Low Calorie

Unstuffed Peppers

30 minutes


  • 3 Tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 Tablespoon minced garlic
  • 1 Tablespoon tomato paste
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 pound lean ground turkey (I like 99% lean)
  • 1 beef bouillon cube
  • 1 can (14.5 oz) of diced fire-roasted tomatoes
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup marinara
  • 1/2 cup shredded cheddar cheese
  • 3-4 Tablespoons parsley for garnish
  • 1 bag steam cauliflower rice



  1. Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, and garlic powder. Season with salt and pepper to taste. Saute until fragrant, about 30 seconds.
  2. Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.
  3. Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.
  4. Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn’t cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).
  5. Serve over cooked cauliflower rice or regular rice.

Quick Tip

For picky eaters, serve peppers on the side and encourage them to try a bite of each color!