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Unstuffed Peppers

Hannah Hyun
This unstuffed pepper recipe is warm, savory, and effortlessly comforting—packed with tender bell peppers, seasoned ground meat, and a rich, flavorful sauce. A one-pan, cozy meal, perfect for slowing down and savoring every bite!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 People
Calories 450 kcal

Ingredients
  

  • 1 lb Ground Beef (substitute with any other ground meat or plant-based option if desired)
  • 2 Large Bell Peppers Diced
  • 1 Medium Onion Diced
  • 3 Cloves Garlic Minced
  • 1 cup White or Brown Rice
  • 2 cups Beef Broth or Vegetable Broth
  • 1 can Diced Tomatoes (I like to use oven roasted diced tomatoes, but its all up to preference and desired taste)
  • 1 can Tomato Sauce (You can also use marinara sauce as a substitute. I measure this out with the diced tomato can)
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Chili Powder (optional)
  • ½ tsp Black Pepper
  • 1 cups Shredded Mozzarella or Cheddar Cheese (optional topping)
  • Optional Garnish: Fresh Chopped Parsley, Sour Cream, or Greek Yogurt

Instructions
 

Prepare the Ingredients

  • Dice the bell pepper and onion. Mince the garlic. Place bell pepper in a small bowl and the onion and garlic in another small bowl.
  • Measure out rice (uncooked), broth, and spices. (If using bouillon cubes prepare the broth here)

Cook the Ground Beef (or alternative)

  • Heat a large skillet or pot on medium-high heat (add oil if meat is very lean)
  • Add the ground beef to the skillet or pot. Brown the beef, breaking the meat up with a spatula. Cook for about 5-7 minutes.
  • After meat is cooked, drain excess fat.

Cook the Vegetables

  • Add the diced onions and minced garlic to the beef and sauté for 3 minutes or until the onions are translucent and fragrant.
  • Add in the diced bell peppers and cook for 5 minutes or until the bell peppers are soft.

Add Remaining Ingredients

  • Add rice and broth to the skillet/pot, stirring to combine.
  • Add the canned diced tomatoes (with juice) and the tomato sauce. Stir and combine. (If using marinara, after adding the canned diced tomatoes, measure out the marinara in the can then add to skillet/pot)
  • Add salt, paprika, dried oregano, dried basil, chili powder (if using), and black pepper and stir well. Make sure everything is evenly mixed.

Let it Simmer

  • Bring skillet/pot to a boil. Once boiling (or bubbling) reduce the heat to low and cover. Let it simmer for 20-25 minutes. Check skillet/pot after 20 minutes and see if rice is cooked. If the rice is still firm, cook for 5 more minutes.

Serve

  • If desired, sprinkle cheese and parsley on top of each portion and let it melt. Top with a dollop of Daisy (sour cream) or greek yogurt. (I personally love toping it with Daisy Light sour cream)
  • Any leftovers? Place in an airtight container and store for up to 3 days.

Notes

There’s something about a warm, savory, and homey dish that makes you want to slow down and savor every bite. This Unstuffed Pepper Recipe is exactly that—rich in flavor, hearty, and effortlessly comforting.
Packed with tender bell peppers, savory ground meat, perfectly seasoned rice, and a rich, flavorful sauce, this dish delivers all the cozy goodness of traditional stuffed peppers without the extra prep work. It’s a one-pan, filling meal that’s perfect for a slow evening at home, a relaxed family dinner, or even meal prep for the week.
Serve it up in a deep bowl, curl up with a warm blanket, and let this nourishing recipe remind you to embrace the simple joys of a home-cooked meal.