This one-pan meal is a delicious dinner that features the flavors of a classic recipe for stuffed peppers without any of the fuss! My deconstructed stuffed peppers skillet is an easy weeknight 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 and usually a lot of work! This easy deconstructed version has all the classic flavors of an actual stuffed pepper, but take half the effort and time. I love one-pan meals that come together in less than 30 minutes, and this is one of my favorite easy dinners. Traditional stuffed peppers are made with rice and ground meat. In this low carb version, I use cauliflower rice. Feel free to use regular cooked white or brown rice, if preferred! You are going to love this easy skillet meal

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

This is truly a versatile, one-pot kind of meal with easy prep, and it’s DELICIOUS!

Recipe Highlights

Delicious meal for the whole family 

Macro-friendly, complete meal

Healthy recipe that is perfect for meal prep

Tastes like traditional stuffed peppers

One skillet = less mess

Leftovers are even better the next day!

30 minute cook time

Packed with fresh ingredients

Works well with a lower calorie diet

Easy Stuffed Pepper Skillet Ingredients

ingredients for unstuffed pepper skillet

Ground Beef: I typically buy grass-fed, grass-finished organic lean ground beef. Ground chicken, ground turkey, or ground lamb can also be used. Italian sausage would be another delicious option

Bell peppers: Any color will work just fine in this unstuffed pepper skillet! Green bell peppers, red bell peppers, orange bell pepper, or yellow bell pepper will work just fine.

Rao’s Marinara Sauce: Any brand tomato sauce 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. If you want to use regular white rice or long grain rice in this recipe, I recommend cooking 1 cup uncooked rice in 1 3/4 cup chicken broth for the ultimate flavor. Stir it into the skillet instead of using cauliflower. You can also use instant rice as a good substitute for cauliflower rice.

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.

Oregano: Feel free to use Italian seasoning instead for more of an Italian stuffed peppers recipe!

Coconut Aminos: This is a gluten free alternative to worcestershire sauce or soy sauce. It 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 in a large skillet (I prefer a cast iron skillet) over medium heat. It helps to use a deep skillet so you have room for everything. Add the pound of ground beef and brown ground beef for 5-7minutes until mostly cooked through. Remove from pan using a slotted spoon, and set aside. Remove excess fat from the pan.
  2. Add another tbsp of olive oil to the hot pan and add diced bell pepper, diced onion, 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. Saute 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 or fresh parsley on top. If adding cheese, I suggest mozzarella cheese with parmesan cheese. Add it on top and cover for a few minutes to let the cheese melt. This recipe would be delicious served with a simple green salad. 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. I suggest browning the ground beef while the rice cooks.

Equipment: I cooked up this meal in my Lodge Cast Iron 12″ Skillet – I seriously use this for everything! A cast iron skillet is the way to go in my opinion.

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, ground turkey, or ground chicken would also be great in this pepper skillet recipe. Or even Italian sausage!

Is this stuffed peppers skillet keto-friendly?

Yes! There are just 5 net carbs per serving!

I hope you love these Easy Unstuffed Peppers as much as we do! It’s one of those dinner recipes we make again and again.

More Gluten Free 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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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!
4.73 from 51 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 on 5/23/22. Updated with new copy on 9/29/2023. Photos by Half Acre House.