Unstuffed Pepper Stew High Protein

This is my go-to unstuffed pepper stew recipe, and it never lets me down.

Stuffed peppers are one of those dishes I love the flavor of but rarely have the patience to actually assemble. This stew solves that entirely, everything that makes stuffed peppers good, beef, rice, tomatoes, sweet peppers, simmered together in one pot with none of the individual stuffing and rolling.

This has become my genuine go-to on nights I want that classic flavor without the extra 20 minutes of prep work that stuffing individual peppers requires.

Why You’ll Love This Recipe

A few reasons this stew earns its spot as the easier alternative.

All the flavor, none of the fuss: no stuffing or rolling required.
One pot: minimal cleanup.
Genuinely filling: beef and rice make this a real meal.
Great for meal prep: reheats beautifully for leftovers.

Why This Works

Simmering the rice directly in the stew rather than cooking it separately is what lets it soak up all that tomato and beef flavor as it cooks. Rice cooked separately and stirred in afterward tastes noticeably blander than rice that’s had the chance to simmer directly in a well-seasoned broth.

Step-by-Step

Brown the ground beef with the chopped onion and garlic in a large pot over medium-high heat, breaking the beef apart as it cooks. Season with salt, pepper, and Italian seasoning, then drain excess fat.

Add the chopped bell peppers to the pot and cook for 3 to 4 minutes, until just starting to soften. Stir in the diced tomatoes, beef broth, and rice, mixing well to combine.

Bring the stew to a boil, then reduce the heat to a simmer and cover. Cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and the stew has thickened slightly.

Taste and adjust the seasoning as needed. Ladle into bowls and top with shredded cheese, letting it melt slightly, before serving.

 

Tips

• Let the rice simmer directly in the stew, this is what gives it real flavor.
• Stir occasionally while the rice cooks to prevent sticking.
• Use a mix of red, yellow, and green peppers for the best color and flavor.
• Don’t skip draining the beef fat, it keeps the stew from feeling greasy.
• Top with cheese right before serving so it melts into the hot stew.

Variations

• Use ground turkey instead of beef for a lighter version.
• Add a can of corn for extra texture.
• Stir in a splash of Worcestershire sauce for depth.
• Use cauliflower rice for a lower-carb version.

What to Serve With

• Crusty bread.
• A simple side salad.
• Cornbread.
• A glass of red wine.

Storage

Refrigerator: store in an airtight container for up to 4 days.

Freezer: freeze for up to 3 months, thaw overnight before reheating.

Reheating: reheat in a pot over medium heat, adding a splash of broth if it’s thickened too much.

Make Ahead

This stew reheats beautifully, making it an excellent option for batch cooking and meal prep through the week.

Frequently Asked Questions

Can I use a different type of rice?

White rice works best for this simmer method, brown rice needs more liquid and a longer cook time.

Can I make this in a slow cooker?

Yes, brown the beef first, then combine everything except the rice in the slow cooker on low for 5-6 hours, adding the rice in the last 30 minutes.

Why is my rice still hard?

It likely needs more time, continue simmering covered and check every few minutes until it’s fully tender.

Final Thoughts

This stew proves you don’t need the full stuffed pepper production to get the flavor you’re craving. Give it a try next time you want that classic taste with a fraction of the effort.