Unstuffed Peppers have all of the flavors of our favorite stuffed peppers but this casserole is quick to make in just one pan!
A zesty rice and sausage skillet filled with sweet bell peppers is on the table in no time at all!
Unstuffed peppers have all of the flavors of our favorite stuffed peppers recipe but needs just one pot! Top with cheese and serve this easy dish casserole style.
Easy One-Pot Meal
Who doesn’t love an entire entrée that can be prepared in one pan? We love all the healthy ways unstuffed peppers can be made. No meat? No problem! We like unstuffed peppers made with cauliflower rice for a low-carb, keto version, quinoa for a high protein version, or brown rice for a super high-fiber version. Just adjust cooking times as necessary.
Ingredients and Variations
Unstuffed peppers are not only super easy to make, but almost anything can be tossed into the skillet along with the original ingredients or subbed out with other ingredients.
VEGGIES: Add mushrooms, diced zucchini or other squash, frozen veggies.
PROTEIN: Sausage adds lots of flavor but you can substitute it for ground beef, or for a lower fat version, switch out the sausage for ground turkey or even leftover shredded chicken.
How to Make Unstuffed Peppers
This dish is so easy to make, but so tasty and filling everyone will want seconds!
Brown the sausage, onion, & garlic, drain fat.
Add tomatoes, rice, water, seasonings, salt, & pepper. Simmer until thickened.
Add diced bell peppers & continue to cook until rice is tender.
That’s all there is to it. Remove from heat, top with cheese & cover until cheese is melted (or pop it under the broiler if you’d like)!
Tips and Tricks
For extra flavor and texture, place the skillet under the broiler until the cheese topping gets golden brown and bubbly.
If subbing the rice out for cauliflower rice, quinoa, or brown rice, adjust the cooking time as necessary.
Store unstuffed peppers in an airtight container in the fridge for up to 4 days.
It’s easy to freeze! Scoop into zippered bags, label with the date and store for up to two months in the freezer.
More Bell Pepper Favorites
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Unstuffed Peppers is a delicious one-pot meal that's full of fresh, simple ingredients!
Course Beef, Dinner, Entree, Main CourseCuisine American
Prep Time 10 minutesCook Time 50 minutesTotal Time 1 hour
Author Holly Nilsson
Ingredients1 pound Italian sausage1 small onion diced2 cloves garlic14 ounces crushed tomatoes canned14 ounces diced tomatoes with juices½ cup long-grain white rice uncooked1 ⅔ cup water or as needed1 tablespoon Worcestershire sauce½ teaspoon Italian seasoningsalt & pepper to taste4 bell peppers any color, diced½ cup mozzarella cheese shredded
InstructionsIn a large pan, brown sausage, onion & garlic over medium heat until no pink remains. Drain fat.Add tomatoes, rice, water, Worcestershire sauce, Italian seasoning, and salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook covered 10 minutes.Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.Stir and add cheese on top. Remove from heat, cover with a lid and rest 10 minutes before serving.
NotesAdd water as needed until rice is tender. Rice will absorb liquid as the mixture rests.
Optional: Broil cheese on top if desired.
NutritionCalories: 621 | Carbohydrates: 42g | Protein: 25g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 1244mg | Potassium: 1127mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4150IU | Vitamin C: 176mg | Calcium: 191mg | Iron: 5mg
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