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Unstuffed Peppers

A comforting, one-pan dish featuring sautéed bell peppers, seasoned ground turkey, flavorful spices, and melted cheese, reminiscent of a classic stuffed pepper without all the fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 tablespoons olive oil (divided) Use extra virgin for a richer flavor
  • 1.5 cups finely diced yellow onion (1 large onion) Sweet onions work best
  • 2 cups chopped bell peppers (2 large peppers; 1 red and 1 orange) Feel free to mix colors for a beautiful dish
  • 1 tablespoon minced garlic (3 cloves) Fresh garlic packs a punch of flavor
  • 1 tablespoon tomato paste For depth and richness
  • 1 tablespoon chili powder Spice it up to taste
  • 1 teaspoon ground cumin Adds warmth and earthiness
  • 1 teaspoon Italian seasoning Classic flavor booster
  • 0.5 teaspoon onion powder Optional, for extra onion flavor
  • 0.5 teaspoon roasted garlic powder Adds a lovely aroma
  • 0.125 teaspoon red pepper flakes (optional) For a kick of heat
  • Salt and pepper Season to your palate
Protein
  • 1 pound lean ground turkey (93/7) A leaner yet tasty choice
Base and Sauce
  • 1 large beef bouillon cube For an extra burst of umami flavor
  • 1 14.5-ounce can fire-roasted diced tomatoes Brings a smoky richness
  • 1 tablespoon Worcestershire sauce Adds depth and tang
  • 0.5 cup marinara sauce (choose your favorite) I love Rao’s for the best result
Cheese and Garnish
  • 1.25 cups freshly shredded sharp Cheddar cheese Creamy and sharp for that perfect topping
  • 3-4 tablespoons freshly chopped Italian parsley For garnish
  • Cooked rice (or cauliflower rice for serving) Because who doesn’t love a hearty base?

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat 2 tablespoons of olive oil in an oven-safe 12-inch pan over medium-high heat.
  3. Once the oil is shimmering, add the finely diced onions and chopped bell peppers, sautéing for about 6-8 minutes until softened.
  4. Stir in the minced garlic and sauté until fragrant, about 1 minute.
  5. Add in the tomato paste, chili powder, ground cumin, Italian seasoning, onion powder, roasted garlic powder, and optional red pepper flakes.
  6. Season with salt and pepper.
Cooking
  1. Move the veggies to the sides of the pan, drizzle the remaining tablespoon of olive oil in the center.
  2. Add the lean ground turkey and allow it to brown without stirring for a couple of minutes, then break it up and sauté until nicely browned.
  3. Stir in the fire-roasted tomatoes, Worcestershire sauce, and crumbled beef bouillon cube, cooking until the liquid reduces.
  4. Add the marinara sauce and stir until heated through.
  5. Sprinkle Cheddar cheese on top and transfer the pan to the oven.
  6. Bake for 8 minutes or until the cheese is melted and bubbly.
  7. Garnish with fresh parsley before serving.

Notes

For extra creaminess, consider adding a splash of cream or using shredded cheese on top. This dish can be prepped a day in advance and stored in the refrigerator before baking.