Whole30 Unstuffed Pepper Skillet Recipe

This one-pan meal is a delicious dinner that features the flavours of a classic recipe for stuffed peppers without any fuss! It is much easier to make than actual stuffed peppers but packs just as much flavour. You can serve it hot sprinkled with basil or parsley. 

3.8
18 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Whole30 Unstuffed Pepper Skillet
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ingredients serve

Ingredients for Whole30 Unstuffed Pepper Skillet Recipe

  • 1/2 tablespoon Olive oil, extra virgin
  • 1/4 pound Ground beef, or meat of choice pork or turkey would also work
  • 0.13 Onion, chopped
  • 1/4 inch 2 peppers, chopped into
  • 1/2 Garlic cloves, minced
  • 6 ounce 1 jar rao's homemade marinara sauce, or any sugar free tomato sauce
  • 1/4 Bag frozen riced cauliflower
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Sea salt
  • 0.13 teaspoon Black pepper
  • 1/4 teaspoon Thyme
  • flakes Red pepper flakes, to taste
  • 1/2 tablespoon Nutritional yeast, optional gives it a cheesy flavor
  • 1/4 tablespoon Coconut aminos, optional gives it a bit of sweetness

Directions: Whole30 Unstuffed Pepper Skillet Recipe

Cooking Direction

  • Heat olive oil over medium heat. Add ground beef and cook for 5-7 minutes until browned and cooked through. Remove from the pan using a slotted spoon and set aside. Add another tbsp of olive oil to the hot pan and add peppers, onions, and garlic. Sauté until they begin to become translucent.
  • Add in the riced cauliflower along with the salt, pepper, oregano, thyme, red pepper flakes, and nutritional yeast. Saute until the rice begins to soften, then add the ground beef back into the pan.
  • Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes. Serve this unstuffed pepper skillet with fresh basil on top. Enjoy!

Cooking Tips

  • You can also use regular rice in place of cauliflower rice.

Serving and Storage

  • Store your leftover unstuffed pepper skillet in a freezer-safe, airtight container for up to 4 months.
  • Defrost overnight in the refrigerator and throw it in the skillet to warm it up before serving!
Nutrition
value
1221
calories per serving
66 g Fat34 g Protein120 g Carbs7 g FiberOther

Current Totals

  • Fat
    66g
  • Protein
    34g
  • Carbs
    120g
  • Fiber
    7g

MacroNutrients

  • Carbs
    120g
  • Protein
    34g
  • Fiber
    7g

Fats

  • Fat
    66g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    10mg
  • Vitamin A
    149mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    112mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    21mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    1mg
  • Phosphorus
    384mg
  • Selenium
    51mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp