Easy Whole30 Unstuffed Pepper Skillet

Looking for a quick dinner that checks all the Whole30 boxes? I get it – sometimes you want all the flavors of stuffed peppers without the fuss of actually stuffing them. That’s exactly why this skillet recipe has become a regular at our house. It’s basically everything you love about traditional stuffed peppers, but it comes together in one pan and takes half the time.

I started making this on busy weeknights when I needed something healthy but didn’t want to spend an hour in the kitchen. Instead of carefully hollowing out peppers and waiting for them to bake, everything goes right into the skillet – the meat, the peppers, and all those good seasonings we love. Plus, cleanup is so much easier when you’re only dealing with one pan.

New to Whole30 or just trying to eat cleaner? This recipe is perfect for beginners. It’s simple, filling, and you probably have most of the ingredients in your kitchen right now. Trust me, even my kids, who usually give me the side-eye when I make “healthy” dinners, ask for seconds of this one.

What Kind of Bell Peppers Should I Use?

For this skillet recipe, you can use any color bell peppers you have on hand or prefer. Green bell peppers will give you a slightly more bitter, traditional stuffed pepper taste, while red, yellow, and orange peppers offer a sweeter flavor profile. If you’re looking to add more visual appeal to your dish, try using a mix of different colored peppers. Just make sure your peppers are firm and glossy when you buy them – avoid any with soft spots or wrinkled skin. For the best results, cut your peppers into evenly-sized pieces (about 1-inch) so they cook uniformly in the skillet.

Options for Substitutions

This skillet recipe is super adaptable and works well with several substitutions:

• Ground meat: You can use any ground meat you prefer – beef, turkey, chicken, or even pork all work great. For a plant-based option, try crumbled tempeh or a mix of chopped mushrooms and walnuts (though this would make it non-Whole30).
• Bell peppers: Out of bell peppers? Try using diced zucchini, summer squash, or even eggplant. Just keep the pieces about the same size for even cooking.
• Cauliflower rice: While cauliflower rice is key for keeping this Whole30, you can swap in broccoli rice or regular rice if you’re not following Whole30. Fresh cauliflower rice works too, but might be a bit more watery.
• Coconut aminos: If you’re not doing Whole30, you can use a splash of balsamic vinegar or even a tiny bit of honey for sweetness. For Whole30, just skip it if you don’t have it.
• Nutritional yeast: Skip it if you don’t have it, or use parmesan cheese if you’re not following Whole30. The dish will still taste good without either.
• Italian herb mix: No Italian seasoning? Mix together some dried basil, oregano, and thyme – about 2/3 teaspoon each.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this skillet dinner is overcrowding the pan, which can lead to steamed rather than browned meat – work in batches if needed and make sure your pan is hot enough before adding the ground meat. A common mistake is adding frozen cauliflower rice too early, which can release excess moisture and make the dish watery – instead, add it after the meat is fully cooked and let it cook just until heated through. To keep the peppers from getting too soft and mushy, add them to the pan after the meat is mostly cooked, allowing them to maintain some crunch while still being tender. For the best flavor development, don’t rush the cooking process – letting the meat brown properly and giving the sauce time to simmer will create deeper, richer flavors throughout the dish.

What to Serve With Unstuffed Pepper Skillet?

Since this skillet dish already includes protein, veggies, and cauliflower rice, it works great as a complete meal on its own. If you’d like to add something on the side, try a simple green salad with olive oil and lemon dressing to keep things Whole30 compliant. For those not following Whole30, some crusty bread on the side works really well for soaking up the tasty sauce. You could also serve this with some roasted vegetables like zucchini or Brussels sprouts to add even more nutrients to your plate.

Storage Instructions

Keep Fresh: This skillet meal is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together, making your leftovers even more tasty than the first day.

Freeze: Want to save some for later? This dish freezes really well for up to 3 months. Just portion it into freezer-safe containers – I like to do individual portions for easy grab-and-go meals. If you’re planning to freeze, maybe skip the cheese topping until you’re ready to reheat.

Reheat: When you’re ready to eat, warm it up in the microwave for 2-3 minutes, stirring halfway through. For better texture, heat it in a skillet over medium heat until it’s hot throughout. If you saved the cheese for later, now’s the time to sprinkle it on top and let it melt.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-120 g
• Fat: 70-85 g
• Carbohydrates: 40-50 g

Ingredients

• 1 jar marinara sauce (24 oz, check for Whole30 compliance if needed)
• 2 bell peppers, chopped (any color works well, like red and green)
• 1/2 onion, diced
• 2 tsp Italian seasoning
• 1 cup grated cheese (if not Whole30)
• 2 tbsp olive oil (I use California Olive Ranch EVOO)
• 1 tsp sea salt
• 16 oz cauliflower rice (fresh or frozen, not riced florets)
• 1 tbsp coconut aminos
• 2 garlic cloves, minced
• red pepper flakes (to taste)
• 2 lb ground meat (beef, turkey, or pork)
• 2 tbsp nutritional yeast (optional, for cheesy flavor without dairy)
• 1/2 tsp black pepper (freshly ground for best flavor)

Step 1: Cook the Ground Beef

Begin by heating 1 tablespoon of olive oil in a pan over medium heat.

Add the ground beef to the pan and cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through.

Once done, remove the beef from the pan using a slotted spoon and set it aside for later use.

Step 2: Saute the Vegetables

In the same pan, add another tablespoon of olive oil.

Add peppers, onions, and garlic to the hot pan.

Sauté the vegetables until they start to become translucent, which will take a few minutes.

This will add great flavor to the dish.

Step 3: Cook the Cauliflower Rice

Now, add the riced cauliflower to the pan along with salt, pepper, Italian seasoning, red pepper flakes, and nutritional yeast or Parmesan cheese.

Sauté the mixture until the cauliflower rice begins to soften.

This step will usually take a few minutes of frequent stirring to ensure even cooking.

Step 4: Combine Ingredients

Once the cauliflower rice is softened, add the cooked ground beef back into the pan.

Pour in the jar of marinara sauce and stir everything together to combine thoroughly.

Let the mixture simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.

Step 5: Melt the Cheese

If you prefer a cheesy top, sprinkle Parmesan cheese and shredded cheese over the mixture.

Cover the pan and let it melt over low heat for about 5 minutes.

This optional step will provide a delicious, melty texture to your skillet dish.

Step 6: Garnish and Serve

Once the cheese has melted, remove the skillet from heat.

Serve the unstuffed pepper skillet hot, garnished with fresh basil or parsley on top for an added burst of freshness.

Enjoy this hearty and flavorful meal!