Unstuffed Pepper Bowls are a fun and easy twist on the classic stuffed peppers you know and love. Instead of stuffing bell peppers with a filling, this recipe brings all those tasty ingredients together in one bowl—think ground beef or turkey, colorful peppers, rice, and a blend of spices that make every bite flavorful and comforting.
I really like making these when I want something satisfying without the fuss of hollowing out peppers. It feels like a more relaxed way to enjoy all those flavors, and it comes together quickly on a weeknight. I usually add a little melted cheese on top because who doesn’t love a little gooey goodness?
My favorite way to serve Unstuffed Pepper Bowls is with a side of crusty bread or a fresh green salad to keep things light and balanced. It’s one of those meals that feels like a warm hug in a bowl—perfect for cozy dinners or when you want something simple but still full of heart.
Key Ingredients & Substitutions
Ground beef or turkey: Beef gives a rich flavor, but turkey is a lighter option. You can also try ground chicken or even plant-based meat for a vegetarian twist.
Bell peppers: Use a mix of colors for the best look and taste. If you can’t find fresh peppers, frozen diced peppers can work well too.
Rice: White rice cooks faster, but brown rice adds nuttiness and extra fiber. Quinoa or cauliflower rice are great low-carb substitutes.
Tomato sauce and diced tomatoes: These add moisture and tang. If you like a chunkier texture, use more diced tomatoes. For a smoother sauce, blend the tomatoes before cooking.
Cheese: Mozzarella melts nicely without overpowering flavors. For sharper taste, try cheddar or pepper jack. You can skip or use vegan cheese if dairy-free.
How Do I Get the Peppers Tender but Not Mushy?
Cooking peppers just right is key. They should soften enough to be tender but still hold some bite.
- Dice peppers into even pieces so they cook evenly.
- Add them after browning meat, then simmer for about 10 minutes—this helps them soften gently.
- Check texture with a fork early; if too firm, cook a few more minutes. If too soft, reduce cooking time next time.
- If baking in whole bell pepper “bowls,” parboil peppers for 3-4 minutes beforehand to soften slightly without getting mushy.
Equipment You’ll Need
- Large skillet – I prefer it because it heats evenly and makes cooking the filling straightforward.
- Wooden spoon or spatula – helps stir everything without scratching the pan.
- Knife and cutting board – for chopping onions, peppers, and garlic easily.
- Measuring cups and spoons – keeps your ingredient portions just right.
- Optional baking dish – if you’re baking stuffed peppers or melting cheese on top.
Flavor Variations & Add-Ins
- Try ground chicken or turkey instead of beef for a leaner dish.
- Top with shredded cheddar or pepper jack cheese for extra flavor and meltiness.
- Mix in cooked black beans or corn to add more texture and sweetness.
- Add a pinch of cumin or chili powder for a smoky, southwestern twist.
Unstuffed Pepper Bowls
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 3 bell peppers (red, green, or a mix), diced (reserve one whole pepper for serving if desired)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 cup cooked rice (white or brown)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes (optional for heat)
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (optional)
- Fresh parsley or cilantro, chopped (for garnish)
- Olive oil, for sautéing
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 25 minutes to cook, so in total you’ll spend around 35 minutes from start to finish. It’s a quick and easy meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat a large skillet over medium heat and add a drizzle of olive oil. Add the diced onions and sauté for about 3–4 minutes until they soften. Then, add the minced garlic and cook for another minute, stirring so it doesn’t burn.
2. Brown the Ground Beef:
Add the ground beef to the skillet. Cook it, breaking it apart with a spoon, until it’s nicely browned, about 6–8 minutes. If there’s too much fat, drain the excess before moving on.
3. Add Peppers, Tomatoes, and Sauce:
Stir in the diced bell peppers (reserve a whole pepper if you want to use it as a “bowl”), the canned diced tomatoes with their juice, and the tomato sauce. Mix everything together well.
4. Mix in Rice and Seasonings:
Add the cooked rice, oregano, basil, smoked paprika, and crushed red pepper flakes (if you like a little heat). Stir everything until combined. Season with salt and pepper to your taste.
5. Simmer to Blend Flavors:
Let the mixture simmer on medium-low heat for about 10 minutes. This softens the peppers just right and blends all the flavors together.
6. Serve in Pepper Bowls or Plain Bowls:
If you want a fun presentation, slice the top off a whole bell pepper, remove the seeds and membranes, and place it in a bowl or on a plate. Spoon the meat and pepper mixture inside. Alternatively, serve the mixture directly in a bowl without the pepper “bowl.”
7. Add Cheese and Garnish:
Sprinkle shredded mozzarella cheese on top and cover the bowl or skillet for 3–5 minutes to melt the cheese. Finish by sprinkling freshly chopped parsley or cilantro for a touch of freshness and color.
Enjoy your delicious and comforting Unstuffed Pepper Bowls!
Can I Use Frozen Bell Peppers for This Recipe?
Yes, you can use frozen diced bell peppers. Just thaw them and drain any excess moisture before adding to the skillet to prevent the dish from becoming watery.
Can I Make Unstuffed Pepper Bowls Ahead of Time?
Absolutely! Prepare the mixture and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or microwave until warmed through.
Can I Substitute the Rice for Something Else?
Yes! Try cooked quinoa, cauliflower rice, or even cooked couscous as alternatives to rice, depending on your dietary preferences.
