Easy Deconstructed Stuffed Peppers (One Pot!)

This deconstructed stuffed pepper recipe (or “unstuffed peppers”) is easily one of my top 10 favorite recipes for dinner. Not only is it a great healthy dinner idea, but it’s absolutely packed with flavor- I mean, it’s literally a big pan of the best part of a stuffed pepper, the middle!

Whether you’re looking for a quick and easy weeknight dinner or a no-fuss dish to meal prep for the week, these are a must-try!

Love one pot meals? You’ve gotta try my Ground Turkey Alfredo Pasta with Broccoli!

A colorful, full pan of deconstructed stuffed peppers with a serving spoon.

Why You’ll Love it

  1. It’s absolutely delicious: This recipe is 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!
  2. It’s a fully balanced, nutritious meal: This one seriously checks all the boxes. It’s delicious, it’s easy to make, and it’s nutritious, too. There’s a healthy dose of colorful veggies, lean protein, and plenty of fiber to keep you full.
  3. One pot is all you need! 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 a busy weeknight.
  4. Meal prep friendly: This recipe reheats SO well and it’s even more flavorful when the ingredients have time to meld together. It’s just as good the next day. It’s perfect for meal prepping because you can make a giant batch in one pan, and then portion our servings.
Deconstructed stuffed peppers ingredients laid out on a countertop with labels.

Ingredients

Ground turkey: This recipe is so flavorful that truly any kind of ground meat works. Ground turkey is a great lean protein to use here.

White or brown rice: Feel free to use whichever kind of rice you like. The dish is so packed with nutrition that you don’t need to worry about skipping the brown rice if you’re not a fan.

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: You can use whichever bell peppers you can find, but I like to use a variety! 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: I personally like to add 3-4 cloves of fresh garlic, but you can opt for garlic powder if you don’t have any on hand.

Onion: You can add any onion you have on hand- white, sweet, yellow or even red will all work.

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. I like to use a simple tomato sauce like this one.

Cheddar cheese: Is it even stuffed peppers without melty cheese? Use any meltable cheese that you like here!

How to Make Deconstructed Stuffed Peppers

  1. 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.
  2. 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.
  3. Add the chopped bell peppers to the skillet and cook for 5 minutes until they start to soften.
  4. Add the frozen cauliflower rice to the skillet and cook for another 3-4 minutes until heated through.
  5. Add the cooked white rice, tomato sauce, diced tomatoes, salt, and black pepper to the skillet. Stir well to combine.
  6. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
  7. Sprinkle the shredded cheddar cheese over the top of the mixture and cover until melted.
  8. Serve hot and enjoy!

This recipe makes a generous amount and serves 4-6 people, depending on your portion. It can be easily doubled or halved depending on the size of your group.

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.

A close up of a colorful, full pan of deconstructed stuffed peppers with a serving spoon.

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:

  1. Make sure to use a large skillet to cook the ingredients so that everything cooks evenly. Something like this is perfect.
  2. To keep this recipe super simple, use frozen rice! This cuts down your total cooking and prep time you can microwave it ahead or throw it in the pan frozen.
  3. This one is important: 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.
  4. Don’t be afraid to adjust the seasoning to your liking. If you prefer a spicier dish, add some red pepper flakes or hot sauce. If you like more/less salt, adjust! Italian seasoning also works great in this dish.

Variations

  • Use lean ground beef, ground chicken or plant-based protein crumbles instead of turkey for a different protein option and flavor.
  • Swap out rice for quinoa or any other whole grain.
  • Add more vegetables like mushroom or zucchini squash.
  • Top with herbs like parsley or fresh basil for a pop of flavor.
  • Add some diced jalapeño or green chilies for a spicy kick.
  • Top with avocado or guacamole for a creamy finish.
  • Add canned beans like black beans or kidney beans for extra protein and fiber.
  • Experiment with different types of cheese like parmesan, Monterey Jack, pepper jack, or mozzarella cheese.
  • Add roasted sweet potato or butternut squash for a boost of nutrients and flavor.
  • Turn it into a deconstructed stuffed pepper casserole! Add your filling to a large casserole dish, top with cheese and bake in the oven at 400 degrees until cheese is melted and bubbly for more of a baked flavor.

More Healthy One-Pan Meals To Try:

Easy Dump and Bake Meatball Casserole

Inside Out Egg Roll (Easy 20 Minute Recipe!)

A large pan of deconstructed stuffed peppers in a skillet.

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!
5 from 2 votes
Print Pin Rate
Course: dinner, Main Course
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 350kcal

Ingredients

  • 1 lb ground turkey
  • 1 onion diced
  • 4 cloves garlic minced
  • 3 large bell peppers chopped
  • 10 oz cauliflower riced, frozen
  • 4 cups rice cooked (brown or white)
  • 3/4 cup tomato sauce
  • 14.5 oz diced tomatoes can
  • 3/4 tsp salt or to taste
  • 1 pinch black pepper or to taste
  • 1/2 cup cheddar cheese shredded

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 serves 4-6 people and can be easily doubled or halved depending on the size of your group. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.

Nutrition

Calories: 350kcal | Carbohydrates: 38g | Protein: 36g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 843mg | Potassium: 1221mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4341IU | Vitamin C: 207mg | Calcium: 180mg | Iron: 4mg

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6 Responses

  1. 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!

    1. Yay!! I’m so glad you loved it- this is 100% one of my all time favorites. SO GOOD!

  2. 5 stars
    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.

    1. Ooooh I bet that’s such a yummy addition! Thank you for leaving a review Marci 🙂

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?