If you're craving a comforting dinner that doesn't require stuffing and prepping individual peppers, this Unstuffed Peppers with Beef and Cheese Recipe is an absolute winner. It combines all those classic stuffed pepper flavors in a cozy, easy one-skillet meal you'll want to make again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Unstuffed Peppers with Beef and Cheese Recipe
- Top Tip
- How to Serve Unstuffed Peppers with Beef and Cheese Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Unstuffed Peppers with Beef and Cheese Recipe
Why You'll Love This Recipe
I’ve made my share of stuffed peppers over the years, but this unstuffed version is a total game-changer for busy weeknights. It’s packed with hearty ground beef, flavorful sausage, tender peppers, and that perfect melty cheese combo. Plus, cleanup is a breeze since it’s all made in one skillet!
- One-Skillet Simplicity: Say goodbye to hollowing out peppers and juggling multiple pans.
- Family-Friendly Flavor: Every bite blends savory beef, aromatic spices, and gooey cheddar and Monterey Jack cheese.
- Versatile and Adaptable: Use your favorite sausage variety or swap the rice if you prefer.
- Comfort Food with a Twist: Classic stuffed pepper taste without all the fuss.
Ingredients & Why They Work
When you shop for this dish, keep an eye out for quality ingredients that pack the most flavor – especially when it comes to your meat and marinara sauce. Using freshly shredded cheese and good-quality broth elevates this simple recipe to something really memorable.

- Ground beef: Provides rich, hearty flavor and a meaty base for this skillet meal.
- Ground sausage: Adds a savory depth—choose mild, hot, or Italian style for your preference.
- Yellow onion: Offers a sweet and aromatic foundation that blends beautifully with the meat.
- Bell peppers: Diced to bring color, texture, and that signature stuffed pepper vibe.
- Garlic: Infuses the dish with savory warmth and balances the acidity of the tomatoes.
- Tomato paste: Concentrates tomato flavor and thickens the sauce perfectly.
- Dried basil, oregano, onion powder, chili powder: A blend of spices that adds an Italian-inspired herbal touch with a subtle kick.
- Diced tomatoes (canned, undrained): Provides juicy texture and the fresh taste of tomatoes without extra prep.
- Brown sugar: Just a hint to balance acidity and deepen flavor.
- Worcestershire sauce: Gives a subtle umami boost that complements the meats.
- Dijon mustard: Adds complexity and a mild tang.
- Marinara sauce: Use a high-quality brand like Rao’s or Carbone for best results—it’s the heart of the sauce.
- Chicken broth: Adds depth and moisture; it surprisingly works better than beef broth here.
- Cooked white long grain rice: Absorbs the sauce and helps transform this dish into a filling meal.
- Cheddar cheese: Sharp, melty, and packed with flavor—best shredded fresh from a block.
- Monterey Jack cheese: Smooth, creamy, and melts beautifully to create that irresistible cheesy topping.
- Fresh parsley: Brightens the dish with a fresh pop of color and flavor when sprinkled on top.
Make It Your Way
This Unstuffed Peppers with Beef and Cheese Recipe is wonderfully versatile, making it a breeze to tailor to your family’s taste or dietary preferences. Don’t be afraid to play around with the ingredients and spices to make it truly your own!
- Swap the Sausage: I often use mild Italian sausage in place of the breakfast-style sausage for a subtle herbaceous twist that my family loves. It’s a simple swap that changes the flavor profile quite nicely.
- Rice Alternatives: If you crave a lower-carb option, substituting cauliflower rice keeps the dish light but still satisfying. Brown rice or any long grain rice will also work beautifully if you prefer a nuttier texture.
- Cheese Choices: While cheddar and Monterey Jack are my go-tos, mixing in some mozzarella or using pepper jack adds gooeyness and a hint of spice. Just remember to shred your cheese fresh from a block for that perfect melt and flavor.
- Spice it Up: If you like a kick, adding a dash of cayenne or swapping chili powder with smoked paprika brings a smoky heat that complements the tomato base really well.
- Make It Meatless: For a vegetarian version, try swapping the meat with cooked lentils or a plant-based ground meat substitute to keep that hearty, comforting feel.
Step-by-Step: How I Make Unstuffed Peppers with Beef and Cheese Recipe

Step 1: Preheat and Prep for Smooth Sailing
Start by preheating your oven to 375° F—this ensures it’s ready when the skillet hits it later. I find it really helpful to measure and prep all ingredients beforehand, so you’re not scrambling mid-cook. Having diced onions, bell peppers, and minced garlic on hand sets you up for smooth cooking.
