Unstuffed Peppers Recipe

Unstuffed Peppers is everything delicious about stuffed peppers packed in one easy skillet or dutch oven meal! Seasoned sausage meat, rice, and vegetables are cooked together, then finished with melted cheese. A family-sized meal that takes less than an hour to make!

You have probably had stuffed peppers before, so, you know the time it takes to make them look and taste perfect. These unstuffed peppers taste incredible, but you do not have to worry about making them look perfect because you are just putting it all in a pan and blending it together. With hot or mild sausage, lots of tangy tomatoes, and perfectly cooked rice mixed in with chopped bell peppers, soaking up all that sauce flavored with Italian herbs, this dish is a hit. Oh yeah, then it is topped with melted mozzarella cheese!

One-pan meals are my favorite weeknight dinners because I always seem to be in a hurry to get things done. This recipe for unstuffed peppers is perfect because you can make it in minutes with just one pan, and that means fewer dishes to wash and more food to eat. This one is full of great flavors just like stuffed peppers, including your choice of mild or spicy sausage, bell peppers, and perfectly cooked rice in a sauce of tomatoes, garlic, onion, and Italian herbs with extra basil. Then, you get a whole bunch of melted cheese on top.

This is a meal is done in just three steps, and it takes about 30 minutes to cook. Also, you can double the recipe to feed a crowd or for everyone to have seconds. You do not have to worry about leftovers because they can be stored in the refrigerator for up to four days or the freezer for several months. here are so many ways to customize it too, from changing up the protein to swapping veggies and seasonings!

If you are a fan of one-pan meals too, you should try my pineapple pork chops. In less than 30 minutes, this sweet and savory meal is ready for a family of four with just one pan to wash.

Why you will love this recipe

• Easier than stuffing peppers: Tossing it all in a pan instead of stuffing is much easier.
• One pan, less cleanup: I love any meal with less cleanup.
• Fast weeknight dinner: This helps my weeknights go smoother when I can feed everyone quickly.
• You don’t have to go out: Stay at home and pay less money (you can make this entire recipe for under $20) for a better meal.

What you’ll need to make unstuffed peppers

Special items:

• Dutch oven – Dutch oven for cooking everything.
• Cooking utensils

Ingredients:

• Bell peppers—Any color is fine. I like to use more than one color to create a mixture of tastes.
• Italian sausage – Mild or spicy will both work. I prefer mild when I cook for the kids and spicy when I am cooking for the adults.
• Mozzarella cheese – I always shred my cheese for the best flavor and meltability and recommend that you do the same.
• Uncooked rice – I use long-grain white rice, but you can use what you like. Do not cook it first.
• Canned diced tomatoes – As with all my tomato recipes, I use San Marzano because they taste so fresh and rich.
• Canned crushed tomatoes – Same here. San Marzano has a tangy and zesty flavor that brings a whole new level of tomatoey goodness to this dish.
• Tomato paste – My favorite paste is Cento for its thick and sweet, smooth, concentrated taste.
• Onion – I chop my onion chunky because I like to be able to taste the pieces I am biting into.
• Garlic – Mince your garlic cloves fresh to get a robust, garlicky flavor without a bitter aftertaste.
• Worcestershire sauce – The umami taste that this sauce adds to your unstuffed peppers is salty, sweet, rich, and tangy. I add a whole tablespoon because I love it, but you can add a bit more or less depending on your tastes.
• Italian seasoning—Try my easy recipe for Italian seasoning. It’s quick to make and lasts for months.
• Basil – I add extra basil because I love the slightly sweet and spicy herb.
• Salt
• Pepper
• Water

How do you make Unstuffed Peppers?

1. Brown the sausages. First, crumble and brown them nicely, then add the aromatics. Then, drain as much of the excess fat as you can.
2. Cook meat with rice and seasonings. To the browned sausage, add Worcestershire and tomato paste, then sauté a bit. Follow this with the rice, fresh tomatoes, water, herbs, and season to taste. Cook over a gentle simmer for about 10 minutes.
3. Add peppers. Next, take your diced peppers and stir them in, and let the rice finish cooking until perfectly tender. Stir once more.
4. Finish with cheese. Top with mozzarella and let it melt.
5. Serve. Plate it up with freshly chopped parsley, and enjoy hot!

Expert tip

What kind of rice is best

There are many kinds of rice, but most of us only use a few different types. I prefer using long grain for this recipe because it cooks fluffier and separates better than the short grain. I wouldn’t say I like clumpy rice. White rice is the most traditional rice with a neutral flavor and fluffy, light texture. That is what I use in this recipe because it is perfect for soaking up flavors and sauces.

