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–+ servings
Unstuffed Peppers in a skillet with ground beef, sausage, rice, tomatoes, and cheese.
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Unstuffed Peppers

This Unstuffed Peppers recipe is EASY to make in a single skillet with ground beef, rice, and melted cheese! It's loaded with flavor and an easy weekday meal that the family will love!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Servings: 6 people
Calories: 424kcal
Author: Stephanie

Ingredients

  • ½ lb. ground beef
  • Salt/pepper
  • ½ lb. ground sausage see notes
  • 1 small yellow onion diced
  • 2 large bell peppers (any color) diced. About 2 cups.
  • 2 tablespoons tomato paste
  • 3 cloves garlic minced
  • ¾ teaspoon EACH: dried basil, oregano, onion powder, chili powder
  • 1 (14.5 oz.) can diced tomatoes undrained
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 ½ cups marinara sauce see notes
  • ½ cup chicken broth
  • 1 ½ cups cooked rice see notes
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • Fresh parsley to garnish
US Customary - Metric

Instructions

  • Note: Use an oven-safe skillet for this recipe, or transfer to an oven-safe baking dish before topping with cheese and baking.
  • Preheat oven to 375° F. Measure out ingredients before beginning.
  • Season the ground beef with salt and pepper. Add the beef, sausage, and onions to a large skillet over medium-high heat. Cook and crumble for 7-10 minutes, until the meat is brown and cooked through. Drain grease.
  • Decrease the heat to medium and add the bell peppers. Soften for 3 minutes, then add the tomato paste, garlic, basil, oregano, onion powder, and chili powder. Cook for 2 more minutes, stirring continuously.
  • Add the diced tomatoes, brown sugar, Worcestershire sauce, Dijon and stir to combine.
  • Stir in the marinara sauce and chicken broth. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for 5 minutes, stirring occasionally.
  • Stir in the rice and top with cheese. Transfer to the oven and bake uncovered for 15 minutes, until the cheese is melted and bubbling. Garnish with parsley and serve!

Notes

Pro Tips
  • Meat: All ground beef can be used for this recipe if preferred or for convenience purposes, however the combination of beef and sausage does create a more savory and complex flavor profile. Note that additional salt may be needed to taste if sausage is omitted.
  • Sausage: I love using Jimmy Dean’s regular sausage for this (it tastes like breakfast sausage), but hot, mild, or sweet Italian sausage are excellent choices as well.
  • Rice: I use white long grain rice, but any variety works. Cooked cauliflower rice may also be used. 
  • Shred the cheese from a block if possible, it will taste and melt better than packaged shredded cheese. I use Cracker Barrel Extra Sharp Cheddar and Cabot Monterey Jack. Low moisture/whole milk mozzarella works well too!
  • Marinara Sauce: High quality marinara goes a long way in the final result. I love using Rao's or Carbone marinara. 
  • Chicken Broth: It may seem counterintuitive to use chicken broth instead of beef broth in this recipe, but it adds a nice depth of flavor that contrasts well with the beef.
  • Want More Stuffed Peppers? Try my traditional Stuffed Bell Peppers and Stuffed Pepper Soup next!
Cooking the Rice: I prefer to steam the rice in chicken broth instead of water for more flavor.
  • ½ cup uncooked white long grain rice + 1 cup broth = 1 ½ cups cooked rice
  • Bring the broth to a boil, add the rice, bring back to a boil. Cover tightly and reduce heat to low. Steam for 15 minutes.
  • Remove from heat. Add 1 tbsp. butter (optional), and fluff with a fork.
Make Ahead Method
  • Prepare the meat mixture as outlined and let it cool completely. Shred the cheese. Store in separate airtight containers for  up to 2 days. 
  • When ready to bake, transfer the meat filling to a lightly greased casserole dish and top with cheese. 
  • Cover and bake for 18 minutes. Remove cover and bake for 15 more minutes, or until the cheese is hot and melted.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat well!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 424kcal | Carbohydrates: 25g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1043mg | Potassium: 759mg | Fiber: 3g | Sugar: 9g | Vitamin A: 938IU | Vitamin C: 46mg | Calcium: 332mg | Iron: 3mg