Step 2: Brown the Meat and Onions
Season your ground beef with salt and pepper to bring out its flavor. Heat a large oven-safe skillet over medium-high heat and add the beef, sausage, and diced onion. Stir and crumble the meat as it browns for about 7-10 minutes. Watch closely and aim for a rich brown color—it really amps up the dish’s depth. When the meat is cooked through, drain off any excess grease to keep the skillet from getting too oily.
Step 3: Sauté Peppers and Build Flavor with Spices
Lower the heat to medium, then add your diced bell peppers right into the skillet. Let them cook for about 3 minutes until they soften just a bit — you want them tender but still a little bite. Next, stir in the tomato paste, garlic, dried basil, oregano, onion powder, and chili powder. Keep stirring for 2 minutes to coax all those flavors to blend beautifully. The tomato paste will darken slightly and the aromas should have you excited already!
Step 4: Add Tomatoes, Sauces, and Simmer
Pour in the undrained diced tomatoes, then add brown sugar, Worcestershire sauce, and Dijon mustard. Stir everything together well. Now, add the marinara sauce and chicken broth. Bring this mixture to a gentle boil, then reduce the heat to keep it at a simmer. Let it cook uncovered for 5 minutes, stirring occasionally. This allows the flavors to mingle while thickening the sauce slightly.
Step 5: Stir in Rice, Top with Cheese, and Bake
Mix your cooked rice directly into the skillet’s sauce and meat mixture for a cohesive one-pot meal. Spread it out evenly and then sprinkle the shredded cheddar and Monterey Jack cheese over the top. The sharpness of the cheddar and creamy Monterey Jack create a perfect cheese melt. Pop the whole skillet into your preheated oven and bake uncovered for 15 minutes, or until you see that cheese bubbling and beautifully melted.
Step 6: Garnish and Serve Warm
Once out of the oven, sprinkle fresh parsley over the top for a splash of color and a fresh herbal note. Serve the unstuffed peppers hot and watch how quickly everyone digs in. This dish not only tastes comforting, but it’s also quick enough to be a weekday family favorite.
Top Tip
These tips come from plenty of kitchen trials and a love for making every bite count. They’ll help you get the best flavor, texture, and ease out of your Unstuffed Peppers with Beef and Cheese Recipe.
- Meat Combo Magic: Using both ground beef and sausage adds a depth of savory flavor you just don't get from beef alone. I’ve learned to never skip the sausage for that rich, comforting twist.
- Fresh Cheese Makes a Difference: Shredding your own cheddar and Monterey Jack cheese results in meltier, creamier cheese that complements the dish perfectly, much better than pre-shredded options.
- Rice Cooking Hack: Cooking the rice in chicken broth instead of water infuses every grain with extra flavor, making the whole dish more cohesive and satisfying.
- Avoid Sogginess: Be sure to drain the cooked meat well so you don’t end up with watery peppers. I used to overlook this step and the texture suffered—don’t make the same mistake!
How to Serve Unstuffed Peppers with Beef and Cheese Recipe

Garnishes
Fresh parsley is classic for a reason—it adds a bright, herby note and a pop of color that brightens the whole skillet. You can also sprinkle on some chopped green onions or a little extra shredded cheese for garnish if you like things extra cheesy. A dollop of sour cream or a few slices of ripe avocado on the side brings a lovely creamy contrast.
Side Dishes
This recipe is a complete meal on its own, but if you want to round it out, a simple green salad with a light vinaigrette is a perfect foil to the rich beef and cheese. Roasted or steamed vegetables like asparagus or green beans add a fresh crunch. Garlic bread or crusty dinner rolls are great for mopping up the delicious tomato sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover unstuffed peppers in an airtight container in the refrigerator for up to 3 days. Proper storage helps keep that cheesy, hearty goodness intact for days after cooking.
Freezing
This recipe freezes beautifully! Place cooled leftovers in airtight freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When you're ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm your leftovers gently on the stovetop over medium-low heat or in the microwave until heated through. If baking from the make-ahead method, cover with foil and bake at 375° F for 18 minutes, then uncover and bake an additional 15 minutes to melt the cheese perfectly.
