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–+ servings
Deconstructed Stuffed Peppers

Delicious Deconstructed Stuffed Peppers in Just 25 Minutes

Hearty Deconstructed Stuffed Peppers are a quick, gluten-free meal that combines ground meat, veggies, and tomato sauce into a satisfying dish perfect for busy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet Base
  • 1 lb Ground Meat Substitute with turkey, chicken, or pork if preferred.
  • 1 tbsp Olive Oil Essential for sautéing.
  • 2 pieces Bell Peppers Chopped evenly.
  • 0.5 cup Onion Chopped; can use yellow, red, or white.
  • 1 cup Cooked Rice Or substitute with cauliflower rice for a low-carb option.
For the Sauce
  • 15 oz Tomato Sauce Choose brands without added sugar.
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Adjust to taste.

Equipment

  • large nonstick skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat for about 1-2 minutes.
  2. Add 1 chopped bell pepper and ½ cup of chopped onion. Sauté for 3-4 minutes until softened.
  3. Incorporate your choice of ground meat and cook for about 5-7 minutes until browned.
  4. Pour in 15 ounces of tomato sauce, 1 teaspoon each of oregano and basil, and season with salt and pepper. Let simmer for 2 minutes.
  5. Stir in 1 cup of cooked rice or cauliflower rice and cook for an additional 8-10 minutes.
  6. Remove the skillet from heat and serve the deconstructed stuffed peppers warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 3mg

Notes

Chop vegetables evenly for consistent cooking. Adjust seasonings to taste, and consider adding greens for extra nutrition. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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