All the savory flavor of the perfect stuffed pepper is packed into this quick & easy low-carb skillet, that comes together in under 20 minutes start to finish! Yes – that means prep included! Your pick of ground meat (I used turkey), chopped veggies, diced tomatoes, and “rice” in a savory seasoning with some garlic & oregano… just so good!

What makes this extra quick is chopping the bell peppers into chunks instead of baking whole – saves so much time, but you still get all of those flavors!

This dish also makes an awesome meal prep, as it tastes *even better* the next day. Would be perfect for quick lunches for the week!

I’ve been hard at work on a secret project all about saving your time & sanity in the kitchen. This recipe was stolen from the project – I had to bring it to you all a little early! It’s just so quick & simple, but so tasty. I couldn’t wait!

Add the cheese on top for some extra yum factor, or skip it for paleo/Whole30! It’s still so good wihout.

You can use any ground meat here – I used turkey, but beef & chicken work great too! And it’s super easy to switch this up with different spices. Toss in some taco/fajita blend for a southwestern vibe, or go with Italian seasoning, mozzarella, & fresh basil for a taste of Italy!

Let me know what you think – can’t wait for you to try! Tag me on IG @justjessieb if you do!

Print Recipe
5 from 1 vote

Un-Stuffed Pepper Skillet | keto, paleo, gf

All the flavor & texture of the best savory stuffed peppers, done skillet style in under 20 minutes start to finish!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, main dish
Cuisine: American
Keyword: one dish meal, skillet, stuffed peppers
Servings:
Calories: 281kcal

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 medium bell peppers (any color) cut into 1/2″ pieces
  • 1/2 cup sliced crimini mushrooms roughly chopped
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 lb ground turkey
  • 1 14.5 oz can petite diced tomatoes drained
  • 12 oz cauliflower rice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • shredded cheddar or monterey jack cheese optional, for topping
  • finely chopped fresh parsley for garnish

Instructions

  • Heat the oil in a large skillet over medium heat. Use an oven-safe skillet if you’ll be broiling cheese at the end!
  • Add the onion, bell peppers, and mushrooms and cook until soft, about 5 minutes.
  • Stir in the tomato paste and garlic and cook until the garlic is softened & fragrant, about 1 minute.
  • Add the ground turkey and use a wooden spoon to break up the meat, cooking until no longer pink – about 5 minutes.
  • Turn up the heat to high, then add the cauliflower rice. Sauté until the cauliflower is just tender, about 3 minutes.
  • Stir in the diced tomatoes, and season with oregano, salt, and pepper.
  • Sprinkle with cheese, if using, then transfer to the oven with the broiler on. Broil for 3 minutes or until the cheese is just melted and starting to turn golden.
  • Garnish with fresh chopped parsley & serve warm. Enjoy! Tastes even better the next day.

Notes

  • Any ground meat works great for this recipe!  Beef, chicken, or pork would be great too. 
  • Switch up your spices to try out some different flavor combos!  This is a traditional savory blend, but try adding fajita or taco seasoning for a southwestern flair, or Italian seasoning & mozzarella/basil on top for a taste of Italy!
  • I love the cheese on top, but it’s still amazing without!  Leave it off for paleo/Whole30
 
*Nutrition facts calculated without cheese.

Nutrition

Calories: 281kcal | Carbohydrates: 19g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Fiber: 6g | Sugar: 10g
Filed   Featured, keto, one dish meals, Paleo, Whole 30