Unstuffed Peppers Recipe (Easy, One Pan Meal)

This Unstuffed Peppers recipe is a simple and healthy one-pan meal that’s perfect for a quick weeknight dinner. It’s packed with protein, fiber, and comforting flavors. Plus, it is easy to customize with ingredients you already have on hand! A great go-to for meal prep and blood sugar-friendly eating.

Why You’ll Love It 

There are a few reasons this Unstuffed Peppers recipe will quickly become a fan favorite for an easy weeknight meal: it’s quick, flavorful, and loaded with nutrients that support hormone balance and blood sugar health. 

• Packed with protein: 1 lb of ground beef adds a satisfying amount of protein to keep you full and energized (1).

• Great source of fiber: With bell peppers, optional black beans, and tomatoes, this dish has plenty of fiber to support digestion, gut health, and balanced blood sugar (2).

• One-pan meal: Fewer dishes, less mess. Everything comes together in one skillet. If you don’t want to spend an hour in the kitchen cleaning up your mess, this recipe is for you.

• Easy to customize: Use different ground meats, add beans, or swap in cauliflower rice to fit your needs.

• Perfect for meal prep: Reheats well and stays flavorful for days, making it ideal for lunches or dinners.

• PCOS friendly: Full of protein, fiber, and antioxidant-rich vegetables to support blood sugar regulation, reduce inflammation, and promote satiety (3). Add this to your rotation of PCOS-friendly recipes!

Ingredients

• Ground beef: Choose 85% lean ground beef (or higher) for a balance of flavor and lower saturated fat content. Beef adds iron and vitamin B12, which are essential for energy and metabolism (4).

• Olive oil: While I like the flavor of olive oil, avocado oil works well, too. 

• Bell peppers: Use any color bell pepper that you prefer, such as red, yellow, orange, or green bell peppers. They bring natural sweetness, color, and lots of antioxidants like vitamin C. Make your life easier by using a veggie chopper to quickly chop these veggies!

• Onion and garlic: These help to give this dish those classic flavors you love. Garlic also offers anti-inflammatory benefits. I recommend using fresh, but if you don’t have them on hand, you can use powdered or minced versions. 

• Diced tomatoes (with juice): These add moisture, acidity, and extra flavor to the dish. No need to drain! I like this brand of diced tomatoes.

• Tomato paste: Intensifies the tomato flavor and helps thicken the mixture slightly.

• Italian seasoning: A flavorful blend of herbs, including oregano, basil, and thyme, that adds a Mediterranean flair to the dish.

• Salt and black pepper: Add to taste for balance.

• Cooked rice: Any variety works, so use your favorite, whether it is white rice, brown rice, jasmine rice, or basmati rice. You can also use cauliflower rice for a lower-carb option! 

• Optional – Shredded cheese: A sprinkle of mozzarella, Monterey Jack, pepper jack, or cheddar cheese on top adds creaminess and indulgence if desired.

• Optional – Black beans: Stir in ½–1 cup of drained and rinsed black beans for extra fiber and plant-based protein.

How To Make It

Step One: Brown The Meat.
Heat olive oil in a large skillet over medium-high heat. Add the pound of ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease or fat if needed.

Step Two: Sauté The Veggies.
Add the diced onion, garlic, and chopped bell peppers to the skillet. Set the cook time for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Step Three: Add Tomatoes & Seasoning.
Stir in the diced tomatoes (with juices), tomato paste, Italian seasoning, salt, and pepper. Simmer for a few minutes to let the flavors meld.

Step Four: Mix In The Rice.
Add the cooked rice and stir to combine. Let the mixture simmer for another 5 minutes, adding a splash of broth or water if it gets too thick.

Optional Step: Top With Cheese.
Sprinkle with shredded cheese and cover the pan for 1–2 minutes until the cheese is melted. If you’re using an oven-safe pan, you could also just stick it under the broiler instead.

Tips, Variations + Substitutions

• Want it spicier? Add red pepper flakes or a pinch of cayenne to the seasoning blend.
• Make it vegetarian by swapping the ground beef for lentils, crumbled tofu, or a plant-based meat alternative.
• If you want to lower the carb count, replace cooked rice with riced cauliflower for a lighter option.
• Load up on veggies! Stir in spinach, zucchini, or mushrooms during the sauté step for extra nutrients.
• Short on time? Use frozen pre-chopped onions and peppers to cut down on prep work.
• Need a dairy-free version? Omit the cheese or use a dairy-free alternative that melts well.
• Need it gluten-free? This recipe is naturally gluten-free, just make sure all ingredients that you use are gluten-free!
• Making it for the whole family? Set aside a portion of the cooked ground beef and then add whatever sides work for picky eaters whether that is certain veggies, rice, or cheese. 
• If you want to switch up the ground meat, opt to use ground turkey or ground chicken to change up the recipe! Either choice can make a good substitute. 

How To Store It

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the mixture cool completely before storing to avoid excess moisture.

To reheat, microwave in 1–2 minute intervals until warmed through, or warm on the stove over low heat. Add a splash of chicken broth or vegetable broth (if available) to the mixture if it seems dry.

This recipe can be frozen. Transfer cooled portions to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How To Serve It

This Unstuffed Peppers recipe is one of those all-in-one meals that you can eat on its own, but it’s also an easy recipe to work into a variety of options to enhance the dish:

• As a main dish: Enjoy a generous portion with a side of roasted veggies or a leafy green salad.
• Stuffed into wraps: Spoon into a whole grain tortilla or pita for a quick and satisfying handheld option. Choose gluten-free, if needed.
• Over greens: Serve over spinach, arugula, or chopped romaine for a warm and hearty salad.
• Topped with avocado: Add slices of avocado or a dollop of guacamole for healthy fats and extra flavor.
• With eggs: Top leftovers with a fried egg for a high-protein brunch or quick breakfast-for-dinner.

More Easy Recipes You’ll Love

• Easy Ground Turkey Taco Salad (Easy One-Pan + Healthy)
• Easy Korean Ground Beef Bulgogi Bowl with Veggies
• Easy + Healthy Taco Salad (PCOS Friendly Recipe)
• Southwest Chicken Bowls (Easy Meal Prep)

If you make this Unstuffed Peppers Recipe, please consider leaving a ⭐⭐⭐⭐⭐ star rating and review at the end of this blog post. This is incredibly helpful to me and it helps other readers to know what to expect!