Description

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

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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.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: One-Pan, Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320
Sugar: 7g
Sodium: 710mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 27g
Cholesterol: 75mg