Description

This Unstuffed Peppers recipe offers all the comforting flavors of traditional stuffed peppers without the hassle of stuffing. Ground turkey, bell peppers, and a medley of spices are cooked together and topped with melted sharp Cheddar cheese, served over rice or cauliflower rice for a satisfying, flavorful meal that’s easy to prepare.

Ingredients

Vegetables and Aromatics

3 tablespoons olive oil, divided
1-1/2 cups finely diced yellow onion (1 large onion)
2 cups chopped bell peppers (2 large peppers; 1 red and 1 orange recommended)
1 tablespoon minced garlic (about 3 cloves)

Spices and Seasonings

1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon roasted garlic powder
1/8 teaspoon red pepper flakes (optional)
Salt and pepper (3/4 teaspoon salt and 1/4 teaspoon pepper recommended)

Protein and Liquids

1 pound lean ground turkey (93/7, preferably sold in a carton)
1 large beef bouillon cube
1 (14.5-ounce) can fire-roasted diced tomatoes
1 tablespoon Worcestershire sauce
1/2 cup marinara sauce (Rao’s recommended)

Toppings and Garnish

1-1/4 cup freshly shredded sharp Cheddar cheese
3 to 4 tablespoons freshly chopped Italian parsley

Serving Suggestion

Cooked rice or cauliflower rice

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Instructions

Preheat and Sauté Vegetables: Preheat your oven to 350°F. Heat 2 tablespoons of olive oil in an oven-safe 12-inch skillet over medium-high heat. When the oil is hot, add the finely diced onion and chopped bell peppers. Sauté for 6 to 8 minutes until the vegetables soften.
Add Garlic and Seasonings: Stir in the minced garlic and cook for 30 seconds. Then add the tomato paste, chili powder, ground cumin, Italian seasoning, onion powder, roasted garlic powder, and optional red pepper flakes. Season with salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper). Continue stirring and sauté until the mixture is fragrant, approximately 30 seconds.
Cook Ground Turkey: Push the vegetables to the sides of the pan. Drizzle the remaining 1 tablespoon olive oil into the center and add the ground turkey. Let the turkey cook undisturbed for 1 to 2 minutes to brown the bottom, then break it up into chunks. Continue cooking and crumbling the turkey, mixing it with the vegetables until the turkey is fully browned, about 5 more minutes.
Add Tomatoes, Bouillon, and Sauces: Stir in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Cook, stirring occasionally, until most of the liquid from the tomatoes has evaporated. Then add the marinara sauce and stir to warm through.
Melt Cheese in Oven: Sprinkle the shredded sharp Cheddar cheese evenly over the skillet contents. Immediately transfer the skillet to the preheated oven and bake for 4 to 8 minutes until the cheese is melted and bubbly. If your skillet isn’t oven-safe, cover the pan and remove it from heat, letting the residual warmth melt the cheese.
Garnish and Serve: Remove the skillet from the oven and top with freshly chopped Italian parsley. Serve the unstuffed peppers mixture over cooked rice or cauliflower rice as preferred.

Notes

I recommend using ground turkey sold in a carton rather than in a chub (plastic tube) because chub ground turkey tends to be watery and less flavorful.
This dish can be served over either cooked white or brown rice, or for a lower-carb option, cauliflower rice.
If you don’t have an oven-safe skillet, after melting your cheese on the stovetop, cover the pan and let residual heat melt the cheese.
Fire-roasted tomatoes add a smoky depth to this recipe, but you can substitute with regular diced tomatoes if unavailable.
Adjust red pepper flakes to suit your desired spice level or omit if sensitive to heat.