This unstuffed peppers skillet is a delicious one pot meal and a great way to use leftover rice. It’s ready in 30 minutes and takes all the work out of traditional stuffed peppers which makes it an easy option for a weeknight dinner!
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Why You'll Love This Unstuffed Bell Peppers
This recipe was born out of pure pregnancy cravings. When I was expecting my youngest, I visited my parents on Halloween, and my mom was making stuffed peppers. She had just prepped the filling and set it on the table, and let’s just say… I could not stop eating it.
It was so good that I knew I had to recreate it — minus the hassle of stuffing and baking. This recipe captures all the comforting, cheesy, tomato-y goodness of the classic dish into a quick and easy one-pan meal. Here’s why this recipe is a total win:
- No stuffing, no baking — just one pan and 30 minutes
- Make extra and enjoy leftovers all week
- Even picky eaters will love it
- Easy to customize and adjust to fit your preferences
Ingredient Information And Substitutions
- Italian sausage- Adds tons of flavor! Use spicy Italian sausage for a little kick, or swap for poultry sausage for a lighter option..
- Onion- For sweetness and depth. Yellow or white onions work best.
- Bell peppers- I use red bell peppers for their natural sweetness, but you can use any color.
- Cooked rice- Use any kind you'd like (or leftovers!).
- Olive oil- Used to sauté the sausage and veggies. You can swap with any vegetable oil or avocado oil for a mild flavor.
- Tomato sauce & diced tomato- A mix of fresh tomatoes and canned tomato sauce creates a rich, flavorful base. You can substitute with crushed tomatoes or a jar of marinara sauce.
- Garlic- Fresh is best, but jar-lic works in a pinch.
- Italian seasoning- A classic blend that enhances the dish’s savory, herby flavors.
- Mozzarella cheese- Melts beautifully on top for the ultimate cheesy finish.
- Romano cheese- Adds a salty, nutty kick. You can sub with Parmesan.
How to Make Unstuffed Pepper Skillet
Step 1- Brown the sausage.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage (casings removed) and cook for about 4 minutes, breaking it into pieces as it browns. Remove from the pan and set aside.
Step 2- Sauté the veggies.
In the same pan, add the onions, bell peppers, garlic, salt, and pepper. Cook for 6 minutes, stirring often, until the veggies soften.
Step 3- Build the sauce.
Stir in the diced tomato, tomato sauce, ½ can of water (using the tomato sauce can), and Italian seasoning. Let it simmer for 2-3 minutes.
Return the browned sausage to the pan along with the cooked rice and Romano cheese. Let everything cook together for another 5 minutes, stirring periodically.
Step 4- Melt the cheese.
Sprinkle mozzarella cheese on top, cover the skillet, and let it melt for about 2 minutes. Serve and enjoy your unstuffed pepper skillet!
Frequently Asked Questions
Absolutely! Feel free to swap in hot Italian sausage for a little extra kick and flavor.
For the best taste and texture, it's recommended to make this just before serving. However, you can cook the rice ahead of time to make everything go a bit faster.
Of course! This recipe is super versatile. You can easily add extra veggies like zucchini, mushrooms, or spinach for more color and flavor.
Tips for Making Unstuffed Pepper Casserole
- Use leftover rice to cut the cooking time in half! Any cooked rice will work, whether it's brown rice, white rice, or even cauliflower rice for a low-carb option.
- To make removing the sausage from its casings easier, simply cut a slit down the middle lengthwise, then peel it out. I try to look for bulk sausage to skip this step.
- Chop veggies evenly. This ensures even cooking and the best texture.
- Taste as you go and adjust the seasoning to your liking.
- Make it spicy. Add red pepper flakes or diced jalapeños for extra heat.
- Ingredients to prep ahead- Dice the onions, bell peppers, and garlic in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. To reheat, simply microwave individual servings until hot.
What to Serve With Unstuffed Bell Pepper Casserole
This is a hearty and satisfying meal on its own, but it’s also perfect as part of a bigger spread. Whether you're hosting a family dinner or prepping for a cozy weeknight meal, here are some great side dishes to pair with this unstuffed peppers skillet:
- Easy Garlic Green Beans
- Summer Bounty Strawberry Salad
- Grandma's Best Banana Cake
- Quick and Easy Chocolate Pudding Cake
Other Easy Dinner Recipes to Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Unstuffed Peppers Skillet
Ingredients
- 2 Tablespoons olive oil, divided
- 1 pound Italian sausage, casings removed (you can also use spicy sausage)
- 1 cup diced onion,
- 1 ½ cups diced red bell pepper,
- 3 cloves garlic, minced or pressed
- 1 teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper to taste
- 1 medium tomato seeded and diced
- 8 ounces tomato sauce
- 4 ounces water (use the sauce can, filled half way)
- 1 teaspoon Italian seasoning
- 3 Tablespoons Romano cheese or Parmesan
- 2 cups cooked rice
- 1 cup shredded mozzarella cheese,
Instructions
- Heat 1 Tablespoon olive oil in large saute pan over medium high heat.
- Add Italian sausage and brown, using a wooden spoon to break into pieces, about 4 minutes. Remove from the pan leaving oil and juices in the pan and set it aside.
- Add other Tablespoon oil, onions, peppers, garlic and salt and pepper to taste. Sauté for about 6 minutes to soften, stirring often.
- Add the tomato, the sauce, ½ a can of water (use the can that the sauce was in), Italian seasoning, Romano cheese, rice and the meat into the pan. Sauté for 5 more minutes, stirring periodically.
- Top with the mozzarella cheese and cover for 2 minutes until it's melted. Serve immediately.
Video
Notes
- Use leftover rice to cut the cooking time in half! Any cooked rice will work, whether it's brown rice, white rice, or even cauliflower rice for a low-carb option.
- To make removing the sausage from its casings easier, simply cut a slit down the middle lengthwise, then peel it out. I try to look for bulk sausage to skip this step.
- Chop veggies evenly. This ensures even cooking and the best texture.
- Taste as you go and adjust the seasoning to your liking.
- Make it spicy. Add red pepper flakes or diced jalapeños for extra heat.
- Ingredients to prep ahead- Dice the onions, bell peppers, and garlic in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. To reheat, simply microwave individual servings until hot.
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