Can you freeze deconstructed stuffed peppers?

Yes! Stored in an airtight container in the freezer, leftovers can be frozen for up to three to four months.

What color peppers are best?

Any color of bell pepper you like best will taste great in this recipe! Red, yellow, and orange varieties tend to be sweeter than green, but the choice is up to you.

Can I use cauliflower rice instead of white rice?

Sure! Fresh cauliflower rice (not frozen) works great to make this stuffed pepper casserole recipe low carb. Just add it to the skillet with the rest of the ingredients, and simmer until it’s heated through.

What else can I add to this recipe?

If you want even more veggies, try including cooked spinach, extra sautéed peppers, and diced tomatoes, too!

Unstuffed Peppers (Quick and Easy)

Description

Enjoy all the flavor and nutrients of stuffed peppers with half the work thanks to this easy, gluten-free unstuffed peppers skillet recipe!

Ingredients

Units Scale

2 teaspoons light olive oil
1 lb (455 g) lean ground beef or turkey
2 teaspoons minced garlic (2 cloves)
1 cup chopped onion
1 cup chopped bell pepper or 1 large bell pepper
2 teaspoons Italian seasoning (or to taste)
1/2 teaspoon smoked paprika (adjust to taste)
1/2 teaspoon fine sea salt or kosher salt, to taste
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon red pepper flakes (optional)
1 1/4 cups tomato sauce
2 Tablespoons tomato paste
1 Tablespoon gluten-free Worcestershire sauce
1 1/2 to 2 cups cooked quinoa or rice (or equivalent to 2/3 cup uncooked)*
1 1/2 cups shredded cheese or non-dairy cheese, divided (see notes)
Garnish – 1/4 cup chopped parsley or fresh herb of choice

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Instructions

In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook until the meat is browned, about 7 to 10 minutes.
Using a slotted spoon, transfer meat to a plate or bowl. Drain off any extra grease from the pan, reserving 1 Tablespoon in the pan.
Add the onion, garlic, and bell pepper to the pan. Saute for 2 to 3 minutes. Add the meat back to the pan along with the spices; Italian seasoning, paprika, salt, black pepper, and optional red pepper flakes. Mix to combine.
Stir in the tomato sauce, tomato paste, and gluten-free Worcestershire sauce. Cook over medium heat until the sauce and meat are bubbly. Then reduce to medium-low to low and simmer for 5 minutes.
While the meat sauce is simmering. Prepare the quinoa or rice (see notes).
Mix in 1 ½ to 2 cups of cooked quinoa to the veggie/meat mixture until well coated. Adjust seasoning, if desired. Add ⅔ cup to 1 cup of the shredded cheese and gently stir it into the meat and quinoa. Keep the heat on low while you mix in the shredded cheese. Mix until combined. Add the remaining cheese on top (don’t mix) and cover the pot. Turn off the heat so that the cheese can melt. Alternatively – If using an oven safe pan, preheat the broiler. Add the remaining cheese on top and place the pan (uncovered) in the broil for 1 minute until the cheese is bubbly and melted.
Uncover and serve warm topped with fresh parsley. Season with salt and pepper to taste.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Substitutes – For a vegetarian option, omit the beef or turkey and replace with ground tempeh. For dairy free option, mix in ½ cup nutritional yeast or or use soy-free dairy free cheese that melts well.

Prep Tips – How to Cook Quinoa

Cooking Tips – Feel free to add more than 2 cups of cooked quinoa or rice to your liking. Adding more quinoa or rice will adjust the taste but will add an additional serving.

Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Category: dinner
Method: stove top
Cuisine: American

Nutrition

Serving Size:
Calories: 301
Sugar: 6 g
Sodium: 331.8 mg
Fat: 7.1 g
Saturated Fat: 1.9 g
Carbohydrates: 32.9 g
Fiber: 5.4 g
Protein: 26.3 g
Cholesterol: 54.2 mg