This stuffed pepper skillet has everything you love about classic stuffed peppers, but it is much easier to make. Instead of filling individual peppers and baking them, this recipe turns the same cozy flavors into a simple one-pan dinner with ground chicken, bell peppers, cauliflower rice, tomato sauce, seasonings, and melty cheese. It is high in protein, full of vegetables, and perfect for a busy weeknight when you want something hearty without a sink full of dishes.
One-pan meals are always a smart choice when dinner needs to be quick, satisfying, and easy to clean up. This unstuffed pepper skillet is exactly that kind of recipe. It delivers the familiar taste of stuffed peppers in a faster, more relaxed way. There is no stuffing, no layering, and no long bake time. Everything cooks together in one skillet until the vegetables are tender, the sauce is rich, and the cheese melts over the top.
The recipe works well as a low carb stuffed pepper skillet when served on its own, but it is also delicious spooned over cooked brown rice, white rice, gluten-free pasta, or even a baked sweet potato. The cauliflower rice blends right into the sauce and adds extra vegetable volume without making the dish feel heavy. It is a great option for meal prep because the leftovers reheat well and the flavors continue to develop after a day in the refrigerator.
Why I Love This Recipe
- Easy prep: The vegetables are simply diced, and a vegetable chopper can make the prep even faster.
- One skillet: Everything cooks in the same pan, which means less mess and fewer dishes after dinner.
- Great for meal prep: This stuffed pepper skillet stores and reheats well, making it a practical make-ahead lunch or dinner.
- High protein: With ground chicken and cheese, each serving provides a satisfying amount of protein.
- Vegetable-packed: Bell peppers, onion, garlic, and cauliflower rice add flavor, texture, and extra nutrients.
- Flexible serving options: Serve it as a low carb meal on its own or add rice for a more filling dinner.
Ingredients
For the complete ingredient amounts, use the recipe card below. This easy stuffed pepper skillet is made with simple ingredients that bring together savory, smoky, and slightly sweet flavors.
- Olive oil cooking spray: Use olive oil spray or a small amount of olive oil to coat the skillet.
- Ground chicken: Ground chicken keeps the recipe lean, but ground turkey or lean ground beef also works well.
- Salt, cumin, paprika, and oregano: These seasonings add warmth and depth to the tomato-based sauce.
- Yellow onion: Diced onion builds a savory base for the skillet.
- Bell peppers: Green bell peppers are classic, but red, yellow, or orange peppers can also be used.
- Fresh garlic: Minced garlic gives the dish a bold, aromatic flavor.
- Cauliflower rice: This adds extra vegetables and helps create a hearty texture while keeping the recipe lower in carbs.
- Tomato paste or ketchup: Either option helps thicken and enrich the sauce.
- Tomato sauce: Canned tomato sauce brings the stuffed pepper flavor together.
- Monterey Jack or pepper jack cheese: Use Monterey Jack for a mild, creamy finish or pepper jack for a little heat. Omit the cheese for a dairy-free version.
- Fresh parsley: Optional, but it adds freshness and color before serving.
Substitutions and Variations
- For a dairy-free stuffed pepper skillet, leave off the cheese or use a dairy-free cheese alternative. Diced avocado or nutritional yeast can also be added after cooking.
- For a meatless version, replace the ground chicken with a vegan ground meat substitute, black beans, or lentils.
- For an Italian-style variation, swap the cumin and paprika for Italian seasoning or fresh basil, then top with mozzarella and parmesan-style cheese if desired.
- If you do not have canned tomato sauce, crushed tomatoes or marinara sauce can be used instead.
- For a spicier skillet, use pepper jack cheese and drizzle hot sauce over the finished dish.
- If you do not want to use cauliflower rice, diced mushrooms or grated zucchini can be used for extra vegetables.
Instructions
This one-pan stuffed pepper skillet comes together in a few simple steps. Use a large skillet so the vegetables have enough room to soften and the sauce can simmer evenly.
- Heat a large skillet over medium-high heat. Coat the pan with olive oil cooking spray or add a small amount of olive oil. Add the ground chicken and cook, breaking it apart with a spoon, until it is fully cooked.
2. Add the diced onion and bell peppers to the skillet. Season the mixture with salt, cumin, paprika, and oregano. Cook over medium heat for about 5 to 6 minutes, or until the vegetables begin to soften.
3. Stir in the cauliflower rice and minced garlic. Cook for another 1 to 2 minutes, then add the tomato sauce and tomato paste or ketchup. Stir until everything is evenly coated.
4. Cover the skillet and simmer for 8 to 10 minutes, stirring occasionally. The sauce should thicken slightly and the vegetables should become tender.
5. Place the cheese slices over the top of the skillet. Cover again and let the cheese melt.
6. Garnish with fresh parsley if desired. Serve the skillet on its own for a low carb meal or spoon it over cooked brown rice.
What to Serve with Stuffed Pepper Skillet
- Serve this healthy stuffed pepper skillet as a low carb dinner on its own, especially if you want a meal that is mostly protein and vegetables.
- For a more filling plate, spoon it over cooked brown rice, long grain white rice, or regular white rice.
- It also works well over gluten-free pasta or tucked into a baked sweet potato.
- Add a simple green salad on the side for a fresh, balanced meal.
- Top each serving with fresh parsley, cilantro, a spoonful of Greek yogurt, or sour cream if desired.
Storage
Store leftover stuffed pepper skillet in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the mixture in a skillet on the stovetop until heated through.
This unstuffed pepper casserole-style skillet can also be frozen for up to 3 months in an airtight container. Portioning it before freezing makes it easy to thaw only what you need. For best results, thaw overnight in the refrigerator before reheating. If you are short on time, warm it gently in a small saucepan over low heat, stirring occasionally until hot.
More Stuffed Pepper Goodness
Italian Stuffed Peppers
Stuffed Pepper Soup
Mini Bell Pepper Nachos
If you enjoy this recipe, leave a rating and a review in the comments. It is always helpful to hear how it turned out for you.
Stuffed Pepper Skillet
Ingredients
- Olive oil cooking spray
- 1 lb ground chicken, or substitute ground beef or ground turkey
- ½ tsp salt, plus more to taste
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp oregano
- 1 small yellow onion, diced
- 3 bell peppers, diced
- 3 garlic cloves, minced
- 1 ½ cups cauliflower rice
- 1 Tbsp tomato paste or ketchup
- 16 oz canned tomato sauce, such as 2 (8 oz) cans
- 4 slices Monterey Jack or pepper jack cheese
- Optional garnish: fresh parsley
- Optional for serving: cooked brown rice
Instructions
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Heat a large skillet over medium-high heat. Coat with olive oil cooking spray or add a small amount of olive oil. Add the ground chicken and cook, breaking it apart, until cooked through.
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Add the onion and bell peppers. Season with salt, cumin, paprika, and oregano. Cook over medium heat for 5 to 6 minutes, or until the vegetables soften.
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Stir in the cauliflower rice and garlic. Cook for 1 to 2 minutes, then stir in the tomato sauce and tomato paste or ketchup.
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Cover and simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.
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Top with sliced cheese, cover, and let the cheese melt. Garnish with fresh parsley and serve on its own or over cooked brown rice.
Notes
WW: 3 points per serving, calculated using 98% ground chicken, tomato paste, and either type of cheese
Nutrition
Carbohydrates: 19g
Protein: 31g
Fat: 19g
Saturated Fat: 8g
Fiber: 6g
Sugar: 11g