Description
This Unstuffed Peppers recipe offers all the flavor of classic stuffed peppers without the fuss of filling each pepper individually. Ground turkey is sautéed with bell peppers, onions, and a perfect blend of spices, then baked with sharp Cheddar cheese on top. Serve it over cooked rice or cauliflower rice for a comforting, family-friendly meal ready in just 30 minutes.
Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil (divided)
- 1-1/2 cups finely diced yellow onion (1 large onion)
- 2 cups chopped bell peppers (2 large peppers; 1 red and 1 orange)
- 1 tablespoon minced garlic (3 cloves)
Spices and Seasonings
- 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 (about 3/4 teaspoon salt and 1/4 teaspoon pepper)
Protein and Sauces
- 1 pound lean ground turkey (93/7)
- 1 large beef bouillon cube
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 cup marinara sauce (such as Rao’s)
Cheese and Garnish
- 1-1/4 cups freshly shredded sharp Cheddar cheese
- 3 to 4 tablespoons freshly chopped Italian parsley (for garnish)
Serving Suggestions
- Cooked rice or cauliflower rice, for serving
Instructions
- Cook Peppers and Onion: Preheat oven to 350°F. Heat 2 tablespoons of olive oil in an oven-safe 12-inch pan over medium-high heat. Add the finely diced onion and chopped bell peppers, sauté for 6–8 minutes until softened. Add minced garlic and stir for 30 seconds. Stir in tomato paste and the spice blend (chili powder, cumin, Italian seasoning, onion powder, garlic powder, and red pepper flakes, if using). Season with salt and pepper to taste, typically 3/4 teaspoon salt and 1/4 teaspoon pepper. Sauté until fragrant, about 30 seconds.
- Cook Turkey: Push the veggies to the sides of the pan, drizzle the remaining 1 tablespoon olive oil in the center. Add ground turkey and let it cook without stirring until it is golden brown on the bottom, about 1–2 minutes. Then break the meat into chunks and continue cooking, crumbling and mixing in the veggies, until the turkey is fully browned, about 5 more minutes.
- Add Tomatoes and Sauces: Stir in the fire-roasted diced tomatoes, Worcestershire sauce, and crumble the beef bouillon cube into the mixture. Cook until most of the tomato liquid has evaporated. Add marinara sauce and stir to heat through evenly.
- Add Cheese and Bake: Sprinkle shredded Cheddar cheese over the top. Immediately transfer the pan to the preheated oven and bake for 4–8 minutes or until the cheese is melted and bubbly. If your skillet is not oven-safe, cover the pan, remove from heat, and let residual heat melt the cheese.
- Garnish and Serve: Remove from oven, sprinkle freshly chopped Italian parsley on top. Serve the unstuffed peppers hot, over cooked rice or cauliflower rice as preferred.
Notes
- Ground turkey with 93/7 lean-to-fat ratio works best for texture and flavor.
- Cauliflower rice is a great low-carb alternative to regular rice for serving.
- You can adjust the spice level by omitting or adding more red pepper flakes to taste.
- The dish requires an oven-safe skillet to bake the cheese directly; otherwise, use residual heat to melt the cheese after covering the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
