Unstuffed Pepper Bowls are a fun twist on the classic stuffed peppers we all love, but way easier to make! Instead of filling individual peppers, this dish mixes up all the tasty ingredients like ground beef, bell peppers, rice, and tomato sauce in one big, flavorful skillet. It’s colorful, comforting, and packed with that familiar peppery flavor everyone enjoys.
I love making Unstuffed Pepper Bowls when I want a quick weeknight dinner that’s still super satisfying. It’s one of those recipes that feels a little fancy but doesn’t take much time or fuss in the kitchen. Plus, you can easily tweak it with whatever veggies or spices you have on hand, which makes it a go-to for me whenever I need a simple but tasty meal.
My favorite way to serve this is straight from the pan, with a sprinkle of cheese on top and a side of crusty bread to soak up all the yummy sauce. It always feels cozy and homey, like a warm hug on a plate. If you’ve never tried unstuffed peppers this way, I promise it’s a delicious, no-stress way to enjoy that classic flavor everyone knows and loves.
Key Ingredients & Substitutions
Bell Peppers: Using a mix of red, yellow, and green peppers adds color and mild sweetness. If you can’t find fresh peppers, frozen diced peppers can work in a pinch.
Ground Meat: Ground beef gives rich flavor, but ground turkey or chicken are lighter swaps. For a veggie version, try plant-based crumbles or lentils.
Rice: White rice is classic, but brown rice adds nuttiness and extra fiber. You could also use quinoa or cauliflower rice for a low-carb option.
Cheese: Cheddar is tasty and melts well. Mixing in mozzarella creates a creamier texture. For dairy-free, use a vegan cheese alternative or skip entirely.
How Can I Make the Filling Taste Rich and Balanced?
The filling is the heart of this dish, so layering flavors is key. Here’s how I do it:
- Cook onion and garlic first until soft and fragrant — this builds flavor depth.
- Brown the meat well, breaking it up so it cooks evenly and crisps slightly.
- Add seasonings like Italian herbs and smoked paprika—these bring warmth and complexity.
- Drain canned tomatoes to avoid watery filling but keep enough sauce to bind the ingredients.
- Let the mixture simmer for a few minutes so the flavors meld together.
Following these steps really helps the filling taste rich without being heavy or soggy.
Equipment You’ll Need
- Oven-safe baking dish or cast iron skillet – I use this because it lets you go straight from stove to oven and keeps everything together.
- Large skillet – perfect for cooking the beef and onions evenly.
- Cutting board and knife – for prepping peppers, onions, and garlic with ease.
- Spoon or scoop – to fill the peppers or dish with the mixture neatly.
- Measuring cups and spoons – helps keep ingredient amounts just right.
Flavor Variations & Add-Ins
- Protein Swap: Use turkey, chicken, or plant-based crumbles for different flavors or dietary needs.
- Cheese Options: Try pepper jack, mozzarella, or a mix for varying taste and meltiness.
- Vegetables: Mix in chopped sautéed zucchini, mushrooms, or corn for extra texture and nutrients.
- Spice Boost: Add red pepper flakes or a splash of hot sauce to give a spicy kick.
Unstuffed Pepper Bowls
Ingredients You’ll Need:
- 4 large bell peppers (red, yellow, green), tops cut off and seeds removed
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- ¼ cup fresh parsley or cilantro, chopped (optional)
- Sour cream or Greek yogurt, for serving (optional)
- 1 tbsp olive oil
Time Needed
This recipe takes about 10 minutes to prep and 30 minutes to bake, so you’ll have a delicious homemade meal ready in just under 45 minutes.
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove all the seeds and membranes. Set the peppers aside for filling.
2. Cook the Filling:
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart with a spoon, until browned all over. If there’s extra grease, carefully drain it off.
Mix in the cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir everything together and let it cook for about 5 minutes so all the flavors blend nicely.
3. Assemble and Bake:
Spoon the beef and rice mixture evenly into each pepper, pressing it in gently to fill well. Stand the filled peppers upright in a cast iron skillet or baking dish. Sprinkle the shredded cheese over the tops of the peppers.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese melts and bubbles.
4. Serve and Enjoy:
Carefully remove the peppers from the oven and let them cool just a bit. Garnish with chopped fresh parsley or cilantro if you like. Serve with a spoonful of sour cream or Greek yogurt on top for extra creaminess and taste.
Enjoy your warm, comforting Unstuffed Pepper Bowls! They’re a simple way to enjoy all the great flavors of stuffed peppers without the fuss of filling each individual pepper shell.
Can I Use Frozen Bell Peppers for This Recipe?
Yes, but make sure to thaw and drain them well before using to avoid extra moisture. Fresh peppers work best for texture and flavor, though!
Can I Make Unstuffed Pepper Bowls Ahead of Time?
Absolutely! Prepare the filling and stuff the peppers, then refrigerate them in an airtight container for up to 24 hours before baking. Add a few extra minutes to the baking time if they’re cold from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Rice?
Quinoa, cauliflower rice, or even cooked couscous are great alternatives. Just make sure they’re fully cooked before mixing with the filling ingredients.
