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This comforting unstuffed peppers recipe has all the flavor of classic stuffed peppers but none of the effort.
It’s cozy, balanced, and perfect for busy weeknights when you just want something homemade, quick, and nourishing.
I make it all the time when I’m craving something hearty yet simple. It’s budget-friendly, easy to adapt, and the kids love it – especially with a little yogurt or cheese on top.
You can make it right in the Instant Pot or on the stove – both turn out flavorful, tender, and delicious.
Why You’ll Love This Recipe
• Family-friendly – kids love it, and it reheats beautifully for lunchboxes.
• Quick and budget-friendly – all pantry ingredients and no fancy steps.
• Comforting and hearty without being heavy.
• Easy to adapt – swap the beef for ground turkey or add extra veggies.
• Perfect one-pot meal for busy weeknights or Sunday meal prep.
What You’ll Need To Make Unstuffed Peppers
Ingredients
• 400 g ground beef (about 14 oz)
• 1 cup white rice, rinsed
• 2 cups vegetable or chicken broth
• 1 large onion, finely chopped
• 1 medium carrot, grated
• 4 large bell peppers, cut into large pieces (red and green for color)
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp chubritsa (Bulgarian savory)
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 1 tbsp olive oil (or a mix of olive oil and butter)
How To Make Unstuffed Peppers In The Instant Pot
Sauté the beef:
Turn on Sauté mode and heat the olive oil. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink.
Add the vegetables and tomato paste:
Stir in the onion, carrots, and garlic. Cook for 2–3 minutes, until fragrant and slightly softened. Add the tomato paste and cook for another minute to deepen the flavor.
Add the peppers, rice, and broth:
Add the chopped bell peppers and rinsed rice. Stir to combine everything evenly. Pour in the vegetable stock and season with salt, black pepper, basil, oregano, smoked paprika, and chubritsa. Mix well.
Pressure cook:
Secure the lid and set to High Pressure for 10 minutes. Once done, let the pressure release naturally for 10 minutes, then carefully release the remaining steam.
Finish and serve:
Fluff the mixture with a fork, taste, and adjust seasoning if needed. Serve warm, garnished with chopped parsley or a spoonful of yogurt on top.
How to Make Unstuffed Peppers on the Stovetop
Cook the beef:
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 pound (450 g) ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
Add the vegetables and tomato paste:
Stir in 1 small chopped onion, 1 diced carrot, and 4 minced garlic cloves. Sauté for 2–3 minutes, until softened and fragrant. Add 1 tablespoon tomato paste and cook for another minute, stirring constantly.
Add the peppers, rice, and broth:
Mix in 2 chopped green peppers and 2 chopped red peppers, followed by 1 cup long-grain white rice (rinsed and drained). Stir well, then pour in 2 ½ cups vegetable stock. Season with 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon chubritsa (optional).
Simmer:
Bring the mixture to a gentle boil. Reduce the heat to low, cover with a lid, and simmer for 20–25 minutes, stirring occasionally, until the rice is cooked through and most of the liquid is absorbed.
Finish and serve:
Turn off the heat and let it rest for 5 minutes before fluffing with a fork. Taste and adjust the seasoning if needed. Garnish with fresh parsley or a spoonful of yogurt for serving.
Tips for the Best Unstuffed Peppers
• Cut the peppers into big chunks — they’ll soften but keep texture.
• Rinse your rice well to avoid stickiness.
• Don’t over-stir after cooking — it keeps the grains fluffy.
• For extra depth, add a small knob of butter before serving.
• Store leftovers in the fridge for up to 3 days; reheat in a skillet or microwave.
Frequently Asked Questions
Yes, but increase the liquid slightly (2½ cups broth) and cook longer – about 20 minutes in the Instant Pot or 35-40 minutes on the stove.
Absolutely. Substitute the ground beef with cooked lentils or tofu and use vegetable broth.
A mix of red and green bell peppers gives the best flavor and color balance.
Yes! Cool completely, portion into containers, and freeze for up to 2 months. Reheat gently on the stove with a splash of broth.
Yes – stir in a handful of grated mozzarella or cheddar after cooking, or top with feta when serving for a comforting, kid-approved twist.
More Recipes To Try
Instant Pot Unstuffed Peppers
Ingredients
- 2 tbsp olive oil
- 400 g about 1 lb ground beef
- 1 small onion, chopped
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 4 large bell peppers, mix of red and green, cut into large pieces
- 2 tbsp tomato paste
- 1 cup white rice
- 2 cups vegetable or beef broth
- 1 tsp salt, adjust to taste
- ½ tsp black pepper
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp chubritsa, Bulgarian savory
- ½ tsp smoked paprika
Instructions
- Sauté the beef:Turn on Sauté mode and add 1 tablespoon olive oil to the pot. Add 1 pound (450 g) ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 4–5 minutes.
- Add the vegetables and tomato paste:Stir in 1 small chopped onion, 1 diced carrot, and 4 minced garlic cloves. Cook for 2–3 minutes, until fragrant and slightly softened. Add 1 tablespoon tomato paste and stir for another minute to develop flavor.
- Add the peppers, rice, and broth:Add 2 chopped green peppers and 2 chopped red peppers, then mix in 1 cup long-grain white rice, rinsed and drained. Pour in 2 ½ cups vegetable stock and season with 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon chubritsa (optional but recommended). Stir everything well to combine.
- Pressure cook:Close and lock the lid. Set to High Pressure for 10 minutes. Once cooking time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to release any remaining steam.
- Finish and serve:Fluff the mixture with a fork. Taste and adjust the seasoning if needed. Serve warm, garnished with fresh chopped parsley or a spoon of yogurt on top for extra creaminess.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
