One-Pan Unstuffed Bell Peppers is everything you love about classic stuffed peppers, just way easier and faster. With seasoned ground turkey, tender rice, melty cheese, and colorful peppers all simmered in one skillet, it’s a flavor-packed dinner that comes together with minimal mess and major comfort.

Wooden spoon serving unstuffed bell peppers.

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A Note from Kim

Skip the stuffing, keep the flavor

Unstuffed bell peppers are one of those no-fail dinners that check all the boxes—quick, comforting, full of flavor, and totally family-approved. If you love classic stuffed peppers but not the extra steps, you’re going to be obsessed with this one-pan version. All the hearty goodness, seasoned ground turkey, sweet bell peppers, savory tomato sauce, and melty cheddar cheese, comes together in a skillet with zero stuffing required.

It’s a go-to in our house when I need something fast and filling, and I love that it sneaks in a bunch of veggies without anyone batting an eye. Bonus: cleanup is a breeze, and it reheats like a dream! Whether you’re looking for a weeknight win or just want something simple and satisfying, this recipe delivers.

With love (and lots of good eats), - Kim

This is SO good. It’s my new favorite thing to meal prep for lunch. I make one batch and it’s enough for the whole week! Delicious and tons of healthy veggies and protein!

— Marie-Charlotte

Ingredients you’ll need

Here’s everything you’ll need to make this easy one-pan meal that’s full of cozy flavor, great nutrition and weeknight-friendly simplicity!

See the printable recipe card below for exact measurements.

Small bowls with ground turkey, tomatoes, rice and onions.
  • Olive oil: Used to sauté the veggies and build flavor right from the start.
  • Onion: Adds savory depth and a touch of natural sweetness.
  • Bell peppers: You can use any color. I like to use at least one red bell pepper.
  • Garlic: Brings in that signature bold, aromatic kick.
  • Italian seasoned ground turkey: Already packed with herbs for extra flavor! Lean ground beef or ground chicken also work. If you’re not using seasoned meat, add 1 teaspoon Italian seasoning along with the salt and red pepper flakes.
  • Petite diced tomatoes: Keep the juices, this adds richness and a bit of texture to the dish.
  • Tomato sauce: Binds everything together and brings that saucy goodness.
  • Beef broth: Infuses the rice and meat with savory depth. Feel free to use chicken broth, if preferred.
  • Instant white rice: Cooks right in the skillet and soaks up all the flavor. Minute rice is perfect here.
  • Salt and black pepper: Enhances all the flavors, adjust to your taste.
  • Red pepper flakes: Optional, but great for a little heat and added dimension.
  • Shredded cheddar cheese: Melts into a gooey, golden layer that finishes the unstuffed bell pepper skillet off perfectly.

Make it your own

Here are some tasty and easy variations to switch up your unstuffed bell peppers:

  • Swap the grain: Use cooked quinoa, cauliflower rice, or brown rice for a twist on texture or to make it low-carb or more nutrient-dense.
  • Go Tex-Mex: Sub Italian seasoning for taco seasoning, add black beans and corn, and top with pepper jack cheese.
  • Spice it up: Use hot Italian sausage instead of ground turkey, or add chopped jalapeños or hot sauce for more heat.
  • Make it creamy: Stir in a spoonful of cream cheese or sour cream at the end for a creamier texture.
Wooden spoon serving unstuffed bell peppers.
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One-Pan Unstuffed Bell Peppers

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
One-Pan Unstuffed Bell Peppers is everything you love about classic stuffed peppers, just way easier and faster. With seasoned ground turkey, tender rice, melty cheese, and colorful peppers all simmered in one skillet, it’s a flavor-packed dinner that comes together with minimal mess and major comfort.
Author: Kim

Ingredients

  • 1 tablespoon olive oil
  • 1 small diced onion
  • 2 medium diced bell peppers, (any color, I like to use at least 1 red bell pepper)
  • 2 cloves minced garlic
  • 1 pound Italian seasoned ground turkey, other ground meats will work
  • 14 ounces canned petite diced tomatoes, undrained
  • 8 ounces canned tomato sauce
  • 1 cup beef broth
  • 1 cup instant white rice, I like Minute rice in the red box
  • ¼ teaspoon salt, plus more to taste
  • ¼ teaspoon red pepper flakes
  • 1 cup shredded cheddar cheese

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Instructions 

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the 1 small diced onion and 2 medium diced bell peppers. Cook for about 5 minutes, until the onions are soft. Stir in the 2 cloves minced garlic and cook for another 30 seconds.
  • Add the 1 pound Italian seasoned ground turkey and break it up as it browns. Cook until browned, about 5-10 minutes.
  • Stir in the undrained 14 ounces canned petite diced tomatoes, 8 ounces canned tomato sauce, 1 cup beef broth, 1 cup instant white rice, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Mix well and bring to a boil. Cover, reduce the heat to low, and let simmer for 20–25 minutes, stirring occasionally, until the rice is tender.
  • Once done, remove from heat, sprinkle 1 cup shredded cheddar cheese on top, and cover again to let it melt before serving.

