Unstuffed Pepper Skillet

This Unstuffed Peppers Recipe delivers all the beloved, savory flavors of classic stuffed bell peppers, but with significantly less fuss and a quicker cooking time. In just 30 minutes, this low-carb, protein-packed, and wholesome one-skillet meal is guaranteed to become a new favorite in your family’s dinner rotation. It’s the perfect blend of comfort food and convenience, making healthy eating both easy and incredibly delicious.

Author’s Note

The Quick and Flavorful Dinner You Need!

After a recent poll on Instagram, it was crystal clear: you, my amazing community, are craving more low-carb recipes! While I personally don’t adhere to a strict low-carb diet (my honey whole wheat bread is a non-negotiable comfort!), I absolutely love finding creative ways to pack more vegetables and nutrients into my favorite dishes, making them better for me and equally delicious.

Zucchini boats are a long-standing low-carb favorite in my household, so I had a strong feeling that a deconstructed version of classic stuffed peppers – what we call Unstuffed Peppers – would be an absolute hit. And I was right! This recipe truly bursts with incredible flavor, and the best part is how incredibly easy it is to prepare. It’s quickly become a repeat dinner at my place, and I know it will be at yours too!

This dish captures all the comforting essence of traditional stuffed peppers without the hassle of coring and stuffing individual peppers, cutting down significantly on prep and cook time. It’s perfect for those busy weeknights when you want a home-cooked, healthy meal but are short on time. Let’s dive in and make some magic happen!

Why You’ll Love This Unstuffed Peppers Recipe

There are countless reasons why this Unstuffed Peppers recipe deserves a permanent spot in your weekly meal plan:

• Lightning Fast: Go from pantry to plate in just 30 minutes! This recipe is engineered for speed, making it ideal for the busiest weeknights.
• One-Skillet Wonder: Minimize cleanup with a single pan meal. Less time washing dishes means more time enjoying your delicious creation.
• Low-Carb & Healthy: Packed with lean protein and plenty of vegetables, it’s naturally low in carbs and delivers a wealth of nutrients. Easily adaptable to fit various dietary needs.
• Bursting with Flavor: All the hearty, savory flavors you adore in traditional stuffed peppers are present here, intensified by a perfect blend of spices and rich tomato sauce.
• Family-Friendly: A crowd-pleaser that even picky eaters will enjoy. It’s hearty, satisfying, and comforting.
• Meal Prep Dream: Whips up easily in advance and reheats beautifully, making it perfect for healthy lunches or dinners throughout the week.
• Highly Customizable: Easily swap proteins, add different vegetables, or adjust spice levels to suit your taste.

Essential Ingredients for Your Unstuffed Peppers

Crafting delicious Unstuffed Peppers starts with selecting quality ingredients. Here’s a closer look at the key components and why they matter:

• Ground Turkey: For the best texture and flavor, opt for ground turkey sold in a carton rather than the plastic tube (chub). The carton variety tends to be less watery and offers a superior mouthfeel. We recommend a 93/7 lean ground turkey for a healthy, yet flavorful base. If you prefer, lean ground beef or even ground chicken can be excellent substitutes.
• Bell Peppers: Don’t stick to just one color! Using a vibrant mix of bell peppers (red, yellow, orange, green) not only adds beautiful color to your dish but also a nuanced depth of flavor. Each color brings a slightly different sweetness and texture. Dice them finely for quick cooking and even distribution throughout the skillet.
• Diced Tomatoes: To achieve an incredible boost of flavor without any extra effort, reach for fire-roasted diced tomatoes. Their smoky, rich notes elevate the entire dish, providing a depth that regular diced tomatoes simply can’t match.
• Marinara Sauce: The quality of your marinara sauce can truly make or break this recipe. A high-quality marinara, such as Rao’s, offers a robust, well-balanced tomato flavor that complements the other ingredients perfectly. It forms the rich base of your sauce, bringing everything together.
• Beef Bouillon Cube: This little cube is a secret weapon for adding a profound umami depth to the dish, enhancing the savory notes of the meat and vegetables. Be sure to crumble it well before adding it to the pan to ensure it dissolves quickly and evenly, distributing its rich flavor throughout.
• Aromatic Foundation: Finely diced yellow onion and minced garlic create a fragrant and flavorful base that’s crucial for any savory dish. Sautéing them until softened unlocks their sweet and pungent notes.
• Seasoning Blend: A carefully selected blend of chili powder, ground cumin, Italian seasoning, onion powder, and roasted garlic powder creates that signature “stuffed pepper” flavor profile. A pinch of red pepper flakes (optional) adds a subtle kick, balancing the richness of the dish.
• Worcestershire Sauce: Just a tablespoon of this adds a complex, savory, and slightly tangy note that deepens the overall flavor profile of the meat and tomato sauce.
• Sharp Cheddar Cheese: Freshly shredded sharp Cheddar cheese melts beautifully and adds a creamy, tangy finish that’s quintessential to stuffed peppers. Feel free to experiment with other melting cheeses like mozzarella or a Mexican blend.
• Fresh Italian Parsley: A final flourish of freshly chopped Italian parsley adds a burst of freshness and color, brightening up the entire dish.

