Easy Unstuffed Peppers with Ground Turkey

Ground turkey unstuffed peppers with cauliflower rice and melted Monterey Jack cheese on a plate with a fork.

Easy Unstuffed Peppers with Ground Turkey

Unstuffed peppers with ground turkey and cauliflower rice are a high-protein, low-carb skillet dinner that's ready in about 25 minutes. They're perfect for meal prep and weeknight dinners.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Servings servings

Calories 441kcal

Author Marjory Pilley

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

Tip: Gather all of the ingredients you will need and prep the peppers and onions before you get started! The process goes very quickly.

Storage: This recipe is also ideal for meal prep. Divide it into individual containers for quick lunches or dinners throughout the week.

Refrigerator: Store leftover unstuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm them in a skillet over medium heat until heated through.

Freezer: Let the unstuffed peppers cool completely, then transfer them to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat gently from frozen on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Nutrition