Let Me Tell You About These (Un)Stuffed Peppers

Okay, so not to sound dramatic, but unstuffed peppers basically saved my weeknight sanity once—picture this: I’d planned old-school stuffed peppers for dinner (bless my optimism), but then my youngest managed to roll a soccer ball into my half-prepped tray and, long story short, the peppers and my nerves ended up a bit mangled. Fast forward and this “unstuffed” version was born! So now, if you see my family actually cheering when they spot this bubbling away, just know there’s a reason behind the legend. Also, it’s hearty, fast(ish), and doesn’t require you to be Michelangelo with a paring knife. Not to mention: less mess, fewer dishes—whoop! Anyway, let’s get into it before I start waxing poetic (again) about bell peppers.

Why Make These Unstuffed Peppers?

I make these when I want something filling but don’t have patience (or, let’s be real, the calm) for the careful surgery involved in prepping traditional stuffed peppers. My family goes wild for the cheesy bits sprinkled on top—classic, right? Ok, sometimes they pick out the peppers, but that just leaves more for me! This is also my go-to for, say, when I’m trying to sneak more protein in but pretend it’s all about the flavor. Plus, you hardly ever mess it up—unless you forget it in the oven while you’re wrangling a rogue dog/kid/door-to-door salesperson (not that I’ve done that more than twice).

The Stuff You’ll Need (but You Can Totally Improvise)

1 lb (around 450g) of extra lean ground turkey or beef—I’ll even use chicken mince if that’s what chilling in the fridge (I’ve tried with vegan mince and it’s…decent, actually!)
3 bell peppers, any color—sometimes I swap in a sweet red pepper for a little extra oomph, though my neighbor swears by green only (to each their own)
1 medium onion, diced (or a big handful of frozen onions if you’re like me on a weekday; honestly, life’s too short sometimes)
2 cloves garlic, chopped—more if you’re hoping to ward off vampires, less if you forgot to buy it and just use powder
1 can (14 oz-ish) of diced tomatoes—I buy the fire-roasted ones for a kick, but regular ones do the job
3/4 cup uncooked brown rice, white rice, or heck, even quinoa (cooks faster than you’d think!)
2 cups beef or chicken broth (I’ve used veggie stock cubes in a pinch, nobody noticed)
1 tsp smoked paprika (regular paprika’s fine, too)
1 tsp dried oregano
Salt and black pepper to taste
1/2 cup shredded cheese (cheddar, mozzarella, or whatever’s begging to be used up—my grandma used Kraft slices once, so yeah, anything goes)
Optional: a hit of chili flakes or hot sauce if you like it spicy

How I Put It All Together (No Fancy Steps)

Grab a big ol’ skillet or Dutch oven (ideally something that’s not hiding at the back of your pan cupboard). Heat a glug of oil—just enough so your onions don’t stick—over medium heat.
In go the onions and peppers. Give them a stir and sauté for about 5-6 minutes. Don’t fuss if the peppers still look a bit crisp, that’s fine. If your onions get a bit too brown (like mine when I get distracted scrolling), just call it caramelized flavor.
Next, add your ground turkey (or whoever volunteered from your fridge). Brown it up, breaking it apart with your spoon—this is where I usually sneak a taste. If it’s still a bit pink when you add the garlic, don’t sweat it, it’ll cook through in a bit.
Toss in your garlic, let it get fragrant for a minute, and then stir in paprika and oregano (if you dump the paprika all in one spot by accident, just mix it around—no worries).
Now, add the tomatoes (juice and all), rice, and broth. Give everything a thorough stir; it’ll look a little soupy. Don’t panic! Bring it to a gentle simmer, lower the heat, pop on a lid, and let it do its thing for about 25 minutes. Stir once in a while or you might end up with a crusty bit at the bottom (some folks like that—my aunt calls it the chef’s treat).
When the rice is tender and everything looks, well, cozy, take off the lid and stir one last time. Sprinkle the cheese over the whole shebang; stick it under the broiler for a couple of minutes to get all melty and golden if that’s your jam. Or just let it melt on the stovetop, lid on. Up to you.
Spoon into bowls, dress it up with extra herbs, or just dig right in. Totally your call!

Notes Only a Slightly Distracted Home Cook Would Know

If your skillet doesn’t have a lid, a baking sheet (or even tin foil) works in a pinch. Actually, sometimes I just use a big plate—totally manageable!
I once used leftover cooked rice; just cut the broth in half and simmer for 10 minutes instead. On second thought, not sure it tasted exactly the same, but it’ll work in a pinch.
If the rice takes forever to cook, it’s likely you’ve cranked the heat down a touch too much (ask me how I know).
This tastes even better the next day for lunch; just saying.

Variations I’ve Tried (and the One I’ll Never Do Again)

I’ve swapped out bell peppers for poblanos—brave, maybe, but a bit too much bite for my youngest. If you love heat, go for it!
Quinoa instead of rice actually bumps up the protein, but my brother-in-law insisted it “tasted like health food.” (That’s not always a bad thing, depending on your crowd.)
Tried tossing in black beans once—it was delish! Chickpeas were…a bit of a miss, texture-wise. Live and learn.
Once, in a moment of inspiration (and honestly, desperation), I added a scoop of cottage cheese. Wouldn’t recommend unless you’re a superfan.

If You Don’t Have a Dutch Oven…

Don’t sweat it—use any heavy-bottomed pan with high-ish sides. I know someone who uses a soup pot for this. If that’s what you’ve got, that’s what you use.

How to Store (Theoretically, Anyway)

Store leftovers in a container with a lid—this’ll keep fine in your fridge for up to three days. But, honestly, in my house it never lasts more than a day. Freezes okay, too, though the peppers might go a bit squishy; just being honest. Reheat on a stove or, if you’re truly starving, zap in the microwave—won’t judge.

What to Serve With It (A Few of My Faves)

I love scooping this up with half a pita or some crusty bread; it’s just the way we’ve always done it (maybe a bit odd, but it works). My cousin’s convinced it needs a dollop of Greek yogurt on top—it’s surprisingly good, give it a go. Sometimes we just eat it straight, bowl in hand, in front of the telly—no shame there.

Pro Tips I Learned the Hard Way

I once tried to rush the rice by cranking up the heat; ended up with burnt bits and crunchy grains. Now, I let it simmer gently—patience pays off.
Resist the urge to over-stir or you’ll end up with mush. I mean, unless that’s your thing.
I find it works better if you let it sit for five minutes after adding the cheese—lets all the flavors get cozy together, you know?

Actual Questions People Have Asked Me

Right, can I make this veggie? Oh, for sure. Just swap the meat for your favorite plant-based mince or toss in lentils (I did it once with green lentils, not bad at all), and use veggie broth.

What if I only have white rice? No drama. White rice cooks faster—so keep an eye on it and maybe shave off 5-10 minutes from the simmer. Just don’t wander off and forget about it, like someone I know (me).

Does it actually freeze well? Kind of! The flavors hold up, but the peppers get a bit softer, which doesn’t bother me—but if you’re picky, best stick to making it fresh.

Can I double the recipe? Yep. Just use a bigger pot (trust me, I’ve learned the hard way), and maybe give it a bit more time. It also reheats nicely if you’re prepping ahead.

Mind if I skip the cheese? Go ahead—it’s still plenty satisfying, though I’ll miss the melty bits. Or maybe just add a sprinkle at the table?

And actually, while we’re here, what is it about peppers that divides people so much? Half of mine eat around them, the other half fight for the last bite! Anyway…

High Protein Unstuffed Peppers