Step-by-Step Guide to Making the Best Unstuffed Peppers

Making these Unstuffed Peppers is a straightforward process, perfect for cooks of all skill levels. Follow these detailed tips to ensure a flavorful and perfectly cooked meal every time:

1. Sauté the Aromatics and Veggies: Start by preheating your oven and a large oven-safe skillet. Heat a portion of the olive oil over medium-high heat. Add your finely diced yellow onion and chopped bell peppers. Keep them moving in the pan by stirring frequently to prevent burning and ensure they cook evenly until beautifully softened, which usually takes about 6-8 minutes. Stir in the minced garlic for just 30 seconds until fragrant, then add the tomato paste and all your seasonings (chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes). Season generously with salt and pepper. Sauté for another 30 seconds, allowing the spices to bloom and release their aromas. This builds a crucial flavor foundation.
2. Brown the Ground Turkey: Push the sautéed vegetables to the sides of the pan, creating a clear space in the center. Drizzle the remaining olive oil into this cleared area, then add the ground turkey. Resist the urge to stir immediately! Allow the turkey to cook undisturbed for 1-2 minutes until a golden-brown crust forms on the bottom. This browning process (Maillard reaction) is key to developing deep, savory flavors. Then, break the turkey into smaller chunks with your spoon. Continue to cook and crumble the ground turkey until it’s fully browned, gradually incorporating the cooked vegetables as you go. This typically takes about 5 additional minutes.
3. Simmer the Sauce: Pour in the fire-roasted diced tomatoes, Worcestershire sauce, and the crumbled beef bouillon cube. Stir everything together, ensuring the bouillon dissolves completely. Let the mixture simmer slowly, allowing most of the liquid from the tomatoes to cook off and the flavors to meld and intensify. Finally, stir in the marinara sauce and heat it through, ensuring it’s well combined and bubbling gently.
4. Melt the Cheese to Perfection: Sprinkle the freshly shredded sharp Cheddar cheese evenly over the top of the skillet mixture. Immediately transfer the oven-safe pan to your preheated oven. Bake for 4-8 minutes, or until the cheese is beautifully melted and bubbly. If your skillet is not oven-safe, simply cover the pan with a lid, remove it from the heat, and let the residual heat melt the cheese perfectly while it stands for a few minutes.
5. Garnish and Serve: Once the cheese is melted, remove the skillet from the oven and generously garnish with freshly chopped Italian parsley. For an extra touch of flavor, especially if serving with rice, drizzle a little olive oil over your cooked rice before plating.

Perfect Serving Suggestions for Your Unstuffed Peppers

These Unstuffed Peppers are incredibly versatile and pair wonderfully with a variety of sides, whether you’re keeping it low-carb or enjoying a classic comfort meal:

• Cauliflower Rice (Low-Carb Favorite): This is our absolute favorite way to serve Unstuffed Peppers. It perfectly soaks up the rich sauce without adding extra carbs. For convenience, simply purchase two bags of frozen cauliflower rice. Add both bags directly from the freezer to a very large nonstick pan and cook, stirring occasionally, until the “rice” is tender and slightly charred. This adds a fantastic texture and depth of flavor.
• Regular Rice: For a more traditional pairing, serve over a bed of fluffy white or brown rice.
• Quinoa: A nutritious and protein-packed grain, quinoa makes a fantastic and healthy side.
• Crusty Bread: If you’re not counting carbs, a slice of crusty bread or garlic bread is perfect for soaking up any leftover sauce.
• Side Salad: A simple green salad with a light vinaigrette offers a refreshing contrast to the rich and hearty main dish.
• Steamed Vegetables: Broccoli, green beans, or asparagus make excellent additions to boost your vegetable intake.

