Deconstructed Stuffed Peppers Skillet
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!
TABLE OF CONTENTS
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
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
- 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.
- Pour in 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!
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
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!
Yes! Ground pork, turkey, or chicken would also be great in this unstuffed pepper skillet. Or sausage!
Yes! There are just 5 net carbs per serving!
More Skillet Meals
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Deconstructed Stuffed Peppers Skillet
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
Nutrition
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.
56 Comments on “Deconstructed Stuffed Peppers Skillet”
This recipe is so easy and tastes SO AMAZING! I make it often!
This has become a family favorite!! So easy yet delicious!
This is so simple and tasty! I added mushrooms.
Love this meal! Easy to prepare, one dish, healthy, and delicious! Leftovers are even better the next day. Very flavorful. Thanks Mary!!
A quick and delicious dinner! My kids didn’t even notice the cauliflower rice. The flavor was perfect!
This dish is amazing. My husband loves it. Perfect flavor. We both enjoy it with cauliflower rice rather than regular rice. It gives it that nice veggie crunch.
This was so good and easy to put together. I also love how it is a good amount but not too much….I love leftovers but not for days and days. Served with pretzel rolls. It was a big hit with everyone going back for an extra scoop..
I just made this tonight. Quick, easy, no mess, and my husband and I both loved it! Was a nice change from our regular Whole 30 recipes.
Do you thaw the cauliflower rice before adding it in or do you add it frozen?
Do you have nutritional facts on this recipe?
Hi Allison! I just added them to the recipe card – hope this helps!
Is there a substitute for the peppers as both myself and my husband are allergic. I was thinking maybe carrots? Thanks!
Any veggie should work but unfortunately since it’s a stuffed pepper skillet it will definitely alter the taste without them!
Love this recipe so much! I just made it tonight for the second time and both times, we’ve made it without the cauliflower rice (just b/c we didn’t have any). So easy and so good!!!
Made this tonight and it was so so good!! Flavor was great and it couldn’t have been easier. I’ll definitely come back to this as a quick and easy meal
I used a frozen pepper mix; I just let them cook until soft and most of the water was absorbed. And it worked great! And so so easy. I also cooked the beef and peppers at the same time (bc I’d rather make my dishwasher do extra work than wait an extra few minutes for my food lol)
Hi! Did i miss the nutritional info? This one was so good!!!
Hi Lindsey – I will update and add it now! Thanks!
Are the measurements for fresh herbs or dry?
Dry:)
So good! We didn’t have the cauliflower rice because my boyfriend didn’t know where to find it at the store lol, but the recipe was delish without it. I’m pescatarian, so mine was made with Beyond meat and his was made with ground beef. We both loved it. Thank you!
This is a delicious, easy to make, healthy recipe that I loved! Definitely will be on repeat. Thanks, Mary!!