This one-pan dish features the flavors of stuffed peppers without any of the fuss! My deconstructed stuffed peppers skillet is an easy 30-min meal that’s also Keto & Whole30 friendly!

a deconstructed stuffed pepper in a black skillet with peppers and ground beef

What Makes This Recipe Great

Stuffed peppers are delicious, low-carb, and a lot of work! I love one-pan meals that I can throw together quickly, while not sacrificing any flavor! This easy, deconstructed stuffed peppers skillet is full of all of the same delicious stuffed pepper flavors (and low carbs!) with a fraction of the work!

You heard me- no blanching or baking the peppers! Just a simple, gluten and dairy free stuffed peppers skillet you will love! Not dairy-free? Throw on some cheese to give this some extra ooey gooey goodness. Want to add some flavor flair? Throw in some fresh basil!

This is truly a versatile, throw-it-all-in kind of meal, and it’s DELICIOUS!

Ingredient Notes

ingredients for unstuffed pepper skillet

Ground Beef: I typically buy grass-fed, grass-finished organic ground beef. Use whatever you prefer!

Bell peppers: Any color will work just fine in this unstuffed pepper skillet! Choose your favorite!

Rao’s Marinara Sauce: 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 these deconstructed stuffed peppers a hint of sweetness.

Recipe Step by Step

steps for how to make a deconstructed stuffed pepper in a skillet
  1. 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.
  2. Add another tbsp of olive oil to the hot pan and add peppers, onions, and garlic. Saute until they begin to become translucent. 
  3. Add in the riced cauliflower along with the salt, pepper, oregano, thyme, red pepper flakes, and nutritional yeast.
  4. Sautee until the rice begins to soften, then add the ground beef back into the pan. 
  5. Pour in the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes. 
  6. Serve this unstuffed pepper skillet with fresh basil on top. Enjoy!
unstuffed pepper ingredients like cauliflower rice, ground beef, and peppers in a black skillet

Mary’s Tips & Tricks

Rice: 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 unstuffed pepper skillet will still be gluten-free, but not paleo or Whole30 since grains are not allowed.

Equipment: I cooked up this meal in my Lodge Cast Iron 12″ Skillet – I seriously use this for everything!

Recipe FAQs

Can you freeze this deconstructed stuffed peppers recipe?

Yes, it freezes well! Simply store your leftover unstuffed pepper skillet in a freezer-safe, airtight container for up to 4 months. Defrost overnight in the refrigerator and throw it on the skillet to warm it up!

Can you use other types of meat?

Yes! Ground pork, turkey, or chicken would also be great in this unstuffed pepper skillet. Or sausage!

Is this stuffed peppers skillet keto-friendly?

Yes! There are just 5 net carbs per serving!

More Skillet Meals

Skillet Pesto Meatball & Gnocchi Bake

Whole30 Taco Skillet

Skillet Shepherd’s Pie

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

a deconstructed stuffed pepper in a black skillet with peppers and ground beef
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Deconstructed Stuffed Peppers Skillet

Yield: 4 people
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This one-pan dish features the flavors of stuffed peppers without any of the fuss! My deconstructed stuffed peppers skillet is an easy 30-min meal that's also Keto & Whole30 friendly!
4.67 from 39 votes
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Ingredients

  • 2 tbsp olive oil, extra virgin
  • 1 lb ground beef, or meat of choice – pork or turkey would also work!
  • ½ 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
  • ½ 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

Equipment

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 this unstuffed pepper skillet with fresh basil on top. Enjoy!

Video

Notes

Rice: 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 unstuffed pepper skillet will still be gluten-free, but not paleo or Whole30.
Equipment: I cooked up this meal in my Lodge Cast Iron 12″ Skillet – I seriously use this for everything!
Freezer:Simply store your leftover unstuffed pepper skillet in a freezer-safe, airtight container for up to 4 months. Defrost overnight in the refrigerator and throw it on the skillet to warm it up!
Protein Alternatives: Ground pork, turkey, or chicken would also be great in this unstuffed pepper skillet. Or sausage!

Nutrition

Calories: 390kcal, Carbohydrates: 8g, Protein: 22g, Fat: 30g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 746mg, Potassium: 526mg, Fiber: 3g, Sugar: 2g, Vitamin A: 255IU, Vitamin C: 50mg, Calcium: 44mg, Iron: 3mg
Course: Dinner
Cuisine: American
Calories: 390
Author: Mary Smith

This post was originally published on 6/14/2017 and updated with new photos and copy on 5/23/22. Photos by Half Acre House.