Stuffed bell peppers are awesome, but I always find them slightly awkward or difficult to eat. Can’t I just throw the ingredients in a bowl and eat it with a fork?! (I feel that way about a lot of food, TBH). So that’s what I ended up doing! These super simple unstuffed bell peppers are cooked in one skillet to make your (my) life super easy and delicious. #yesplease
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Can I Use Cauliflower Rice Instead of White Rice?
Unfortunately, you can not swap out cauliflower rice for the white rice in this recipe. Cauliflower rice releases liquid as it cooks, whereas white rice absorbs it, so you’ll end up with a stuffed bell pepper soup. :) But hey, that actually doesn’t sound so bad! You can also try using cauli rice and skipping the broth, but you’ll be missing a lot of flavor with that option.
Can I Freeze Unstuffed Bell Peppers?
Yes, this recipe freezes great! Make sure to divide the skillet into single serving portions just after cooking, and chill them completely in the refrigerator before transferring to the freezer. Once frozen, they’ll keep in the freezer for about three months and can be reheated in the microwave straight from the freezer (use the defrost setting first, then high until heated through).
Tips for Making One-Pot Rice Dishes
Even cooking plain rice on the stovetop can be a bit challenging for some folks, and when you add in other ingredients it can end up a little more tricky. To make sure your rice cooks thoroughly and evenly, keep these things in mind:
- Cookware: A really good quality (thick and heavy) skillet is really important for making this recipe work correctly. Heavy cookware conducts heat really evenly so the sides of your skillet will cook at the same rate as the part that is right above the flame. If it’s a thin skillet, it might scorch right in the center and leave the outer edges uncooked. If you don’t have a good skillet, a dutch oven or heavy soup pot would also work well.
- Heat level: Another key to cooking rice is making sure the water in the pot (or skillet) is simmering the whole time, but the heat is not so high that it burns on the bottom. So once you’ve got everything in the pot and have already brought everything up to a boil, turn the heat down to the lowest setting that still maintains a light simmer. Since this can vary from stove to stove and the type of cookware you’re using, you’ll need to adjust this based on what you’re hearing and seeing in the pot. Once you get the hang of it, though, it will be easy!
- Use a burner close in size to the bottom of your pot or skillet. If you’re using a wide bottomed pot or skillet over a very small burner, the outside edges of your pot or skillet may not receive enough heat to simmer and cook the rice through.
Love skillet meals? Check out my Chorizo Sweet Potato Skillet, Creamy Chicken and Rice Skillet, or One Pot Teriyaki Chicken and Rice.
Unstuffed Bell Peppers
Servings 6 1 ⅓ cups eachIngredients
- 1 clove garlic ($0.08)
- 1 yellow onion ($0.32)
- 2 bell peppers ($1.53)
- 1 Tbsp olive oil ($0.16)
- 1/2 lb. ground beef ($2.85)
- 1 15oz. can diced tomatoes ($1.00)
- 1 cup long grain white rice (uncooked) ($0.62)
- 1 tsp dried basil ($0.10)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1.5 cups beef broth ($0.07)
- 1 8oz. can tomato sauce ($0.26)
- 1 tsp Worcestershire sauce ($0.01)
- 1 cup shredded mozzarella ($0.85)
- 1 Tbsp chopped parsley (optional garnish) ($0.05)
Instructions
- Mince the garlic and dice the onion and bell pepper.
- Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
- Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
- Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
- While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
- Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
- Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.
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Equipment
- Deep Stainless Steel Skillet
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Unstuffed Bell Peppers – Step by Step Photos
Mince one clove of garlic and dice a yellow onion and bell pepper. Add ½ lb. ground beef to a deep skillet with 1 Tbsp olive oil. Cook the ground beef over medium heat until it has fully browned. Add the diced bell pepper, onion, garlic, 1 tsp dried basil, 1 tsp dried oregano, and about ¼ tsp freshly ground pepper to the skillet. Continue to cook and stir until the onions are soft.
