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Unstuffed Peppers | Easy Stuffed Pepper Bowls in 30 Minutes

Unstuffed Peppers served as a hearty skillet dinner with beefy sauce and rice, a simple twist on Stuffed Pepper Bowls.
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This Unstuffed Peppers recipe gives you all the flavor of stuffed peppers in a faster, easier skillet dinner. It is hearty, saucy, and perfect for a low-carb weeknight meal.

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups finely diced yellow onion
  • 2 cups chopped bell peppers
  • 1 tablespoon minced garlic
  • 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, to taste
  • 1 pound lean ground turkey
  • 1 large beef bouillon cube
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup marinara sauce
  • 1 1/4 cups freshly shredded sharp Cheddar cheese
  • 3 to 4 tablespoons freshly chopped Italian parsley, for garnish
  • Cooked rice or cauliflower rice, for serving

Instructions

  1. Preheat and heat the pan.
    Set the oven to 350°F. Place an oven-safe 12-inch skillet on the stove over medium-high heat and add 2 tablespoons of olive oil. Let the oil heat until it shimmers, which helps the vegetables cook evenly and gives Unstuffed Peppers a better flavor base.
  2. Cook the onions and peppers.
    Add the diced onion and chopped bell peppers to the hot skillet. Stir them often and cook for 6 to 8 minutes, or until they start to soften and take on a slightly glossy look. Keeping them moving helps prevent burning and keeps Unstuffed Peppers tasting fresh and balanced.
  3. Add the garlic briefly.
    Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Garlic cooks quickly, so do not let it sit too long in the pan. This quick step adds warmth and depth to Unstuffed Peppers.
  4. Season the vegetables.
    Add the tomato paste, chili powder, cumin, Italian seasoning, onion powder, roasted garlic powder, and optional red pepper flakes. Sprinkle with salt and pepper to taste. Stir everything together and cook for about 30 seconds so the spices bloom and coat the vegetables. This step builds the savory core of Unstuffed Peppers.
  5. Brown the turkey.
    Push the vegetables to the sides of the skillet so the center is open. Pour the remaining tablespoon of olive oil into the middle, then add the ground turkey. Leave it alone for about 1 to 2 minutes so the bottom can brown. Once you see color, break it up into chunks and continue cooking, stirring in the vegetables as you go, for about 5 more minutes or until the turkey is fully cooked. Browning adds richness and helps Unstuffed Peppers taste more robust.
  6. Add tomatoes, bouillon, and Worcestershire sauce.
    Stir in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Mix everything together thoroughly and let the mixture simmer so some of the liquid cooks off. This thickens the filling and helps Unstuffed Peppers stay hearty instead of watery.
  7. Stir in the marinara.
    Add the marinara sauce and stir until the entire mixture is heated through. At this stage, the skillet should look saucy, savory, and ready for the cheese. This is the point where Unstuffed Peppers starts to resemble a complete comfort meal.
  8. Add cheese and bake.
    Sprinkle the shredded Cheddar evenly over the top. Move the skillet into the preheated oven and bake for 4 to 8 minutes, or until the cheese melts fully. You want the top to look gooey and inviting, which gives Unstuffed Peppers its final cozy finish.
  9. Finish with parsley and serve.
    Remove the skillet from the oven and top with fresh chopped parsley. Spoon Unstuffed Peppers over cooked rice or cauliflower rice and serve warm.

Notes

  • Turkey tip: Ground turkey sold in a carton usually has better texture and flavor than turkey packed in a tube.
  • Cauliflower rice tip: Frozen cauliflower rice works well here. Cook it in a large pan until tender and slightly browned for the best texture.
  • Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months.

Nutrition

Find it online: https://irmacooks.com/unstuffed-peppers/