Keto Stuffed Pepper Skillet
This easy one-pan keto stuffed pepper skillet combines seasoned ground beef, colorful bell peppers, and cauliflower rice topped with melted mozzarella. All the flavors of traditional stuffed peppers without the fuss—ready in just 25 minutes!
Ingredients
- 2 tbsp avocado oil
- 1 1/2 lb ground beef 80/20 blend
- 1/4 cup chopped onion yellow or white
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 12 oz cauliflower rice fresh or frozen
- 1 medium green bell pepper chopped
- 1/2 medium red or orange bell pepper chopped
- 1/2 cup diced tomatoes drained
- 1 tbsp tomato paste
- 2 tbsp water
- 1 1/2 cups shredded mozzarella cheese low-moisture type
Instructions
- Prep vegetables: Chop all vegetables before starting. Set aside within easy reach along with your skillet and ingredients.
- Brown the beef: Heat avocado oil in a 12-inch skillet over medium heat. Add ground beef, onion, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Break up meat with a wooden spoon and cook for 5-7 minutes until properly browned and caramelized.
- Add vegetables and rice: Add cauliflower rice, green bell pepper, red/orange bell pepper, diced tomatoes, tomato paste, and water to the skillet. Mix everything together thoroughly until well combined.
- Simmer: Bring mixture to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally, until cauliflower rice is soft and peppers are tender. Most liquid should evaporate.
- Melt the cheese: Sprinkle shredded mozzarella evenly over the entire surface. Cover skillet with a lid and cook for 3-4 minutes until cheese is completely melted and gooey.
- Serve: Scoop into bowls while hot. Garnish with fresh basil or parsley if desired.
Notes
Skillet Size: Use a 12-inch skillet minimum to prevent overcrowding.
Fat Content: Don't drain beef fat for maximum flavor, unless preferred for dietary reasons.
Frozen Cauliflower Rice: Thaw completely and squeeze out excess water before using to avoid a watery texture.
Seasoning: Taste before adding cheese and adjust seasonings as needed. Cauliflower rice benefits from generous seasoning.
Cheese Variations: Substitute with sharp cheddar, Monterey Jack, or pepper jack cheese.
Storage: Store in airtight container in refrigerator for up to 5 days. Flavors improve overnight.
Freezing: Freeze without cheese for best texture. Portion into containers and freeze up to 3 months. Add fresh cheese when reheating.
Protein Swaps: Ground turkey or chicken work well and cook slightly faster than beef.
Vegetarian Option: Replace beef with mushrooms, zucchini, and crumbled tempeh. Add black beans if not strictly low-carb.
Mexican Twist: Swap Italian seasoning for cumin and chili powder. Top with cilantro and lime juice.Claude is AI and can make mistakes. Please double-check responses.
Fat Content: Don't drain beef fat for maximum flavor, unless preferred for dietary reasons.
Frozen Cauliflower Rice: Thaw completely and squeeze out excess water before using to avoid a watery texture.
Seasoning: Taste before adding cheese and adjust seasonings as needed. Cauliflower rice benefits from generous seasoning.
Cheese Variations: Substitute with sharp cheddar, Monterey Jack, or pepper jack cheese.
Storage: Store in airtight container in refrigerator for up to 5 days. Flavors improve overnight.
Freezing: Freeze without cheese for best texture. Portion into containers and freeze up to 3 months. Add fresh cheese when reheating.
Protein Swaps: Ground turkey or chicken work well and cook slightly faster than beef.
Vegetarian Option: Replace beef with mushrooms, zucchini, and crumbled tempeh. Add black beans if not strictly low-carb.
Mexican Twist: Swap Italian seasoning for cumin and chili powder. Top with cilantro and lime juice.Claude is AI and can make mistakes. Please double-check responses.