Description
This Unstuffed Peppers recipe is a quick and cozy one-pan dinner made with ground beef, bell peppers, and a savory tomato sauce. Perfect for busy weeknights, it’s a low-effort take on classic stuffed peppers that’s gluten-free, hearty, and meal-prep friendly. Serve over rice or cauliflower rice for a satisfying, family-approved meal.
Ingredients
1 pound ground beef
3 bell peppers (red, yellow, green), chopped
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup beef broth
2 cups cooked white rice (for serving)
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon olive oil (for cooking)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and garlic, sauté for 2-3 minutes until soft and fragrant.
2. Add the ground beef. Break it up using a wooden spoon and cook until browned and no longer pink. Drain excess fat.
3. Stir in the chopped bell peppers. Cook for 5 minutes until slightly softened.
4. Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir well to combine.
5. Lower the heat to a simmer, cover the skillet, and let the mixture cook for 10-15 minutes until peppers are tender and sauce is well blended.
6. Serve over cooked white rice or cauliflower rice. Garnish with fresh parsley or grated Parmesan if desired.
Notes
You can substitute ground turkey or chicken for a lighter version.
This dish freezes well—perfect for batch cooking and reheating.
For a vegetarian version, use plant-based meat and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 7g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg