Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Difficulty: Easy
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (80/20)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 medium bell peppers (red and green), chopped
- 3 cups cauliflower rice
- 1 cup diced tomatoes (drained)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned. Drain excess grease if necessary.
Step 2: Cook the Vegetables
Add the diced onion and chopped bell peppers to the skillet. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Seasonings
Mix in the Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Stir well so the beef and vegetables are evenly coated with the spices.
Step 4: Stir in the Cauliflower Rice
Add the cauliflower rice, diced tomatoes, and tomato paste. Mix everything together thoroughly. Reduce the heat to medium and cook for 8–10 minutes, stirring occasionally, until the cauliflower rice becomes tender and most of the liquid has evaporated.
Step 5: Add the Cheese
Sprinkle the cheddar and mozzarella cheese evenly over the skillet. Cover with a lid and cook for 3–5 minutes until the cheese is completely melted and bubbly.
Step 6: Garnish and Serve
Remove the skillet from the heat and garnish with freshly chopped parsley. Serve immediately while hot and enjoy every cheesy, flavorful bite.
Recipe Tips
- Use freshly grated cheese for the smoothest melting texture.
- Ground turkey or ground chicken can replace the beef for a lighter version.
- Add sliced mushrooms for extra flavor without adding many carbs.
- A pinch of crushed red pepper flakes adds a pleasant spicy kick.
- Make sure excess moisture cooks off before adding the cheese to prevent a watery skillet.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze individual portions for convenient meal prep for up to three months.
Serving Suggestions
This Keto Stuffed Pepper Skillet is satisfying enough to serve on its own, but it also pairs wonderfully with:
- Garlic butter green beans
- Roasted broccoli
- Steamed asparagus
- Caesar salad without croutons
- Avocado slices
- Sour cream
- Fresh herbs
- Keto dinner rolls
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 28g
- Total Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 10g
- Dietary Fiber: 3g
- Net Carbs: 7g
- Sugar: 5g
- Cholesterol: 85mg
- Sodium: 620mg
- Potassium: 610mg
- Calcium: 240mg
- Iron: 3mg