Storing and Reheating Unstuffed Peppers

This recipe is excellent for meal prep, as it stores and reheats beautifully. Plan to make a larger batch to enjoy throughout the week!

• Storing: Allow the Unstuffed Peppers to cool completely to room temperature before transferring them to airtight containers. Refrigerate for up to 4 days.
• Reheating: For a quick reheat, microwave individual portions until hot, stirring occasionally to ensure even heating. Alternatively, for larger portions or a more oven-fresh experience, reheat in an oven-safe dish at 350°F (175°C) until warmed through, usually about 15-20 minutes.
• Freezing: For longer storage, this dish freezes wonderfully. Transfer cooled Unstuffed Peppers to freezer-safe airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat as described above.

More Delicious Low-Carb Recipes to Try:

• Egg Roll in a Bowl
• Ground Turkey Sweet Potato Skillet
• Grilled Steak Salad Recipe
• Avocado Tuna Salad

Unstuffed Peppers Recipe

By Chelsea Lords

If you love stuffed peppers, try this quick 30-minute skillet version! All the comforting flavors, but faster and lower in carbs. Delicious and sure to become a family favorite!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4 servings

Equipment

• Oven-safe pan (12-inch)

Ingredients

• 3 tablespoons olive oil, divided
• 1-1/2 cups finely diced yellow onion (1 large onion)
• 2 cups chopped bell peppers (2 large peppers; I use 1 red and 1 orange)
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon roasted garlic powder
• 1/8 teaspoon red pepper flakes, optional
• Salt and pepper
• 1 pound lean ground turkey (93/7, see note 1)
• 1 large beef bouillon cube
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1/2 cup marinara sauce (I love Rao’s)
• 1-1/4 cup freshly shredded sharp Cheddar cheese
• 3 to 4 tablespoons freshly chopped Italian parsley, for garnish
• Cooked rice or cauliflower rice, for serving (see note 2)

Instructions

1. Preheat oven to 350°F (175°C). Heat 2 tablespoons olive oil in an oven-safe 12-inch pan over medium-high heat. Once hot, add finely diced onion and chopped bell peppers. Sauté for 6–8 minutes or until softened. Add garlic and stir for 30 seconds until fragrant. Stir in tomato paste and seasonings: chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste (I recommend about 3/4 teaspoon salt and 1/4 teaspoon pepper). Continue to sauté until fragrant, about 30 seconds.
2. Move the cooked vegetables to the sides of the pan. Drizzle the remaining 1 tablespoon olive oil in the cleared center and add the ground turkey. Allow it to cook without stirring for about 1–2 minutes, until golden brown on the bottom, then break it up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating the veggies as you cook, for about 5 more minutes.
3. Add in the fire-roasted diced tomatoes, Worcestershire sauce, and the crumbled beef bouillon cube. Stir well to incorporate all ingredients and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through completely.
4. Sprinkle generously with Cheddar cheese and immediately transfer the pan to the preheated oven. Bake for 4–8 minutes, or until the cheese is perfectly melted and bubbly. Top with fresh parsley. (If your dish was not cooked in an oven-safe skillet, simply cover the pan, remove it from the heat, and allow the residual heat to melt the cheese while it stands for a few minutes.)
5. Serve hot over cooked cauliflower rice or regular rice.

Recipe Notes

• Note 1 (Ground Turkey): I highly recommend using ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub ground turkey often contains excess water and tends to be less flavorful.
• Note 2 (Cauliflower Rice): Riced cauliflower is my absolute favorite way to serve these Unstuffed Peppers for a low-carb option. I simply purchase two bags of frozen cauliflower rice and add both bags, straight from the freezer, to a very large nonstick pan. Cook, stirring every once in a while, until tender and slightly charred for extra flavor.
• Storage: Cool completely and keep in an airtight container in the fridge for up to 4 days. To freeze, store in airtight containers for up to 3 months.

Nutrition Information (Approximate per serving)

Serving: 4 servings | Calories: 173 kcal | Carbohydrates: 17.2g | Protein: 2.6g | Fat: 11.4g | Cholesterol: 0.7mg | Sodium: 290.8mg | Fiber: 3.9g | Sugar: 9.6g

Nutrition information is automatically calculated and should be used as an approximation.

Enjoy this quick, easy, and incredibly flavorful Unstuffed Peppers recipe!

Have you tried this recipe? Leave a comment below and let me know what you think!