Brown rice has a nutty flavor with a chewier texture and takes longer to cook. I save that for salads and stuffings. Basmati rice is aromatic and full of flavor. The long grains stay separated, so it is perfect for rice stir-fries and salad, but it also absorbs flavors well, so you could use it in this dish, too. Jasmine rice is another aromatic rice with an exotic taste. It is moist and soaks up spices well, with long grains staying separate when cooked.

Now, short grains are sticky so I would not really want to use them in this recipe. This rice is full of starch and has a gluey texture, so it is often used for rice pudding, sushi, and rice balls. It comes in different varieties like arborio, sushi, bomba, and carnaroli. If you use short-grain rice, make sure you rinse it well before using it, so it does not stick.   

Recipe variations and add-ins:

• Low carb: If you are cutting carbs, try my cauliflower rice instead of regular rice. However, you will have to cook the rice separately because it releases too much water to be cooked with the rest of the dish. Add it together afterward.
• Skip the white rice: Enjoy it with quinoa, cauliflower rice, or fiber-rich brown rice.
• Less fat: For less fat, use ground turkey or chicken instead of ground sausage.
• Boost of flavor: For a big flavor boost, substitute half the water with vegetable broth.
• Southwestern blend: Give your peppers a southwestern flair by adding some grilled corn, queso cheese, black beans, and taco seasoning instead of Italian seasoning. Don’t forget to add some salsa and a few lime wedges.
• Extra veggies: You can always add more vegetables to make this a heartier meal.
• Vegan: Leave out the meat completely and add beans or mushrooms for a vegan dish. Remember to use vegan cheese.

Serving suggestions:

• Serve with a side of homemade bread, perfect for soaking up the delicious sauce.
• You can serve this as a plated meal with a side of my crack mashed potatoes for a dinner that everyone will want seconds of.
• This delicious unstuffed pepper skillet dinner would be great with my light and easy cucumber salad.
• I love having this with my detox water. It really helps revitalize and energize me.   

Frequently asked questions

Why is my rice mushy?

It could be that you used fast-cooking rice like instant rice, or you added too much water. If you have too much water, your rice will absorb it, continuing to break down and turn soft and mushy as long as it continues to cook. Also, if you cook rice at too high a temperature, the grains will burst and release the starch, causing a mushy texture. That brings me to the final reason. Rinsing your rice. Please do this several times. Rinse your rice three times and let the water run clear.

Why should I wash the rice?

To get into more detail about rinsing your rice, the main reason is to get rid of the excess starch. The free starch, or amylose, is what you will see floating in the water when you rinse it. You can either rinse it in a bowl several times, draining the water each time or rinse it in a colander until the water runs clear. Another reason is to remove dirt and other debris. There may be stones, husks, insects, and microplastics. You don’t want those in your food. 

What color bell peppers should I use?

It depends on what flavor you are looking for. I like to use all the colors because not only does it add more eye-pleasing color, but it also adds more flavors. Red is the ripest and the sweetest. Orange and yellow are also sweet. Green has a savory flavor that some may call bitter, but I call it grassy or fresh with a hint of sweetness. When cooked, they all have a bit of sweetness to them.

Why are my unstuffed peppers watery?

Because peppers are 92% water, they release a lot of water into the rest of the dish as they cook. It helps that the rice is dry and can absorb the liquids. However, it may also be runny if you do not drain all the grease from the sausage. If you see excessive grease in the pan, you can still carefully drain it from the pan without losing the flavor. But it is better to make sure you drain the grease completely the first time. Place the sausage on paper towels and use another layer of towels to press out the grease if it is excessively greasy.

How to store leftovers:

• Refrigerate: Refrigerate your leftovers for up to four days in an airtight container.
• Freezing: You can also freeze your leftovers in a freezer-safe container for up to four months.   
• Defrost: To get the best taste and texture, thaw overnight in the fridge.
• Reheating: Reheat your thawed leftovers in the microwave for one to two minutes.   

More one-pot and one-pan meals to try:

Recipe tips:

• You can use a deep skillet if you do not have a Dutch oven. However, use a high-quality thick and heavy skillet.
• Drain your sausage well and pat it with paper towels to remove the excess grease.
• The pre-shredded cheese in the bag has additives to keep it from sticking and preservatives to keep it fresh. Shred your own cheese for a better taste, and so it melts better.
• Do not use instant rice (Minute Rice) for this recipe. It will get done too fast and turn out mushy.
• Rinse your rice to remove starch, dirt, and other things that should not be there.
• Ensure you do not cook your rice too long or use too much water, or it can get mushy.