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- 1 lb ground turkey or beef - 3 bell peppers (red, yellow, and green), diced - 1 small onion, chopped - 3 cloves garlic, minced You need ground turkey or beef for the base protein. I like using both, but ground turkey is leaner. Next, you want bell peppers. I use red, yellow, and green for color and taste. They add sweetness and crunch. Then, chop one small onion and mince three garlic cloves. These add depth and flavor to your dish. - 1 can (14.5 oz) diced tomatoes with juices - 1 tablespoon olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - Salt and pepper to taste For the pantry staples, grab a can of diced tomatoes. The juices help create a nice sauce. You also need olive oil for cooking. It adds richness and helps with sautéing. Seasonings are key! I recommend chili powder and cumin for warmth. Don’t forget salt and pepper to taste. - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley or cilantro for garnish Cheese is a great option if you want extra creaminess. I like cheddar or mozzarella. You can sprinkle it on top before serving. Fresh herbs add a bright touch. I often use parsley or cilantro for garnish. They make the dish look beautiful and fresh. {{ingredient_image_1}} 1. Sauté onion and garlic: Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 2-3 minutes. You want them to turn soft and clear. Then, add the minced garlic. Stir often for 1 minute. This step builds a great flavor base. 2. Browning the meat: Next, add the ground turkey or beef. Break it up with a spoon as it cooks. Cook until it turns brown. This should take about 5-7 minutes. Season the meat with salt, pepper, chili powder, and cumin. The spices add depth to the dish. 1. Cooking the bell peppers: Once the meat is cooked, stir in the diced bell peppers. Cook them for about 5-7 minutes. They should soften a bit. This step adds color and crunch to your skillet. 2. Incorporating tomatoes and grains: Now, add the canned diced tomatoes with their juices. Mix in the cooked quinoa or rice. Stir everything well. Let it simmer for another 5 minutes. This helps all the flavors blend together nicely. 1. Melting the cheese: Sprinkle the shredded cheese over the top of the mixture. Cover the skillet and cook on low heat for 3-5 minutes. This melts the cheese and makes it gooey and delicious. 2. Garnishing before serving: Finally, remove the skillet from heat. Garnish your dish with fresh parsley or cilantro. This adds a fresh touch and brightens the flavors. Your unstuffed pepper skillet is now ready to serve! Choosing the right meat For this dish, I love using ground turkey or beef. Ground turkey is leaner, making it a healthier choice. Beef adds rich flavor, making it a crowd-pleaser. You can try a mix of both for added taste. Avoiding soggy peppers To keep your peppers crisp, don’t overcook them. Add them after the meat is browned. This way, they only need a few minutes to soften. You can also choose firmer peppers like red or green for the best texture. Best skillet options I recommend using a large, non-stick skillet. This type helps prevent sticking and makes cleanup easy. A cast-iron skillet also works well, giving a nice sear to the meat. Adjusting heat levels Start with medium heat to brown the meat and soften the onions. If things cook too quickly, lower the heat. This way, you can control how fast the peppers cook without losing their crunch. Pairing with sides This dish is great on its own but pairs well with a simple salad. You can also serve it with crusty bread to soak up the juices. For a heartier meal, add a side of roasted veggies. Storing leftovers Store any leftovers in an airtight container. They will last in the fridge for up to three days. For longer storage, freeze portions. Just thaw and reheat when you're ready to enjoy again. Pro Tips Use Fresh Bell Peppers: Fresh bell peppers add a crunch and vibrant color to the dish. Choose peppers that are firm and have smooth skin for the best flavor. Customize the Protein: Feel free to swap the ground turkey or beef with ground chicken, or even a plant-based meat alternative for a vegetarian option. Spice It Up: Adjust the amount of chili powder and cumin to match your spice preference. Adding a pinch of cayenne pepper can elevate the heat if desired. Make It Ahead: This dish is perfect for meal prep! Cook it ahead of time and store in the fridge for up to 4 days, or freeze for later use. {{image_2}} You can mix up the protein in this dish. Try ground chicken or turkey for a lighter meal. If you want a vegan option, use lentils or black beans. These swaps will keep the dish hearty and tasty. You can also use cauliflower rice instead of quinoa or regular rice. It adds a nice crunch and cuts carbs. Just sauté it for a few minutes before adding it to the skillet. It soaks up all the flavors well. To switch up the flavor, try Italian-inspired spices. Add oregano, basil, and parsley for a fresh taste. You can also toss in some crushed red pepper for heat. This gives a nice twist to the dish. For a Southwest-style version, add taco seasoning. You can use cumin, chili powder, or paprika. Mix in some corn or black beans for extra texture. This makes the dish fun and full of life. If you want a vegetarian or vegan meal, skip the meat. Use plant-based crumbles or beans instead. You can keep all the other ingredients the same. This way, you still get a great meal without meat. For gluten-free options, check the ingredients on your quinoa and canned tomatoes. Most are gluten-free, but it’s good to be sure. This recipe is flexible and can fit many diets. Enjoy your cooking! To store leftovers, let your Unstuffed Pepper Skillet cool completely. Transfer it to an airtight container. This will keep it fresh for up to three days in the fridge. I recommend glass containers to prevent stains and odors from lingering. You can freeze the Unstuffed Pepper Skillet for up to three months. Portion it into freezer-safe containers. Make sure to leave some space for expansion. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. The dish stays fresh in the fridge for about three days. If stored in the freezer, it lasts for three months. Signs of spoilage include a sour smell, discoloration, or mold. If you see any of these, it’s best to toss it out. This dish is quick to make. It takes about 10 minutes to prep and 20 minutes to cook. So, you can have it ready in just 30 minutes! That’s perfect for busy nights. I love how fast it comes together while still being tasty. Yes! You can use other grains. Try barley, farro, or even couscous. These grains add different textures and flavors. If you want a low-carb option, use cauliflower rice. It cooks fast and absorbs flavors well. Absolutely! This dish is great for meal prep. You can make it ahead and store it in the fridge. It keeps well for up to four days. Just pack it in containers for easy lunches or dinners. You can also freeze it for up to three months. Just thaw and reheat when you’re ready to eat! In this post, we explored how to make an Unstuffed Pepper Skillet. We covered the main ingredients like ground turkey, bell peppers, and pantry staples to enhance flavor. You learned step-by-step cooking methods and handy tips for perfecting your dish. We also discussed fun variations for different diets and how to store leftovers properly. Cooking doesn’t have to be boring. Experiment with flavors and techniques to make this meal your own. Enjoy your cooking journey!

Unstuffed Pepper Skillet

A quick and easy one-pan meal featuring ground turkey or beef, bell peppers, quinoa or rice, and topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground turkey or beef
  • 1 cup cooked quinoa or rice
  • 3 pieces bell peppers (red, yellow, and green), diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • for garnish fresh parsley or cilantro

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
  • Add the ground turkey or beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, chili powder, and cumin.
  • Once the meat is cooked through, stir in the diced bell peppers and cook for 5-7 minutes until they soften slightly.
  • Add the canned diced tomatoes (with their juices) and cooked quinoa or rice to the skillet. Stir everything together and let it simmer for another 5 minutes to heat through.
  • Sprinkle the shredded cheese over the top and cover the skillet. Let it cook on low heat for 3-5 minutes, or until the cheese is melted and bubbly.
  • Remove from heat and garnish with fresh parsley or cilantro before serving.

Notes

Feel free to customize with your favorite vegetables or spices.
Keyword one-pan, skillet, stuffed peppers