I love this dish because it packs all the taste of classic stuffed peppers but skips the extra prep time. The combination of tender bell peppers, juicy ground turkey, and melted cheese makes it both light and comforting. It’s lower in carbs, full of vegetables, and perfect for pairing with rice or cauliflower rice. Plus, it’s all cooked in one skillet, which means easy cleanup—something I always appreciate.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 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) 1 large vegetable bouillon cube 1 (14.5-ounce) can fire-roasted diced tomatoes 1 tablespoon soy sauce 1/2 cup marinara sauce 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
Directions
I preheat the oven to 350°F (175°C). In an oven-safe 12-inch pan, I heat 2 tablespoons of olive oil over medium-high heat.
Once hot, I add the onion and bell peppers, sautéing for 6–8 minutes until softened.
I stir in the minced garlic, cooking for 30 seconds, then add the tomato paste, chili powder, cumin, Italian seasoning, onion powder, garlic powder, red pepper flakes, salt, and pepper. I sauté for another 30 seconds until fragrant.
I push the vegetables to the side of the pan, drizzle in the remaining tablespoon of olive oil, and add the ground turkey.
I let it cook without stirring for 1–2 minutes to brown, then break it into chunks. I continue to cook and stir until the turkey is browned and mixed with the vegetables, about 5 minutes.
I add the fire-roasted diced tomatoes, soy sauce, and crumbled bouillon cube. I stir well and let it cook until most of the liquid from the tomatoes has reduced.
I stir in the marinara sauce and let it warm through.
I sprinkle the top with shredded Cheddar cheese and transfer the pan to the oven. I bake for 4–8 minutes until the cheese is melted and bubbly.
I remove it from the oven, garnish with chopped parsley, and serve hot over rice or cauliflower rice.
Servings and Timing
This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
I sometimes use ground chicken or beef instead of turkey for a different flavor.
To make it spicy, I add extra red pepper flakes or a diced jalapeño.
For a lighter dish, I use cauliflower rice instead of regular rice.
I like swapping Cheddar for Monterey Jack or mozzarella for a gooier melt.
To make it vegetarian, I skip the turkey and use lentils or crumbled tofu instead.
Storage/Reheating
I let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a skillet over medium heat or in the microwave until hot. This dish also freezes well—I portion it into freezer-safe containers and freeze for up to 3 months. When ready to eat, I thaw it overnight in the fridge and reheat as usual.
FAQs
Can I make this ahead of time?
Yes, I often prepare it a day ahead. I store it covered in the fridge and reheat it before serving.
Can I use different types of peppers?
Definitely! I like using red, orange, or yellow peppers for sweetness, but green peppers work great too.
How can I make it dairy-free?
I replace the cheese with a dairy-free shredded cheese or skip it entirely.
What can I serve with this?
It’s delicious over rice, cauliflower rice, quinoa, or even pasta. I sometimes serve it with a side salad or garlic bread.
Can I make this vegetarian?
Yes, I use lentils, black beans, or crumbled tofu in place of the turkey.
How do I make it spicier?
I add an extra pinch of chili powder or red pepper flakes, or stir in a spoonful of hot sauce.
Can I use canned diced tomatoes instead of fire-roasted ones?
Yes, but the fire-roasted version adds a deeper, smokier flavor that I really enjoy.
How do I keep it from getting watery?
I let the tomato liquid cook down before adding the marinara sauce so the mixture stays thick.
What’s the best pan to use?
I use a 12-inch oven-safe skillet so I can transfer it straight from the stove to the oven.
Can I double this recipe?
Absolutely—it doubles easily. I use a larger pan or bake it in a casserole dish if needed.
Conclusion
This Unstuffed Peppers Recipe is a weeknight lifesaver—quick, nutritious, and packed with flavor. I love how it combines the essence of stuffed peppers with the ease of a skillet meal. With its melty cheese topping and bold seasoning, it’s a comforting dish that everyone at the table looks forward to.
A hearty, one-pan Unstuffed Peppers Recipe that delivers all the classic flavors of stuffed peppers—without the extra work. Made with lean ground turkey, bell peppers, fire-roasted tomatoes, and melted cheese, it’s a quick and wholesome dinner perfect for busy weeknights.
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; red and orange preferred)
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, to taste
1 pound lean ground turkey (93/7)
1 large vegetable bouillon cube
1 (14.5-ounce) can fire-roasted diced tomatoes
1 tablespoon soy 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
Preheat oven to 350°F (175°C).
In an oven-safe 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the onion and bell peppers; sauté for 6–8 minutes until softened.
Stir in the minced garlic and cook for 30 seconds.
Add tomato paste, chili powder, cumin, Italian seasoning, onion powder, garlic powder, red pepper flakes, salt, and pepper. Sauté for 30 seconds until fragrant.
Push the vegetables to one side of the pan and drizzle in the remaining tablespoon of olive oil.
Add the ground turkey and let it cook undisturbed for 1–2 minutes to brown, then break it into chunks and cook for about 5 minutes until fully browned and combined with vegetables.
Stir in the diced tomatoes, soy sauce, and crumbled bouillon cube. Cook until most of the liquid has reduced.
Add the marinara sauce and heat through.
Sprinkle shredded Cheddar cheese evenly over the top and transfer the skillet to the oven.
Bake for 4–8 minutes until cheese is melted and bubbly.
Remove from the oven, garnish with parsley, and serve hot over rice or cauliflower rice.
Notes
Substitute ground turkey with chicken or beef for a flavor variation.
Use cauliflower rice for a low-carb option.
Make it vegetarian by replacing turkey with lentils or crumbled tofu.
Add more red pepper flakes or jalapeño for extra spice.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
