This Easy Unstuffed Pepper Skillet combines all the ingredients and flavors of traditional stuffed peppers in one skillet for a simple dinner that’s ready in just 30 minutes. It’s Paleo and Whole 30 friendly and doesn’t contain any gluten, grains, or dairy.
Deconstructing the Stuffed Pepper
I love a good stuffed pepper but sometimes I don’t want to do all the work to get that delicious taste. That’s why this Easy Unstuffed Pepper Skillet is so great. You can still enjoy all the taste of the traditional recipe without the stuffing or baking. It’s as simple as cutting up the peppers and combining all the ingredients into one skillet and only takes 30 minutes start to finish. It’s great for busy weeknights or when you just don’t feel like spending a lot of time in the kitchen. Plus, it’s made with real ingredients that are easy to find. In fact, you most likely already have many of them in your pantry.
Ingredients:
- Ground turkey
- Peppers
- Onion
- Tomato paste
- Tomato sauce
- Cauliflower rice
- Basil
- Oregano
- Salt
- Pepper
- Extra virgin olive oil
All these ingredients are Paleo and Whole 30 approved and are free from gluten, grains, dairy and nuts!
How to Make this Easy Unstuffed Pepper Skillet
By following these three simple steps, you can be enjoying this Easy Unstuffed Pepper Skillet in just 30 minutes.
- Step One: Dice the onion and place it into the skillet with the heated extra virgin olive oil. Continue to cook on high heat until the onions become translucent. While the onion is cooking, cut the peppers into small pieces and set aside.
- Step Two: Add the ground turkey to the skillet and continue to cook on high heat until it is browned. Add the cauliflower rice to the skillet and continue to cook on high heat until the rice is defrosted (about 4 minutes).
- Step Three: Add the tomato paste, tomato sauce, basil, oregano, salt, pepper and cut peppers to the skillet and stir together. Continue to cook on medium heat for 10 minutes until the sauce thickens and the peppers are tender.
Traditional stuffed peppers just got a lot easier to make with this Unstuffed Pepper Skillet! But don’t worry, it tastes just as great as the original. If you make this recipe, let me know what you think by leaving a comment below or tag me on Instagram @theglutenfreegrasses so I can see your creations!
-Kelsey
Easy Unstuffed Pepper Skillet (Paleo & Whole 30)
Course: Dinner/LunchDifficulty: Easy6
servings7
minutes23
minutes30
minutesIngredients
2 lbs ground turkey
4 colored peppers
1 white onion
2 Tablespoons extra virgin olive oil
2 Tablespoons tomato paste
1 1/2 cans tomato sauce (23 ounces)
1 bag (20 ounces) cauliflower rice
1 teaspoon basil
1 teaspoon oregano
2 teaspoons salt
1/4 teaspoon pepper
Directions
- Dice the onion and place it into the skillet with the heated extra virgin olive oil. Continue to cook on high heat until the onions are translucent. Cut the pepper into small pieces and set aside. Once the onions are translucent, add the ground turkey to the skillet and continue to cook on high heat until browned.
- Add the cauliflower rice to the skillet and continue to cook on high heat until it is defrosted, about 4 minutes. Add the tomato sauce, tomato paste, basil, oregano, salt, pepper, and cut peppers to the skillet and stir together. Continue to cook on medium heat for 10 minutes until the sauce thickens and peppers are tender.