Unstuffed peppers with ground turkey and cauliflower rice are a high-protein, low-carb skillet dinner that's ready in about 25 minutes. You get the classic flavors of stuffed bell peppers with less work, making this an easy weeknight meal that's perfect for meal prep too.
Notes from my kitchen
Stuffed peppers are a favorite comfort food, but I don't always have the patience to stuff and bake each pepper. This deconstructed version is a lot less work.
I lightened things up by swapping traditional rice for cauliflower rice and using lean ground turkey. Cauliflower blends right into the tomato sauce, so you still get the texture of classic stuffed peppers while including a vegetable and keeping the carbs in check.
One of my favorite things about this recipe is how well it reheats. I portion it into bowls for lunches because leftovers taste just as good the next day.
Marjory
Ingredients
Of special note:
- Ground turkey - I use 93% lean ground turkey because it stays moist while keeping the recipe lighter. Ground chicken or lean ground beef work just as well.
- Bell peppers - Any color works. I'm partial to a mix of red, yellow, and orange for the extra color and the sweet flavor.
- Riced cauliflower - Fresh or frozen cauliflower rice both work. Don't thaw frozen cauliflower rice before adding it to the skillet. Packages that combine cauliflower and broccoli rice are also delicious.
- Tomato sauce - No-salt-added tomato sauce lets you control the sodium content. You will not miss the salt.
- Balsamic vinegar - Just a few tablespoons brighten the tomato sauce and add a faint sweetness.
- Monterey Jack cheese - Melts into a creamy topping. Mozzarella, cheddar, or an Italian cheese blend is a good substitute.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
I'm a big fan of recipes with frozen vegetables. This is another dinner where frozen cauliflower rice is a huge time-saver because it goes straight from the freezer into the skillet.
How to Make Unstuffed Peppers with Ground Turkey
Gather all of the ingredients you will need and prep the peppers and onions before you get started! The process goes very quickly.
Sauté the peppers
Cook the bell peppers in olive oil until they're tender with a few browned edges. Cooking them first helps them stay slightly crisp rather than becoming mushy when they're added back to the sauce.
Brown the ground turkey
Cook the ground turkey with onion and garlic, breaking it into crumbles as it cooks.
Simmer everything together
Stir in the cooked peppers, tomato sauce, balsamic vinegar, and cauliflower rice. Simmer until the sauce thickens and the cauliflower is tender. Frozen cauliflower rice goes straight into the pan without thawing.
Melt the cheese
Sprinkle shredded cheese over the top, cover the skillet, and let the residual heat melt it into a gooey finish before serving.
What to Serve with Ground Turkey Unstuffed Peppers
Because this recipe includes protein and vegetables, it doesn't need much to round out the meal. Sometimes I add frozen baby broccoli florets during the simmer phase to boost the veggie content.
Otherwise, I pair it with something hands-off, like crispy green beans cooked in the air fryer or make-ahead Parmesan kale salad.
Since it's low-carb, I splurge with dessert. My pick is flourless lemon almond cake topped with whatever berries are in season.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Unstuffed Peppers with Ground Turkey
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Ingredients
- 3 Tablespoons olive oil divided
- 3 medium bell peppers cored and cut into 1-inch pieces
- 1 teaspoon salt
- 1 pound ground turkey, 93% lean or ground chicken or lean ground beef
- 1 cup diced onion about ½ medium onion
- 3 garlic cloves pressed or minced
- 2 cups cauliflower rice frozen or fresh; or a combination of cauliflower and broccoli rice
- 16 ounces tomato sauce, no salt added 2 cans
- 3 Tablespoons balsamic vinegar
- 1 cup Monterey Jack cheese shredded; Cheddar, mozzarella, or an Italian cheese blend can be used
Instructions
- Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add bell peppers and sprinkle with ¼ teaspoon of salt. Cook for about 5 minutes, tossing occasionally, until tender and charred in spots. Remove from skillet and set aside.
- Add the remaining Tablespoon of olive oil, ground turkey, diced onion, and garlic to the skillet. Season with 1 teaspoon of salt and cook over medium-high heat for about 5 minutes or until the turkey is cooked through, crumbling it with a spatula or wooden spoon as it cooks.
- Stir the cooked bell peppers, tomato sauce, balsamic vinegar, and cauliflower rice (do not defrost if frozen) into the turkey mixture. Cook for about 7 more minutes or until the sauce has thickened, stirring periodically.
- Turn off the heat and sprinkle shredded cheese over the top. Cover with a lid until melted.
Notes
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Nutrition
Marsh Debbie says
This was extremely easy, very tasty and so quick to put together! The left over were very tasty also. We like spicy so I added a jalapenos from the garden!
Marjory Pilley says
I’m so happy you enjoyed it. The spicy addition sounds delicious!