Easy One-Pot Deconstructed Stuffed Peppers Recipe
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Easy deconstructed stuffed peppers give you all the flavor of traditional stuffed peppers without the extra work. Everything cooks in one pan with ground beef, peppers, and a few simple ingredients for a quick, healthy skillet dinner.
Updated December, 2025, with clearer steps and updated recipe tips.
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Unstuffed Peppers Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
What I love about this recipe: It’s made in one pan, and the meat and rice are already cooked which makes it great for meal prep. Cook the meat and rice earlier in the week for an easier unstuffed peppers dinner.
Ingredients You’ll Need
- Olive oil or avocado oil
- Lean ground beef (85 to 90% lean), ground turkey or chicken will work too
- Onion
- Garlic or garlic powder
- Green bell pepper
- Red bell pepper, yellow or orange bell pepper or a mix of all
- Diced tomatoes – canned or fresh
- Cooked rice (brown or white)
- Worcestershire sauce or soy sauce
- Shredded cheese (cheddar)
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Step-By-Step: Unstuffed Peppers
- Prepare the ingredients: If not already cooked, measure and cook the rice according to package instructions. Chop the onion & garlic, slice the peppers, shred and measure the cheese, and measure the tomatoes and Worcestershire sauce.
- Brown the meat: Heat oil in a large skillet over medium-high heat. Once the skillet is hot, add the ground beef, reduce the heat to medium and cook for a couple of minutes until the meat begins to turn brown.
- Veggies: Add the chopped onions, garlic and sliced peppers to the skillet. Sauté peppers and onions until they begin to soften (about 3 to 5 minutes).
- Sauce and flavor: Add the tomatoes, Worcestershire sauce and cooked rice to the skillet, and mix everything together.
- Lower the heat: Reduce the heat to low and let the mixture simmer for 15 minutes or longer.
- Add cheese: Sprinkle the deconstructed stuffed peppers with cheddar cheese and serve.
Try these vegetarian stuffed peppers, or unstuffed cabbage rolls for another easy dinner.
Tips
- Add up to one tablespoon of olive oil to the skillet if the meat sticks to the pan.
- Save time by using leftover cooked rice or whole grains, and chop the onion and garlic the day before.
- If you prefer soft peppers, loosely cover the skillet while simmering.
Make it Your Way
I love how flexible unstuffed peppers are! You can easily switch up the stuffing flavors. Here are some ideas.
- Low-Carb: Swap the rice for 1 cup of steamed cauliflower rice.
- Vegetarian: Replace the beef with a plant-based alternative, or try the filling from my vegetarian stuffed peppers.
- Italian: Use marinara instead of diced tomatoes, add oregano or Italian seasoning, and top with provolone or mozzarella. Or try a chicken parmesan version.
- Mexican: Swap in salsa for the tomatoes, add diced jalapeño or poblano, and finish with shredded jack or cotija cheese.
- Greek: Keep the tomatoes, add sliced kalamata olives and oregano, and top with feta cheese.
Craving more easy ground beef ideas? Don’t miss my complete guide to healthy ground beef recipes, it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
What to serve with deconstructed stuffed peppers
Serve this deconstructed stuffed pepper casserole with side dishes like a zesty Arugula Salad with Pistachios or Roasted Broccoli.
How to Store and Use Leftover Unstuffed Peppers
This is one of those recipes that tastes even better after a day or two so go ahead and ahead and make extra.
How to Store
Store room-temperature leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stovetop over low heat until warmed through, or use the microwave. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw frozen leftovers overnight in the fridge before reheating.
Leftover Ideas
Here are a few ways to use up your leftovers:
- Chop them up and toss with romaine lettuce for a tasty unstuffed pepper salad.
- Stuff them into a pita pocket, wrap or lettuce wrap for a sandwich
- Top a baked potato or sweet potato with the stuffed pepper mixture
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Deconstructed Stuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 3/4 cup chopped onion approximately 1 small onion
- 2 cloves garlic chopped
- 3 bell peppers julienne sliced any color
- 2 cups diced or crushed tomatoes
- 1 cup cooked rice
- 1 teaspoon Worcestershire sauce
- 2 to 3 ounces grated cheddar cheese
Instructions
- Cook the rice according to the package instructions.
- Prepare the ingredients: cook and measure the rice, chop the onion & garlic, slice the peppers, shred and measure the cheese, and measure the tomatoes and Worcestershire sauce.
- Heat olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the ground beef, reduce the heat to medium, and cook it for a couple of minutes until the meat is almost cooked through.
- Add the chopped onions, garlic, and sliced peppers. Sauté peppers and onion until they begin to soften (about 3 to 5 minutes).
- Add the tomatoes, Worcestershire sauce, and cooked rice to the skillet, and mix everything together.
- Reduce the heat to low and let the mixture simmer for 15 minutes or longer. Sprinkle the Deconstructed Stuffed Peppers with cheddar cheese and serve.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Frequently Asked Questions about Deconstructed Stuffed Peppers
No, uncooked rice, especially brown rice, needs more liquid and a longer cook time than this recipe uses. If you want to cook the rice in the skillet, you need instant rice. For the best texture and simplest method, cook the rice ahead of time and stir it into the pan as written in the recipe.
To make vegetarian stuffed peppers, replace the ground beef with a plant-based meat substitute, beans, tofu, or tempeh. To make the recipe vegan, use a plant-based protein and swap the cheddar cheese for dairy-free cheese or skip the cheese and add extra veggies or avocado on top.
The basic recipe is gluten-free except for the Worcestershire or soy sauce. Some brands of Worcestershire sauce and soy sauce contain gluten, so check the ingredient labels or use a gluten-free version to keep the recipe gluten-free.
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This looks yum! I going to try the vegetarian version.
Easy to make, great flavor, enjoyed by my family. If you like it spicier add jalapeños along with the peppers! A great recipe for children to enjoy vegetables. Very colorful if you use a variety of peppers.
Thank you Heidi, I am happy to hear that your family enjoyed it!
I do love this recipe. I’ve been making them for years as trad green peppers is a love too, albeit very time consuming. I use less tomato but add vegetable juice to loosen it up a bit.
Thank you Frank for your comment. Vegetable juice sounds like a nice addition!
I love love this recipe! So easy and so good
thank you Sally for your comment!
We love stuffed capsicums, I will definitely try you version, it looks amazing. Thank you for sharing..xx
Thank you for your comment Alexia, I hope you like them!