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This deconstructed stuffed pepper recipe (AKA “unstuffed peppers” is made in one pan, super easy, and the perfect healthy weeknight dinner. It’s an entire pan of the best part of a stuffed pepper, the middle!
Why You’ll Love it
This one pot unstuffed pepper recipe is something you absolutely need in your dinner rotation (alongside my one dish Chicken and Orzo Bake and Marry Me Chicken Meatballs!). It’s easy, it’s delicious, and it’s healthy too. Here’s why I love it and you will too:
- One pot, no extra dishes. Unlike traditional stuffed peppers, deconstructed stuffed peppers requires super minimal prep and gets cooked in one pan. This especially makes it a really great option for busy weeknights.
- Healthy and balanced. It checks all the boxes. It’s delicious, it’s easy to make, and it’s healthy, too. It’s packed with colorful veggies, lean protein, and plenty of fiber to keep you full.
- SO GOOD. This recipe is seriously so yummy. It has all of the classic elements of a classic stuffed pepper but the deconstructed version is so much easier in a skillet. Your whole family will love this one!
- Meal prep friendly: This recipe stores and reheats really well and it’s even more flavorful when the ingredients have time to meld together. It’s just as good the next day and freezes well too.
If you love this style meal, you’ll also love my Cheesy Taco Rice and Unstuffed Cabbage Rolls.
Ingredients
- Ground turkey: Ground chicken or lean ground beef works too.
- White or brown rice: Use whichever kind of rice you like.
- Cauliflower rice: You won’t even notice the cauliflower rice in this dish, but it will add lots of volume, fiber and nutrients!
- Bell peppers: Yellow, orange and red bell peppers will give you a little bit sweeter flavor than green bell peppers, but all of them can work!
- Garlic: Fresh garlic is a must in my opinion but garlic powder works too!
- Onion: Yellow, white onion or red onion all work great.
- Diced tomatoes and tomato sauce: Diced tomatoes and tomato sauce add a rich tomato flavor to the dish and helps meld all of the ingredients together.
- Cheddar cheese: Is it even stuffed peppers without melty cheese? Use any meltable cheese that you like here!
Variations
- Swap the protein. Use lean ground beef, ground chicken or plant-based protein crumbles instead of turkey for a different option.
- Skip the rice. Swap the rice for quinoa, chickpea orzo (my personal favorite) or use all cauliflower rice.
- Add more veggies. Add 2 cups of baby spinach, a cup of chopped mushrooms or even zucchini.
- Fresh herbs. Topping with fresh parsley or basil is SO good.
- Beans. Bump up the fiber with a can of black beans or kidney beans.
- Cheese swaps. Monterey Jack, pepper jack, or mozzarella cheese work great too.
How to Make Deconstructed Stuffed Peppers
- Cook meat + veggies. Heat a large skillet over medium heat with a tablespoon of olive oil. Brown ground turkey. Add diced onion and garlic, cook until fragrant. Add bell peppers and cook for 5 minutes until they start to soften.
- Add remaining ingredients. Add frozen cauliflower rice, cooked white rice, tomato sauce, diced tomatoes, salt, and black pepper to the skillet. Simmer on low for about 10 minutes, stirring occasionally.
- Top with cheese. Sprinkle the shredded cheddar cheese over the top of the mixture.
- Melt cheese. Cover with a lid until cheese melts or broil for 1-2 minutes.
How To Store
To store leftovers, use an airtight container in the refrigerator for up to 5 days. You can also throw portions in a freezer-safe bag and freeze for 1-2 months.
Jamie’s Tips
Recipe Tips
I’ve made this easy recipe so many times and I’ve learned a few things along the way! Here are some of my favorite recipe tips for this one:
- Use a big skillet! This makes a generous amount, so make sure to use a large skillet to cook the ingredients so that everything cooks evenly. Something like this is perfect.
- Stir frequently. since it’s a one pot meal, make sure to stir the mixture frequently to prevent sticking/burning the bottom and to ensure everything cooks evenly.
- Save time. Use frozen rice to save yourself cooking time. You can throw it into the pan frozen or microwave ahead.
- Taste test. Everyone likes their stuffed peppers differently, so don’t be afraid to adjust the seasoning to your preferences.
More Healthy One Pan Meals
Deconstructed Stuffed Peppers
This deconstructed stuffed peppers recipe is a quick and healthy meal made with lean ground turkey, cauliflower rice, and diced tomatoes, all topped with melted cheddar cheese for a delicious finish. Perfect for meal prepping or a weeknight dinner!
Ingredients
- 1 lb ground turkey
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 large bell peppers, chopped
- 10 oz cauliflower rice, frozen
- 4 cups rice, cooked (brown or white)
- 3/4 cup tomato sauce
- 14.5 oz diced tomatoes
- 3/4 tsp salt, more to taste
- 1/4 tsp black pepper, more to taste
- 1/2 cup cheddar cheese, shredded, more if desired
Instructions
- Heat a large skillet over medium heat with a tablespoon of olive oil. Add the ground turkey and cook until browned, breaking it up into small pieces with a spoon.
- Add the diced onion and minced garlic to the skillet and cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the chopped bell peppers to the skillet and cook for 5 minutes until they start to soften.
- Add the frozen cauliflower rice to the skillet and cook for another 3-4 minutes until heated through.
- Add the cooked white rice, tomato sauce, diced tomatoes, salt, and black pepper to the skillet. Stir well to combine.
- Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
- Sprinkle the shredded cheddar cheese over the top of the mixture and cover until melted. Serve hot and enjoy!
Notes
This recipe make a very generous portion. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in a freezer-safe container for up to 2 months!
Nutrition
Calories: 236kcal | Carbohydrates: 26g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 562mg | Potassium: 824mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2895IU | Vitamin C: 139mg | Calcium: 122mg | Iron: 3mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
This is truly so good! Legitimately tastes like a stuffed pepper without having the weird entire pepper to cut up and eat, which was always somewhat unappealing to me. I added black beans like you suggested. So good and I love that it makes a TON! My husband loves it as well. Great recipe, thank you!
Yay!! I’m so glad you loved it- this is 100% one of my all time favorites. SO GOOD!
This is so easy and so yummy. Makes sooooo much food. It’s a family and meal prep favorite. We love it with rotel for a little kick.
Ooooh I bet that’s such a yummy addition! Thank you for leaving a review Marci 🙂
Excellent- made it once and then spent 20 minutes searching for the recipe again. Writing it out now!!
Glad you enjoyed it!!
A family fav! This is on our weekly rotation. So yummy and I swear tastes better the next day.
One of my favorites too, Amanda! Thank you for leaving a review 🙂
I love this recipe!!! All of her meals are so delicious 🥰
Yay! Thank you so much for leaving a review 🙂
Looks yummy! Just to confirm is the nutrition information based on the serving size that you list at the top of the recipe? So for this it’s listed as 4 servings which would be 350 calories and 36g of protein? Thanks so much!
Yes, the nutrition facts are for one serving 🙂 so one serving has 350 calories, etc.
Really tasty! I added a little rotel also for some kick. Does make a lot! Although a little confused how it’s 36 grams of protein per serving?