Next, add one 15oz. can of diced tomatoes (with juices), 1 cup uncooked long grain white rice, and 1.5 cups beef broth to the skillet.
Give everything a brief stir to combine. Place a lid on the skillet, turn the heat up to medium-high and allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for an additional 5 minutes.
While the rice is simmering, prepare the tomato sauce. Combine one 8oz. can of tomato sauce with 1 tsp Worcestershire sauce. Set the sauce aside.
After the rice has rested for five minutes, remove the lid and fluff it with a fork, gently folding the tomatoes and peppers back into the rice.
Pour the prepared tomato sauce over the rice in the skillet, then top with 1 cup shredded mozzarella. Place the lid back on the skillet and let the residual heat melt the cheese.
Top with chopped parsley, if desired, and serve!
This was so good! I and my wife live in Japan and she really liked this recipe. She had never had stuffed bell peppers before and we don’t have an oven big enough for me to try making them in. This is a great if not better alternative to regular stuffed bell peppers.
I’ve made this as written and it was delicious and easy! Some alterations I’ve also tried that have worked well – throwing in about 1/2c frozen corn with the tomatoes, replacing the white rice for a wild rice mix from “rice select” brand, adding median seasoning and topping with Mexican blend cheese. This recipe is very versatile and easy to adapt to personal preference!
Made this for dinner tonight and used drained cauliflower rice. Left out the broth, used shredded Italian cheese blend in addition to mozzarella, and accidentally bought original Ro-Tel diced tomatoes w/green chiles {instead of the mild}, so it has a little kick. Really good! Would definitely make it again!
I was just wondering if I could substitute cauliflower rice and leave out the broth. I assume you reduced the time too since you weren’t cooking the rice either. Thanks!
Any suggestions for using pre-cooked leftover rice? Thank you!
That’s going to be a tough one because the rice in this recipe cooks in broth, seasoning, and all the other ingredients so it soaks up all that flavor as it cooks. I suppose you could cook all the other ingredients separately (minus the broth because there is no rice to soak it up) and then combine it with the cooked rice at the end, but it will definitely turn out differently.
This is delicious and doable! Really loved the flavor and will definitely be making this again soon.
We doubled the recipe, it was amazing!
Hi! I came across this recipe a few years back and my husband and I absolutely loved it! I make it for my girlfriends and friends and they asked me for the recipe. It is delish the only thing different I do is I turn it into a Mexican unstuffed peppers! I add taco seasoning and I use four peppers; red, orange, yellow & green bell peppers!
I top with Mexican shredded cheese and serve with tortilla chips and Mandarin oranges. Sometimes I make a little avocado cut up with tomatoes on top with lime juice, cumin and coarsely ground pepper. It’s delicious! Thank you for the idea!
Easy, one pot, and tastes exactly like a stuffed pepper.
This is probably a stupid question, but do you drain the ground beef once it’s done cooking? Thanks!
That’s up to you. :) If you are using a higher fat content ground beef and have a lot of fat in the pan, some people like to drain it, or you can leave it in for extra richness. If you have a lower fat content ground beef, chances are there won’t be much, if any, fat to drain off.
Thanks! I ended up just taking out a little with a baster. I did somehow mess up the rice – it was definitely not cooked. lol The flavor was great though so I’m going to try again this week!
This was a huge hit. I love stuffed peppers but this was much quicker and had the same great taste.
Amazing, one of my favorite recipes
Wondering if I could do this in my crockpot?
In my experience, rice doesn’t do very well in slow cookers. The heat is too low to cook it properly.
sounds fantastic,, how does it freeze?
This would probably freeze pretty well.
How can I cook this when my rice is already cooked?
Unfortunately, that would require a lot of alterations so I would have to test and reformulate the recipe before offering advice.
can i use brown rice for reducing carbs
Unfortunately, brown rice requires more liquid and a lot longer cooking time, so it’s not well suited for this recipe.