Frequently Asked Questions:
Yes! This recipe is naturally gluten free as long as you ensure the sausage and marinara sauce you purchase don’t contain gluten. Double-check labels to be sure.
Absolutely. White long grain rice is preferred, but you can swap in brown rice, quinoa, or even cooked cauliflower rice for a low-carb twist without losing flavor.
I recommend Jimmy Dean’s regular breakfast sausage for that classic savory flavor, but sweet, mild, or hot Italian sausage bring their own unique notes and work beautifully as well.
Yes! You can prepare the meat mixture and shred the cheese separately, store both in airtight containers for up to 2 days, then bake covered and uncovered right before serving for fresh, melty results.
Final Thoughts
This Unstuffed Peppers with Beef and Cheese Recipe is one of those meals that feels like a warm hug on a plate—comforting, family-friendly, and packed with flavor. Whether you're making it for a busy weeknight or prepping ahead for a cozy weekend dinner, it never disappoints. I hope it becomes a regular in your rotation, bringing ease and happiness to your table every time you make it!
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Unstuffed Peppers with Beef and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Unstuffed Peppers recipe is an easy and flavorful one-skillet meal featuring ground beef, sausage, rice, bell peppers, and melted cheddar and Monterey Jack cheese. Perfect for a family-friendly weekday dinner, this dish combines savory meat, aromatic spices, and a rich tomato sauce topped with gooey cheese and fresh parsley.
Ingredients
Meat and Vegetables
- 0.5 lb ground beef
- Salt and pepper to taste
- 0.5 lb ground sausage (such as Jimmy Dean’s regular breakfast sausage or Italian sausage)
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (about 2 cups)
- 3 cloves garlic, minced
Seasonings and Sauces
- 2 tablespoons tomato paste
- 0.75 teaspoon dried basil
- 0.75 teaspoon dried oregano
- 0.75 teaspoon onion powder
- 0.75 teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1.5 cups marinara sauce (high quality such as Rao's or Carbone)
- 0.5 cup chicken broth
Other Ingredients
- 1.5 cups cooked white long grain rice (cooked in chicken broth for flavor)
- 1 cup shredded cheddar cheese (preferably shredded from a block, e.g. Cracker Barrel Extra Sharp Cheddar)
- 1 cup shredded Monterey Jack cheese (preferably shredded from a block)
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375° F. Measure out all ingredients before beginning to cook for a smooth process.
- Cook the meat and onions: Season ground beef with salt and pepper. In a large oven-safe skillet over medium-high heat, add the beef, sausage, and diced onion. Cook, stirring and crumbling, for 7-10 minutes until meat is browned and cooked through. Drain excess grease.
- Cook the peppers and spices: Reduce heat to medium. Add diced bell peppers to the skillet and cook for 3 minutes until slightly softened. Stir in tomato paste, minced garlic, dried basil, oregano, onion powder, and chili powder. Cook for another 2 minutes, stirring continuously to combine flavors.
- Add tomato mixture and simmer: Stir in the undrained diced tomatoes, brown sugar, Worcestershire sauce, and Dijon mustard. Mix well. Then add marinara sauce and chicken broth. Bring the mixture to a boil, reduce heat to a simmer, and cook uncovered for 5 minutes, stirring occasionally.
- Combine rice and cheese, then bake: Stir cooked rice into the skillet mixture. Evenly top with shredded cheddar and Monterey Jack cheese. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with fresh parsley, and serve hot. Enjoy your flavorful unstuffed peppers!
Notes
- Use all ground beef instead of the beef and sausage combination for simplicity, but the blend adds extra savory depth.
- Choose your sausage type—mild, hot, or sweet Italian sausage all work well and add different flavor profiles.
- White long grain rice is preferred, but brown rice, other rice types, or cooked cauliflower rice are good substitutes.
- Shredding cheese from blocks rather than using pre-shredded cheese improves melt quality and flavor.
- High-quality marinara sauce elevates the dish; Rao's or Carbone brands are excellent choices.
- Chicken broth adds nice depth of flavor that complements the beef mixture better than beef broth.
- To cook rice for the recipe, use 0.5 cup uncooked rice with 1 cup chicken broth, boiling, then simmering covered on low for 15 minutes until tender.
- For make-ahead meals, prepare the filling and cheese separately. Store airtight for up to 2 days. Bake covered for 18 minutes, then uncovered for 15 minutes when ready to serve.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat well before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg



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