The Best Unstuffed Pepper Skillet – One Pot!

This delicious recipe is layered with flavor and has 32 grams of protein per serving!

I love the flavors in a stuffed pepper, but often (most times) with stuffed bell peppers, no one eats much of the pepper; instead, they dive into the yummy filling! This recipe deconstructs the stuffed pepper, adding all the delicious flavors, turning it into an easy and healthy mid-week meal!

Unstuffed Pepper Skillet recipes go by many names, such as Bell Pepper Skillet, Stuffed Pepper Skillet, or Unstuffed Peppers. Whatever you choose to call it is a winner you will enjoy making time and again! Also, this is a versatile recipe you can make with ground chicken or beef.

Recipe Ingredients

You’ll need the following ingredients to make this delicious stuffed pepper skillet recipe

• 1 tablespoon olive oil
• 2 pounds ground lean turkey
• 1 yellow onion fine chop
• 1 leek chopped
• 3 red or yellow bell peppers – chopped
• 2 teaspoons Italian seasoning
• 3 small garlic cloves minced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon cracked black pepper
• 32 ounces Chicken Broth
• 1 (15 oz.) can of plain tomato sauce
• 1 and ½ cups long-grain white rice
• 1 cup grated parmesan cheese and 1 cup grated low-fat mozzarella cheese

Ingredient Notes

• You can also use ground beef or chicken for this recipe.

How To Make Unstuffed Pepper Skillet – Step by Step

1. Heat 1 tablespoon olive oil in a Dutch oven or large skillet and sauté 3 chopped bell peppers, 1 chopped leek, and 1 chopped yellow onion for 2-3 minutes. Add 3 minced garlic cloves, stirring often. Remove the veggies from the pan and set aside.
2. Add 2 pounds of lean ground turkey meat to the same pan until the turkey is cooked through (no more pink). Add 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, ½ teaspoon salt, and ½ teaspoon fresh cracked black pepper. Stir until combined.
3. Add the cooked veggies to the same pan. Add 32 ounces of chicken broth and a 15-oz can of plain tomato sauce.
4. Add one and ½ cups of white long-grain rice. Stir until combined.
5. Reduce heat to a low simmer and cook for 15 minutes, loosely covered, until rice has cooked.
6. Turn the heat off and sprinkle the top with 1 cup grated parmesan cheese and 1 cup grated mozzarella cheese. Cover the pan until the cheese melts. Serve and enjoy! You can use more or less cheese, as desired. It’s also delicious without cheese.

Storage for Unstuffed Pepper Skillet

Store in an airtight container in the refrigerator for up to 4-5 days.

Additions and Substitutions

• Bell Peppers – Use any colored pepper you like or have on hand.
• Serving – This is so hearty that we enjoyed it served in a bowl without a side salad!
• Kids – If your kids don’t like Italian flavors, you can make this without the spices.
• Are you not on a gluten-free diet? This recipe is perfect for both gluten-free and non-GF eaters, and no substitutions are necessary.
• Ground Turkey – This recipe can use ground chicken or lean ground beef.
• Re-Heat – Re-heat in the microwave for 1-2 minutes or on the stovetop. If dry, add a little chicken broth.
• Meal Prep – This is a great meal prep recipe your whole family will enjoy!
• If you don’t have fresh garlic – I used a combination of fresh minced garlic and dried garlic. If you don’t have fresh minced garlic, replace it with a teaspoon of dried garlic.
• Vegetarian – Make this recipe with butternut squash cubes instead of ground turkey.
• Dairy -Free—Either skip the cheese or use DF cheese! I had mine cheese-free, and it was delicious!
• Don’t love bell peppers – Use another veggie such as zucchini or yellow squash.
• Special Notes for Gluten Free – Use gf shredded cheese and gf chicken broth. I always source gluten-free spices, especially spice blends.

I hope you love this Stuffed Bell Pepper Skillet Recipe! I always appreciate your 5-star reviews and comments. Thank you!

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