Healthy Stuffed Peppers Skillet

When it comes to making a healthy stuffed pepper, there are a number of ways to go about it. Here we will show you how to make the most of your summer produce by using fresh peppers, but feel free to experiment with different combinations of peppers and veggies.

This healthy stuffed peppers skillet recipe only takes about 30 minutes to make, it’s packed with protein and veggies, and it’s an easy, one-pan weeknight dinner! This recipe is part of my 5 Meals in 30 Minutes series, which is all about easy, healthy, 30 minute meals you can cook weeknight and still feel like you had a whole day to yourself!

Healthy Stuffed Peppers Skillet is a recipe that’s a bit like a healthy meal replacement shake. The recipe includes the filling of four medium-size peppers, topped with a mix of mushrooms, onion, bell pepper, and feta cheese. It’s then blended together with a little coconut oil, salt, pepper, and other spices to create a smooth and creamy meal that’s full of flavor.. Read more about stuffed peppers on stove top recipe and let us know what you think.

All of the delicious flavors of a gourmet stuffed pepper with just half the effort! Our Healthy Stuffed Peppers Skillet is a wonderful one-dish meal that takes less than 30 minutes to prepare. We use riced cauliflower instead of rice to make this a very nutritious dish, and the greatest thing is that you’d never guess it’s that healthy!


When I was a kid, my mother used to make stuffed peppers all the time. It took a long time to prepare… boiling the peppers to soften them, then stuffing them with all the ingredients, baking them, and so on. This skillet meal eliminates all of the prep work! Everything is cooked in one pot, so supper is ready in no time. My kids ate it up and had no idea they were eating anything so nutritious! From now on, this baby will be on our dinner menu on a monthly basis at our home!

Is it necessary to use ground beef?

Not in the least! You may use whatever ground meat you choose as a replacement. We only recommend that you use lean beef. The reason for this is because the fattier the meat is, the more liquid/grease it releases, which may result in a more watery final dish than intended. If you’re not using lean meat, be sure to drain it completely after browning.

Is it true that the rice cauliflower becomes mushy?

The riced cauliflower turns out well when made according to the recipe’s directions. It is not mushy at all and has a wonderful texture, making it an excellent rice replacement. It’s a fantastic healthy addition to an old favorite, and it helps to make this meal guilt-free!


Ingredients for our Skillet of Healthy Stuffed Peppers:

  • Beef Grain
  • Tomatoes, diced, canned
  • Colby Jack is a kind of cheese.
  • Cauliflower Rice
  • Worcestershire Sauce (Worcestershire Sauce)
  • Onion, red
  • Bell Peppers, Orange and Green

How to create our Skillet of Healthy Stuffed Peppers:

Brown ground beef in a pan over medium heat until it is fully cooked and no red remains; this should take approximately 10 minutes. Dice all peppers into bite-sized bits while the meat is frying. Also, dice the onion very thinly.


Add all of the peppers and onion to the beef mixture after it’s finished cooking. Cook for 6-7 minutes on medium, or until the peppers are cooked. To evenly spread heat, stir every several minutes.


Open and drain the chopped tomatoes while the peppers are cooking. To avoid the dish becoming soupy, remove as much of the liquid as feasible.

*While the meat browns, I drain the canned tomatoes into a colander and put it over a bowl. This ensures that as much liquid as possible has been removed.

Add the bag of rice cauliflower, diced tomatoes, and Worcestershire sauce after 7 minutes. Completely combine and stir. Cook for a further 3 minutes. Don’t overcook the cauliflower; you don’t want it to get too soft.


Top with cheese and broil for 2-3 minutes at 500 degrees Fahrenheit, or until melted. Don’t leave it for too long, and keep an eye on it! Every oven is different, therefore broiler timings are varied as well!


Remove the dish from the oven and serve! If desired, garnish with fresh oregano or basil for added taste.


Don’t worry if cauliflower isn’t your thing. You may use any COOKED rice instead of the riced cauliflower: brown, jasmine, basmati, and so on. It has no effect on the taste. This meal has a lot of flexibility, so it’s a hit with everyone!

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Time to cook: 23 minutes

Time spent: 23 minutes


  • 1 1/2 pounds ground beef, lean
  • 2- well-drained 14.5-ounce cans of chopped tomatoes
  • 1 1/2 cups chopped bell peppers (1 orange and 1 green)
  • Cauliflower, riced, 12 oz. bag
  • 2 c. grated cheese
  • 1/4 cup chopped red onions


  1. Brown the ground beef over a medium heat stove.
  2. Cut the bell peppers into bite-sized pieces while the meat is cooking.
  3. Red onion should also be diced.
  4. Add diced onions and bell peppers after the meat is done, approximately 10 minutes. Cook for about 6-7 minutes.
  5. Add the cauliflower, Worcestershire sauce, and drained tomatoes after the peppers are tender. Return to the heat for 3 minutes after mixing.
  6. Preheat the oven to 500 degrees Fahrenheit and turn on the broiler. Top with shredded cheese and broil for 2 minutes, or until cheese is melted and bubbling, after the mixture has cooked for an additional 3 minutes.
  7. Remove the dish from the oven and serve!

Have you tried this recipe yet?

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If you love stuffed peppers, then this recipe is for you. These stuffed peppers have the perfect blend of flavour, texture and colour.  With only four ingredients, this healthy skillet dinner is a breeze to prepare and comes together in just 20 minutes.  We use lean ground beef, which complements the oil and tomato sauce.  This recipe is gluten-free and oil-free, but you can add a sprinkle of grated Parmesan to the top for extra richness.. Read more about lazy stuffed peppers and let us know what you think.

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  • stuffed pepper skillet recipes from heaven
  • stuffed peppers on stove top recipe
  • skillet stuffed peppers cooking light

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.