Description
These easy Unstuffed Peppers combine tender bell peppers, lean ground turkey, fire-roasted tomatoes, warm seasonings, and melted Cheddar in one hearty skillet. Serve over rice or cauliflower rice for a simple, flavor-packed weeknight dinner.
Ingredients
Scale
- 3 tablespoons olive oil, divided
- 1 1/2 cups finely diced yellow onion (about 1 large onion)
- 2 cups chopped bell peppers (about 2 large peppers; red and orange recommended)
- 1 tablespoon minced garlic (about 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
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 pound lean ground turkey (93/7)
- 1 large beef bouillon cube, crumbled
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 cup marinara sauce
- 1 1/4 cups freshly shredded sharp Cheddar cheese
- 3–4 tablespoons freshly chopped Italian parsley, for garnish
- Cooked rice or cauliflower rice, for serving
Instructions
- Preheat the oven to 350°F. Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium-high heat.
- Add the onion and bell peppers. Sauté for 6–8 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, chili powder, cumin, Italian seasoning, onion powder, roasted garlic powder, and optional red pepper flakes. Season with salt and pepper. Cook for about 30 seconds, until fragrant.
- Push the vegetables to the sides of the skillet. Add the remaining tablespoon of olive oil to the center, followed by the ground turkey. Leave it undisturbed for 1–2 minutes to brown, then break it into pieces. Cook for about 5 more minutes, mixing in the vegetables as the turkey browns.
- Stir in the fire-roasted tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Cook until most of the excess tomato liquid has evaporated.
- Add the marinara sauce and stir until heated through. Taste and adjust the seasoning if needed.
- Sprinkle the Cheddar evenly over the skillet. Transfer to the oven and bake for 4–8 minutes, or until the cheese is melted.
- Garnish with fresh parsley and serve warm over cooked rice or cauliflower rice.
Notes
- Skillet: If you don’t have an oven-safe skillet, sprinkle the cheese over the hot filling, cover the pan, remove it from the heat, and let the residual heat melt the cheese.
- Turkey: 93/7 lean ground turkey provides good flavor while keeping the dish relatively lean.
- Rice: Rice is for serving and isn’t included in the estimated recipe yield or nutrition below.
- Lower-carb option: Serve with cauliflower rice instead of regular rice.
- Heat level: Leave out the red pepper flakes for a mild, family-friendly version.
- Cheese: Freshly shredded Cheddar generally melts more smoothly than pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~350 kcal
- Sugar: ~6 g
- Sodium: ~720 mg
- Fat: ~22 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~14 g
- Trans Fat: 0 g
- Carbohydrates: ~14 g
- Fiber: ~3 g
- Protein: ~26 g
- Cholesterol: ~75 mg