Notes

  • If using unseasoned ground meat, add 1 teaspoon Italian seasoning along with the salt and red pepper flakes.
  • If using regular long grain white rice, rinse before cooking to remove surface starch, which can cause rice to stick together and become gummy when cooked.
  • Type of rice used can cause cooking time to vary. Refer to rice package directions and adjust as needed. I used Minute rice in the red box and simmering for 20 minutes was perfect.
  • To substitute with regular long grain white rice: Regular rice requires more liquid to cook. Increase beef broth to 2 cups. 
This recipe was originally published June 2019. It was rewritten and republished with new photos and helpful tips August 2025.
photos by jess at jess gaertner creative
Author: Kim
Course: Main
Cuisine: American
Serving: 1serving, Calories: 344kcal, Carbohydrates: 28g, Protein: 31g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 72mg, Sodium: 815mg, Potassium: 811mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2137IU, Vitamin C: 73mg, Calcium: 212mg, Iron: 4mg

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How to make unstuffed pepper skillet

Ready to whip up something simple and satisfying? This one pot skillet meal comes together quickly and delivers big on comfort, no extra dishes, no fuss.

Sautéing bell peppers with onions in a skillet.

Step 1. Heat olive oil in a large skillet over medium heat. Once hot, add the diced onions and bell peppers. Cook for about 5 minutes, until the onions are soft. Stir in the garlic and cook for another 30 seconds.

Adding ground turkey to sautéed peppers.

Step 2. Add the ground turkey and break it up as it browns. Cook until browned, about 5-10 minutes. If using ground beef, you may want to drain excess grease.

Using a wooden spoon to stir tomatoes and rice with ground turkey in a large pan.

Step 3. Stir in the diced tomatoes, tomato sauce, beef broth, uncooked rice, salt, and red pepper flakes. Mix well and bring to a boil. Cover, reduce the heat to low, and let simmer for 20–25 minutes, stirring occasionally, until the rice is tender.

Grated cheese over ground turkey mixture in a large skillet.

Step 4. Once done, remove from heat, sprinkle shredded cheese on top, and cover again to let it melt before serving. Enjoy with favorite toppings, like guacamole, sour cream and/or fresh parsley, basil or cilantro.

Helpful tips

Here are some helpful tips for making the best unstuffed peppers recipe:

  • Dice veggies evenly: Cutting the onion and bell peppers into similar-sized pieces helps everything cook evenly and gives each bite great texture.
  • Don’t overcook the rice: Since you’re using instant rice, add it at the right time and don’t simmer too long, or it might get mushy.
  • Taste as you go: Depending on your tomato products or broth, you might want to adjust the salt or add a pinch of sugar to balance acidity.
  • Spice it your way: Add more red pepper flakes if you like heat, or skip them for a milder version that’s still super flavorful.
  • Use a large skillet: Everything comes together in one pan, so give yourself plenty of space to stir and simmer comfortably.

Frequently asked questions

Can I use regular rice instead of instant rice?

Yes, but you’ll need to increase the broth to 2 cups and adjust the cooking time, as it will take longer. If using regular long grain white rice, rinse before cooking to remove surface starch, which can cause rice to stick together and become gummy when cooked. 

What color bell peppers are best to use?

Use any color bell peppers you like! I usually go with a mix of red and orange for a naturally sweeter flavor, but green peppers add a slightly more bitter bite if that’s your thing. Sweet mini peppers work great too if that’s what you have on hand.

Can I use fresh tomatoes instead of canned?

Yes! Use about 1 ½ cups chopped fresh tomatoes. You may want to add a splash of extra broth or tomato juice to keep things saucy.

What to serve with unstuffed bell peppers

This is really a complete meal on its own, but I love to enjoy it with a handful of tortilla chips and a scoop of guacamole on the side—so good for scooping up every bite!

  • Steamed green beans: Quick, easy, and adds a nice pop of freshness.
  • Garlic bread, crusty rolls or tortilla chips: Perfect for scooping up every last bit of saucy goodness. I really like pairing this with tortilla chips for the added crunch!
  • Side salad: A simple green salad with a tangy vinaigrette balances out the richness of the dish.
  • Roasted veggies: Try roasted zucchini, carrots, or broccoli for a colorful, nutrient-packed side.

Storage recommendations

  • Refrigerate: Let the dish cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
  • Freeze: This recipe freezes well! Place cooled portions in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm leftovers in the microwave or on the stovetop over medium heat until hot. Add a splash of broth or water if the mixture looks dry.
Unstuffed bell peppers served in a bowl with a fork.

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If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our newsletter to receive more healthy delicious recipes straight to your inbox.