A one-pan dish with all of the flavors of Stuffed Peppers without any of the fuss! This Unstuffed Pepper Skillet is Whole30, 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 today.
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 cooked up this meal in my Lodge Cast Iron 12″ Skillet – I seriously use this for everything! I also used Butcher Box ground beef, Rao’s Homemade Marinara (my favorite, but any compliant sauce will work!), and frozen cauliflower rice (I get this from Trader Joe’s or Costco). You can definitely use regular white rice if you are not doing Whole30 – just keep in mind it will need to be cooked first and stirred in at the end.
You can also use ground pork, turkey, or chicken instead of beef, too – any meat will work!
Looking for other 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!