A one-pan dish with all of the flavors of Stuffed Peppers without any of the fuss! This Whole30 Unstuffed Pepper Skillet is also Paleo and Keto-friendly!
*Post updated with new photos and copy 06/2019
This Unstuffed Pepper Skillet was one of the first recipes I ever put up on my blog! I decided it needed a bit of a makeover, so I re-photographed it recently.
When I first went gluten free, I was looking for easy meals to throw together using one pan or one skillet. I love stuffed peppers, but they can be a lot of work. This dish has all of the flavors without any of the fuss- no blanching or baking the peppers! And it’s totally gluten and dairy free. You can definitely add cheese if you tolerate dairy!
I also love to add fresh basil.
I cooked up this meal in my Lodge Cast Iron 12″ Skillet – I seriously use this for everything!
What ingredients do I need to make this Whole30 Unstuffed Pepper Skillet?
- Ground beef – I get my grass-fed, grass-finished organic ground beef delivered from Butcher Box!
- 2 bell peppers, any color
- 1/2 onion
- Rao’s marinara sauce (24 oz total – any brand will work, just check to make sure it’s sugar free for Whole30!)
- Cauliflower rice – I prefer frozen vs. fresh. It has a better texture
- Nutritional yeast- I get this at Trader Joe’s. It gives dishes a “cheesy” flavor without the dairy. It is basically inactive yeast, and is Whole30, gluten free, paleo, etc.
- Coconut aminos – this gives this dish a hint of sweetness.
You can also use regular rice in place of cauliflower rice. You will need to cook the rice first, and then add it in with everything in the skillet, and stir to combine. This will still be gluten free, but not paleo or Whole30 since grains are not allowed.
Can you freeze this dish?
Yes, it freezes well!
Can you use other types of meat?
Yes! Ground pork, turkey, or chicken would also be great. Or sausage!
Looking for other delicious paleo/Whole30 skillet meals? Check out my Skillet Pesto Meatball & Gnocchi Bake, Whole30 Taco Skillet, or Skillet Shepherd’s Pie!
Ok, let’s get cookin’!
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Whole30 Unstuffed Pepper Skillet
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 lb ground beef, or meat of choice - pork or turkey would also work!
- 1/2 onion, chopped
- 2 peppers (any color), chopped into 1 inch pieces
- 2 garlic cloves, minced
- 1 24 oz jar Rao's Homemade Marinara Sauce, or any sugar-free tomato sauce
- 1 bag frozen riced cauliflower
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp thyme
- red pepper flakes, to taste
- 2 tbsp nutritional yeast optional - gives it a cheesy flavor
- 1 tbsp coconut aminos optional - gives it a bit of sweetness
Instructions
- Heat 1 tbsp olive oil over medium heat.
- Add ground beef and cook 5-7 minutes until browned and cooked through. Remove from pan using a slotted spoon, and set aside.
- Add another tbsp of olive oil to the hot pan and add peppers, onions, and garlic. Saute until they begin to become translucent.
- Add in the riced cauliflower along with the salt, pepper, oregano, thyme, red pepper flakes, and nutritional yeast.
- Sautee until the rice begins to soften, then add the ground beef back into the pan.
- Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes.
- Serve with fresh basil on top. Enjoy!
THIS WAS ABSOLUTELY DELICIOUS!!!! I was worried it wouldn’t be packed with enough flavor, as it seemed so simple and “too healthy” to be so tasty. WOW, we were so surprised!! This was so good, and for both of my kids to like it, AND since it’s so healthy, it’s a win-win! We sprinkled just a tiny bit of cheese and added some “Beanitos” tortilla chips for some crunch with it. Thanks for this great recipe!!
I’m so glad you liked it!! Thank you for the nice comment 🙂
Very good! Easy to make and husband approved (although he added real rice to his portion). So flavorful.
I’m so glad you liked it!!
I made this using quinoa.
In place of meat. Very delicious.
I’m glad to hear it worked! Thank you!
Do u have the nutritional breakdown for fats, protein & carbs?
This was SO great! I doubled everything but the sauce, and it was still perfect! Everything was well coated in the sauce but not swimming. Glad I doubled because it was SO good we’ve been enjoying the left overs for days! Great quick and delicious whole30 dinner!
Thanks, Jayne! Glad you all enjoyed it 🙂
Can you freeze this recipe?
Yes, this should work!
What size bag of cauliflower rice is used?
You can use 12 oz or 16 oz!
This is an amazing dish.. and so quick and easy! Thank you
Thanks Crystal! I am so glad you love it!
Have you ever served this over spaghetti squash? I may to try that
I haven’t but I bet it would be delicious!
Why does this recipe use yeast?
Hi Amber! Nutritional Yeast is different from yeast. It is a Whole30 compliant ingredient. It is a deactivated yeast, which means yeast cells are killed during processing and inactive in the final product. It’s described as having a nutty, cheesy, and savory flavor. It’s a common vegan cheese substitute.
When do you add the coconut aminos?
When you add the marinara sauce. I will update the recipe to reflect this now. Thanks!
Just made this and it was delicious! Realized I never grabbed an onion at the store but I added handfuls of spinach and a squeeze of a lemon to the mixture at the end! Super yummy-will make again! Lots of leftovers too-whooohoo!
Yum those sound like great additions! Thanks Morgan!
Hello! Just wondering what are the nutrition facts for this recipe👍🏼
Thank you!
Hi! I don’t currently track them on my site but hoping to start having this capability in August. Thanks!
Just made this tonight and it’s yummy!!!! Was looking for some new Whole30 recipes because I’ve been stuck in a rut lately or the same ole meals week after week and this one has officially been added to the top of my fave recipe list! Thank you for sharing!!!
Yay! So glad you liked it!
Thanks so much for this delicious recipe that will now be on repeat in my house. So So good!! My husband and I work shift work so I meal prep to make it easy. We ate this 3 days in a row and I was excited each time.
I’m so glad to hear that, Stacey! Thank you!
This is really good. Even my kids (two 5 year olds, a 4 year old, and a one year old) liked it. It’s a great, enjoyable meal and a great way to sneak in more veggies. I used grass fed beef and added some finely chopped mushroom. Thank you!
I made this for supper tonight because we’ve got a lot of green peppers from our garden. Your recipes never disappoint and I love that they taste so good and are healthy too. Thanks for another winner!!
Wow! Run, don’t walk and make this dish ASAP! I added avacado when I served it and it was comforting and delicious. Reminded me of goulash (where my midwesterners at!) This will be in the forever rotation.
Thank you, Erin!!