumbs and oil together so the bread crumbs are coated.
Sprinkle them over the top of the dish. Bake until everything is fully heated through and the topping is golden brown, 8 to 10 minutes.
Unstuffed Pepper Variations
- Swap the rice: To keep things low-carb, try this dish with cauliflower rice instead. You can make cauliflower rice yourself or buy a bag of frozen from the grocery store. You can also use another alternative for white rice, like quinoa or brown rice.
- Make it vegetarian: Use a plant-based meat brand instead of ground beef or a meat substitute like tempeh.
- Try a different meat: If you’re looking for a lighter version of unstuffed bell peppers but you don’t want to go full vegetarian, try this unstuffed peppers recipe with ground turkey or ground chicken. It will be slightly leaner but with the same delicious flavor.
How to Store Unstuffed Peppers
This unstuffed peppers recipe is super easy to store. Keep it in an airtight container in the fridge, or freeze it until you’re ready to enjoy the dish again.
How long does an unstuffed peppers recipe last?
This dish lasts for up to four days in the refrigerator when stored properly.
Can you freeze unstuffed peppers?
Our unstuffed peppers recipe can easily be frozen. Once completely cooled, place the unstuffed peppers in a freezer-safe container and freeze for up to four months. Thaw overnight in the refrigerator before reheating.
How do you reheat unstuffed peppers?
Unstuffed peppers can be reheated in the microwave, on the stovetop or in the oven. Cook until thoroughly warmed through and starting to bubble on the sides.
Unstuffed Pepper Tips
Can you use frozen rice to make unstuffed peppers?
This is the perfect recipe if you have a bag of frozen rice in your freezer. Rice thaws super well and won’t be affected in texture or taste by freezing. Thaw it overnight in the fridge before adding it to your unstuffed bell peppers.
What can you serve with unstuffed peppers?
This is a great one-pot meal, but you can certainly serve it with side dishes as well. I like to balance the unstuffed peppers recipe with a fresh, crisp green salad and a sharp red wine vinaigrette. It would also go great with steamed lemon broccoli, or roasted green beans or Brussels sprouts. Make sure to serve it with some Parmesan garlic breadsticks to sop up the sauce!
Watch How to Make Unstuffed Peppers
Unstuffed Peppers
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1 cup uncooked instant 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
Directions
- Preheat oven to 350°. Cook rice according to package directions.
- Meanwhile, in a large cast-iron or other ovenproof 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.
- Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts
1 serving: 343 calories, 12g fat (5g saturated fat), 43mg cholesterol, 469mg sodium, 38g carbohydrate (12g sugars, 3g fiber), 20g protein.
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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
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