Unstuffed Peppers

This post may contain affiliate links. Please read my disclosure policy.

If you like stuffed peppers, you’ll love this 30-minute version! We’ve got all the comforting and delicious flavors of stuffed peppers but prepared quickly in one skillet. Low-carb and nutritious Unstuffed Peppers skillet meal is sure to be a family favorite. 

This meal is hearty and filling so it’s a good idea to pair it with something light and crunchy like this cucumber saladroasted broccoli or some grilled corn on the cob.

Overhead image of the unstuffed peppers

Unstuffed Peppers

I don’t personally follow a low-carb diet (I can’t help making (and eating) this honey whole wheat bread on a weekly — sometimes bi-weekly — basis), but so many of you have asked for more low-carb meals and I have loved hearing the feedback on those dishes!

Unstuffed Peppers is a great low-carb skillet dinner, and honestly, you won’t miss the carbs! This dish is packed with flavor, extremely filling, high in protein, and loaded with nutritious ingredients. It’s also a pretty easy meal to make, especially when it’s paired with frozen cauliflower rice; you don’t even need to whip together a base for sopping up the delicious saucy ground turkey.

Process shots-- images of the veggies, meat, seasoning, marinara, and cheese being added to the skillet.

What to serve Unstuffed Peppers over

Low-carb options

If you’re looking for a low-carb option, these two are my favorites:

  • Buttered spaghetti squash “noodles.” Here’s how to prep spaghetti squash noodles.
  • Riced cauliflower. This is my personal favorite way to serve Unstuffed Peppers; I simply purchase two bags of frozen cauliflower rice. I add both bags, straight from the freezer, to a very large nonstick skillet and cook, stirring every once in a while, until tender and slightly charred.

Carb-filled options

For all the carbs, add Unstuffed Peppers on top of one of these options:

  • Basmati rice
  • Buttered noodles

Overhead image of Unstuffed Peppers on a plate with cauliflower rice alongside.

Unstuffed Pepper tips

  • Don’t forget the parsley (or a similar fresh herb); it cuts through the richness of the dish and adds a burst of freshness.
  • For the marinara sauce, I recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deeply intense flavor and tastes homemade.
  • Store leftovers in an airtight container; Unstuffed Peppers dish only gets better as it sits! I like to meal prep with this recipe; it stores well for 3-5 days in airtight containers in the fridge. Because of the dairy in this recipe I don’t recommend freezing it. 

QUICK TIP

To avoid tomato sauce stains on reusable plastic containers, put any leftover Unstuffed Peppers in glass containers, disposable plastic, or dark-colored reusable plasticware that won’t show the red.

More low-carb recipes

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Unstuffed Peppers

0 from 0 votes
If you like stuffed peppers, you'll love this 30-minute skillet meal version. We've got all the comforting and delicious flavors of stuffed peppers, but prepared quickly and with fewer carbohydrates! Nutritious Unstuffed Peppers is sure to be a family favorite. 
Print Recipe

Unstuffed Peppers

0 from 0 votes
If you like stuffed peppers, you'll love this 30-minute skillet meal version. We've got all the comforting and delicious flavors of stuffed peppers, but prepared quickly and with fewer carbohydrates! Nutritious Unstuffed Peppers is sure to be a family favorite. 
Course Dinner, Main Course
Cuisine American
Keyword Unstuffed Peppers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 173kcal
Cost $6.12

Ingredients

  • 3 tablespoons olive oil, separated
  • 1 and 1/2 cups (200g) finely diced yellow onion (1 large onion)
  • 2 cups (260g) chopped sweet 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 EACH: ground cumin, Italian seasoning
  • 1/2 teaspoon EACH: onion powder, roasted garlic powder
  • 1/8 teaspoon red pepper flakes, optional
  • Fine sea salt and freshly cracked pepper
  • 1 pound (16 oz.) lean (93/7) ground turkey (See Note 1)
  • 1 large beef bouillon cube (See Note 2)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup (140g) marinara sauce (we love Rao's)
  • 1 and 1/4 cup (93g) freshly grated sharp Cheddar cheese
  • 3-4 tablespoons freshly chopped Italian parsley for garnish
  • Serve over: cooked rice or cauliflower rice (See Note 3)

Instructions

  • PEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.
  • GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.
  • TOMATOES: Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.
  • CHEESE: Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn't cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).
  • ENJOY: Serve over cooked cauliflower rice or regular rice.

Video

Recipe Notes

Note 1: I recommend ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub ground turkey tends to be overly watery and less flavorful.
Note 2: Here are the exact beef bouillon cubes I use.
Note 3: Riced cauliflower is my favorite way to serve Unstuffed Peppers; I simply purchase two bags of frozen cauliflower rice and add both bags, straight from the freezer, to a very large nonstick skillet and cook, stirring every once in a while, until tender and slightly charred.

Nutrition Facts

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Ground Turkey Recipe {Stir Fry}

25 mins

Ground Turkey Recipe {Stir Fry}

Click the Bookmark Icon to Add to Your Favories

Turkey Sloppy Joes

30 mins

Turkey Sloppy Joes

Click the Bookmark Icon to Add to Your Favories

Turkey Taco Salad

35 mins

Turkey Taco Salad

Click the Bookmark Icon to Add to Your Favories

Spaghetti Squash with Turkey Meatballs

1 hrs 20 mins

Spaghetti Squash with Turkey Meatballs

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




0 Comments

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.