This Unstuffed Peppers Recipe brings the same deliciousness of stuffed peppers, but faster! In 30 minutes, this low-carb, one-skillet meal will become a family favorite.
author’s note
The Easier Way to Make Stuffed Peppers!
After doing a poll on social media, it was clear you all wanted more low-carb recipes. While I’m not someone who follows a low-carb diet (I could never give up my honey whole wheat bread!), I do love finding ways to make a reliable dinners more veggie-packed.
Zucchini boats are one of my go-to lower-carb meals, so I started thinking about other comfort foods that could get the same treatment. Stuffed peppers immediately came to mind.
It is satisfying to the flavors of stuffed peppers, but hollowing out the peppers, making the filling, stuffing each one, and waiting for everything to bake can feel like a lot on a busy night. So I skipped the stuffing entirely and tossed everything into one skillet instead.
Ingredients In Unstuffed Peppers Recipe
A few ingredients to discuss:
| Ingredient | Tip |
|---|---|
| Ground turkey | Choose ground turkey in a carton for better texture and flavor. |
| Beef bouillon cube | Crumble before adding so it dissolves quickly. |
| Diced tomatoes | Use fire-roasted for extra flavor without extra work. |
| Bell peppers | Use a mix of colors for more flavor, or whatever you have on hand. |
| Marinara sauce | Use a good-quality marinara like Rao’s for more flavor. |
Featured Comment
“Now that the Fall season is upon use not only do I rotate my wardrobe, I rotate some recipes too! This is one of a reliable fall time recipes. Funny couldn’t get my boys to eat the typical stuffed peppers, but they devour this. Quick and flavorful and on rotation several times a month.”
-Martha
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.
How To Make Unstuffed Peppers Recipe
The full recipe is below but here are some tips while making it:
- Cook veggies: Keep veggies moving in the pan to avoid burning.
- Turkey: Don’t stir immediately; let the turkey brown for a minute to get a flavorful sear.
- Add liquids: Let the sauce cook slowly to intensify the flavors before adding cheese.
- Top with cheese: If your pan isn’t oven-safe just cover it and let the cheese melt.
- Serve: For extra flavor, pour a little olive oil over the rice before serving.
Storage
Leftovers?
- Storing: Cool completely and move to airtight containers. Refrigerate for up to 4 days.
- Reheating: Microwave until hot, stirring occasionally, or reheat in an oven-safe dish at 350°F (175°C) until warmed through.
- Freezing: For longer storage, freeze in airtight containers for up to 3 months.
More Low-Carb Recipes:
Dinner
Egg Roll in a Bowl
Dinner
Ground Turkey Sweet Potato Skillet
Salads With Meat
Grilled Steak Salad Recipe
Lunch
Avocado Tuna Salad
