Unstuffed Peppers (One Pan Recipe)

This Unstuffed Peppers recipe is a simple and healthy one-pan meal that’s perfect for a quick weeknight dinner or meal prep.

5 from 2 votes

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Course: Main Course

Keyword: easy, one pan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 339kcal

Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon or spatula as it cooks. Drain any excess grease or fat if needed.
Add diced onion, minced garlic, and chopped bell peppers to the skillet with the cooked ground beef. Cook 5-7 minutes or until the veggies are softened.
Stir in the diced tomatoes with juices, tomato paste, Italian seasoning, salt, and pepper.
Stir in the cooked rice and reduce heat to low. Simmer everything together for 5 minutes to let the flavors combine. If it gets too thick or dry, add a splash of broth or water.
If using shredded cheese, add at the end and cover the skillet to allow the cheese to melt.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For more fiber and extra protein, add in 1/2 to 1 cup black beans when you add the rice.

Enjoy this dish as-is or serve with a side of veggies, in a wrap, or over greens.

For more recipe variations, substitutions, and tips, see full blog post above.