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a deconstructed stuffed pepper in a black skillet with peppers and ground beef
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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!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 350kcal
Author Mary Smith

Ingredients

  • 2 tbsp olive oil, extra virgin
  • 2 lb ground beef or ground chicken or ground turkey
  • ½ onion, chopped
  • 2 peppers (any color), chopped into 1 inch pieces
  • 2 garlic cloves, minced
  • 16 oz cauliflower rice frozen has the best texture
  • ½ tsp black pepper
  • 2 tsp Italian seasoning
  • red pepper flakes, to taste
  • 1 tsp sea salt
  • 1 24 oz jar marinara sauce I like Rao's Homemade brand
  • 1 tbsp coconut aminos optional - gives it a bit of sweetness
  • 2 tbsp nutritional yeast optional - gives it a cheesy flavor. Feel free to sub parmesan if you tolerate dairy.
  • 1 cup shredded cheese optional

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, Italian seasoning, red pepper flakes, and nutritional yeast or parmesan.
  • Sautee until the rice begins to soften, then add the ground meat back into the pan.
  • Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes, stirring occasionally.
  • If adding cheese on top, sprinkle parmesan cheese & shredded cheese on top and cover for 5 minutes to let it melt over low heat.
  • Serve this unstuffed pepper skillet with fresh basil or parsley 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!
Dairy: I like to add shredded cheese at the end - a mix of cheddar and parmesan and mozzarella is great!

Nutrition

Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 9g | Protein: 40g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 686mg | Potassium: 911mg | Fiber: 3g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 69mg | Calcium: 144mg | Iron: 5mg