If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. &mdash;Beth Dewyer, Du Bois, Pennsylvania

Unstuffed Peppers

instant rice

beef

green peppers,

onion

(26 ounces) marinara sauce

salt-free seasoning blend

Italian cheese blend

bread crumbs

olive oil

My family loved it, and it was easy to make, i didn't change anything, had to double it... I'm making it again tonight

So good and so easygoing!  To save even more time, I didn’t cook the rice first; I just stirred the dry rice in with the marinara sauce.  Great recipe to cook in the camper!

Used red peppers just because I like them better.  Delicious.

We thought this was outstanding. Will make again.

Great recipe. Only thing I did different, I cut up the tops of peppers and added them to meat and onions, but the whole peppers, I par boiled for 3-4 minutes, and cut them up, and put on top of casserole under the breadcrumbs.

This was flavorful and easy, both a plus in my book. I took others advice and used 1 & 1/2 teaspoonful of Italian seasoning. Did not mix cheese in but layered it on top after putting in the baking dish then put Italian breadcrumbs over cheese. I baked for about 30 minutes uncovered and it turned out perfect. My family says this is a keeper!

We throughly enjoyed this recipe. Except we only had one pepper so we added celery and used elbow macaroni instead of rice ( 2 1/2 cups dry macaroni we cooked ) so good my family had seconds!!!! Will definitely keep this recipe on file for the next time... loved it!

Quick & easy and filling, too.  I used ground turkey instead of beef. We liked it a lot.  I think I might reduce the amount of rice next time.

OK to Pretty good. Bread crumb part is optional, in my opinion.  We skip that.  I like to add about cup small diced  portabella mushrooms (cremini) . I sear the beef with a pinch of salt, pour off some or most of fat. Add in onion, peppers and diced up mushrooms,   AND 2 to 3 minced fresh garlic cloves ( or jar equivalent).. I season with  about a half  teaspoon each  oregano ,

I made this with my Foods class to celebrate "Dining In" day. It was quick and easy to make! We actually tripled the recipe to pass out samples to the lunch room! Everyone seemed to really enjoy it. My only change was using brown rice and Italian seasoning. I think it could have used some salt and pepper.

Almost gave it 5. It was pretty good. Just need a little something extra to put it over to the 5 star mark. My husband really liked it and we will have it again. My kids complained that the peppers were too big though.

I made this for supper tonight, and I will make it again.  The only thing I changed was the rice.  I used one cup regular brown rice instead of instant.

Love, love, LOVE this recipe!!! Have made it many, many times and each time it gets better! I did change one thing - I use canned Italian seasoned  tomatoes (with the juice) instead of the marinara sauce. It tastes WONDERFUL!!! We also sprinkle each serving with Parmesan cheese and it does add an extra dimension to the taste.

I tried this recipe and I did tweak the recipe by using ground turkey instead of beef, 1 yellow and one green pepper, 1 chopped onion, 1 can each (15-oz.) pizza sauce and Italian-style diced tomatoes, undrained, 1-1/2 tsp. seasoned salt, 1/2 cup shredded Italian cheese blend, 1 cup long grain uncooked white rice, 1/2 cup Italian bread crumbs and 1 Tbsp. olive oil.  I'd also used 2 garlic cloves, minced.  I didn't have the marinara sauce or salt-free seasoning blend available! I also sprinkled the meat mixture with the cheese, rather than add TO meat mixture, then I combined the bread crumbs and oil which I spread over top of the meat-cheese!  I did bake this dish longer: a total of 1/2 hour as I'd basically cooked the ground turkey until browned and had added the onion, peppers, garlic-I'd used 2 Tbsp. vegetable oil to brown meat and a 6-qt. saucepan so I'd have more room to add everything needed for this recipe. I found this recipe to be tasty-I have rated it as a 4. I'm learning that sometimes a newly-prepared dish needs to "mature" in flavor and tastes better the next day!

I did not really like this dish.  I thought it was lacking flavor and the peppers were still undercooked even after I left it in the oven twice as long.

This is easy and tasty, a little bland for my tastes but my husband loves it! You can always add spice to your portion if you like more zip. I did not use the bread crumbs on top, seemed unecessary. Will make again for my loving husband.

I made this the other day. I made a few changes to make this dish even healthier. I used whole wheat bread crumbs, 93/7 ground beef, 2%  mozzarella cheese & brown rice. If you want to see the mods check out my blog:http://www.apinchofluv.com/wordpress/2016/01/16/unstuffed-peppers-remake/

This recipe is great but I made quite a few changes...first I used ground chicken rather than beef... i did sautee the onion and pepper with the chicken...even after the chicken was browned I continue  to cook the mixture covered for about 25 min to allow the peppers to soften...then added lots of garlic and Italian seasoning. ....a small can of mushrooms...and used a store bought sundried tomato sauce....as for the rice I added chicken bouillo about a half teaspoon for added flavor...and I used cheddar cheese....n topped it with the breadcrumbs....I Will make it again thank you so much for sharing...

I really love stuffed peppers and unstuffed pepper soup so I really was excited to try this casserole . I tweeted it a little bit to suite our tastes.I used the Ralph's onion and pepper blend. I used tomatoe sauce instead of marinara and added extra rice. This turned out pretty good . I will probably make it again.I tried to click 4 stars I'm not sure what happened with that.

I enjoyed making this recipe...substitutions were made with what I had on hand: I used ground chicken, and a package of frozen mixed red and yellow pepper strips with onions instead of green peppers. Delicious!!

It was not bad with the exception of those horrible bread crumbs.  Leave them off and it is not bad at all.  My hubby said the same thing  He would not eat it a second time.

I have not made yet prepared this dish, but it sounds easy & tasty.  Since one reviewer mentioned that it was too tomato-y', I'll try using a bit more rice, and some more ground beef.... in order to cut down on that aspect.  I'll also add a large clove of minced garlic (in step 2) and a handful of frozen corn (which I always add into my stuffed peppers).  I'm looking forward to making this 'Unconstructed Stuffed Peppers' dish.

I HAVE MADE THIS RECIPE MANY TIMES.  THIS IS MY DAUGHTER'S ABSOLUTE FAVORITE.  SHE REQUESTS IT WHENEVER SHE COME HOME.  I WOULD RECOMMEND THIS TO ANYONE.  IT'S SO MUCH EASIER THAN STUFFING THE PEPPERS AND THEY COOK PERFECTLY.  TASTES JUST LIKE THE REAL DEAL

https://videodam.tmbi.com/wp-content/uploads/2022/05/UnstuffedPeppers_DIYD_32836_050922_H.mp4

Check out this video for how to make Unstuffed Peppers.

unstuffed peppers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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