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.
authorโs note
The Quick And Flavorful Dinner You Need!
After doing a poll on Instagram, it was clear you all wanted more low-carb recipes, and while Iโm not someone who follows a low-carb diet (I couldnโt live without my honey whole wheat bread!), I do love finding ways to make my favorite dishes more veggie-packed and better for me.
Zucchini boats are a go-to lower-carb dinner in my house, so I had a feeling Unstuffed Peppers would be a hitโand I was right! These are bursting with flavor and so easy to make. Itโs definitely a dinner that will be on repeat at my place!
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 Raoโs for more flavor. |
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 wonโt 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: Donโt 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 isnโt oven-safe, cover it and let the cheese melt using residual heat.
- Serve: For extra flavor, pour a little olive oil over the rice before serving.
Storage
Leftovers?
- Storing: Cool completely and transfer to airtight containers. Refrigerate for up to 4 days.
- Reheating: Microwave until hot, stirring occasionally, or reheat in an oven-safe dish at 350ยฐF (175ยฐC) until warmed through.
- Freezing: For longer storage, freeze in airtight containers for up to 3 months.
More Low-Carb Recipes:
Unstuffed Peppers Recipe
Video
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 Raoโs
- 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
Instructionsย
- Preheat oven to 350ยฐF. 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. Sautรฉ 6โ8 minutes or until softened. Add garlic and stir for 30 seconds. 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 add 3/4 teaspoon salt and 1/4 teaspoon pepper. Sautรฉ until fragrant, about 30 seconds.
- Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1โ2 minutes, then break up into chunks. Continue to cook and crumble ground turkey until browned, incorporating veggies as you cook, about 5 more minutes.
- Add in 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 marinara sauce and stir to heat through.
- Sprinkle with Cheddar cheese and immediately transfer the pan to the oven. Bake 4โ8 minutes or until cheese is melted. Top with fresh parsley. (If this dish wasnโt cooked in an oven-safe skillet, cover the pan, remove from heat, and allow the residual heat to cook the cheese while it stands.)
- Serve over cooked cauliflower rice or regular rice.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! This was very tasty and full of flavour. A big hit with my husband as well who is quite picky. The only thing I forgot at the store was the marinara sauce but my MIL makes her stuffed peppers with a can of tomato soup and they are delicious. I happened to have a can on hand so that was the only thing I substituted, canโt wait to make this next time with the marinara but 5/5 for sure. I will definitely keep this on rotation. Quick, easy and delicious. Thank you!
Iโm so happy this was a hit, especially with a picky husband too! I love your quick thinking with the tomato soup swap. It sounds like your MILโs version inspired a great save. Thanks so much for taking the time to leave a review, and Iโm thrilled it earned a spot in the rotation!
This recipe is in our weekly rotation, we love it! Wondering, is there a good substitute for the marinara sauce we can keep in small quantities? Sometimes Iโm hesitant to open a whole jar since I may not use it
So happy to hear itโs in your rotation! A small can of tomato sauce works well, or mix tomato paste with a little water and Italian seasoning. I also freeze leftover marinara in small portions so none goes to waste.
Now that the Fall season is upon use not only do I rotate my wardrobe, I rotate some recipes too! This is one of my favorite fall time recipes. Funny couldnโt get my boys to eat the typical stuffed peppers, but they devour this. Quick and flavorful and on rotation several times a month. I usually sub with turkey, and cauliflower rice.
Iโm so happy to hear this! Thanks for sharing Martha!
This is one of my โgo toโ recipes. And is made at least a couple times a month. I use ground turkey since hubby doesnโt do beef. We have had it with Jasmine rice and riced cauliflower. I like to add more garlic powder to mine and use fire roasted tomatoes.
Iโm so thrilled to hear this! Thanks Jessi!
We thought it was a bit sweet and the flavors were very muddled.
Thanks for your feedback! Iโve never heard that the flavors were muddled before. Did you change the recipe at all?
I just made this for dinner and it was delicious! I served it over mashed potatoes. I think it would be good on a baked potato too. I will definitely be making this again!
So thrilled to hear this! Thanks so much Sherie!
One of my go to lunch meal preps now! I do 3lb ground turkey and double everything else for extra protein. Serve over rice. Great recipe!
Love this! Thanks Brenna!
Could I make this is a crockpot?
I havenโt tested this in the crockpot so I canโt tell you exact timing, but if you give it a try let me know how it turns out!
I think I have made this like 5 times now.
I improvise if I am missing something (like the roasted tomatoes or the marinara). No Matter. Turns out lovely. โ not quite the best. Still very, very good
I made this for dinner tonight and it was delicious! We substituted ground beef for turkey and used rice (of course a little less healthy!) and it tasted great and all who ate it loved it!
I am os thrilled to hear this! Thanks so much Angie! ๐