Unstuffed Peppers Skillet(with Quinoa!)

This unstuffed peppers skillet recipe is a great weeknight dinner that makes for delicious leftovers. What I love about this dinner One Pan Meal is how it is so comforting while still being full of nutritious ingredients.

I've been making this recipe on Sundays when I want easy and leftovers for lunches. It is easy to switch up with different proteins and grains.

If you like this dish, you should try my One-Pan Chicken Enchilada Bowl (no tortillas!), Easy Chicken and Shrimp Fried Rice, or my One-pan Springy Sundried Tomato Chicken Pasta.

Why You Will Love This Dinner

Easy cooking -You get the classic stuffed pepper taste without the time-consuming prep. Just toss everything in one skillet—no stuffing required.

Healthy Ingredients-Packed with lean protein, fiber-rich quinoa, and veggies, it’s a balanced meal that actually keeps you full and satisfied.

One pan meal- easy clean up to keep your busy weeknights running smoothly!

Ingredients

• Ground turkey – A lean source of protein
• Quinoa – Adds fiber, protein, and great to absorb liquid
• Bell peppers – The star veggie! They bring crunch, color, and a natural sweetness.
• White onion – Adds a savory depth and classic aromatic base.
• Diced tomatoes – Brings moisture and extra flavor
• Tomato paste – Deepens the tomato flavor and thickens the sauce.
• Italian seasoning – A simple way to bring in a herby, comforting flavor profile.
• Worcestershire sauce – Adds a punch of umami and richness.
• Shredded cheese – Optional, but adds melty goodness and makes it feel extra cozy.

Substitutions and Variations

• Ground turkey →Sub with ground chicken, lean ground beef, or even plant-based crumbles for a vegetarian option. Or use some shredded rotisserie chicken.
• Quinoa →Swap with cooked brown rice, cauliflower rice, or couscous depending on what you have on hand or your texture preference.
• Want to boost the veggie factor? Add 1 medium zucchini (diced or shredded) in Step 2 when sautéing the peppers and onion.

Step-by-step instructions

Step 1: Cook the ground turkey.

Step 2: Saute the veggies.

Step 3: Add tomatoes & seasoning

Step 4: Mix in quinoa

Step 5: Top with cheese & melt!

Tips and Notes:

Meal prep–friendly:
Store leftovers in the fridge for up to 4 days. Great for lunches.

Make it dairy-free:
Simply skip the cheese or use your favorite dairy-free alternative.

Boost the veggies:
Toss in zucchini (as mentioned), spinach, mushrooms, or riced cauliflower—just sauté them with the peppers and onions.

Make it spicy:
Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

Short on time?
Use pre-cooked quinoa or a microwave pouch to shave off 15–20 minutes.

One-pan tip:
Use a large, deep skillet or sauté pan with a lid so everything simmers evenly and cleanup is easy.

Make it a freezer meal:
Cook and cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove or microwave.

Storage Instructions

Fridge:
Store leftovers in an airtight container for up to 4 days. The flavors get even better the next day!

Freezer:
Let the dish cool completely, then transfer to a freezer-safe container or bag.
Freeze for up to 2 months. Label it with the date for easy planning.

Unstuffed Peppers Skillet Recipe

Marissa

This easy one pan unstuffed bell pepper recipe is an easy weeknight dinner that's nutricious and delciious

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 5

Equipment

• 1 large pan

Ingredients

  

• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 cup broth
• 2 bell peppers red or yellow, diced
• 1 white onion diced
• 1 can 14.5 oz diced tomatoes
• 1 can 8 oz tomato paste
• 2 teaspoons Italian seasoning
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheese

Instructions

 

• Heat oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up, until browned (about 5 minutes). Drain excess liquid if needed.
• Add diced bell peppers & onion. Sauté for 3-4 minutes until softened.
• Stir in drained diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
• Add the cooked quinoa and broth and stir well. Let it heat through for another 2-3 minutes.
• Sprinkle shredded cheese on top and broil for 4 minutes.