If you love stuffed peppers but don’t have time to actually stuff anything, this keto stuffed pepper skillet is about to become your new weeknight staple. It’s got all the classic flavors – ground beef, bell peppers, tomatoes, and melty mozzarella – ready in about 30 minutes and all in one pan.
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I’m a big believer that the skillet version of basically any recipe is the superior version. Skillet meal = easy meal!
In this case, our keto stuffed pepper skillet means no hollowing out peppers, no fiddling with them standing upright in a baking dish, no wondering if they’re cooked through. Just everything in one pan, on the table fast.
This skillet recipe makes six 1 1/3-cup servings – which means that you’ll get leftovers for lunch tomorrow if you’re lucky! This reheats beautifully and goes great with a green salad on the side. I’m on a big Caesar kick, thanks to my homemade keto Caesar dressing.
We use 90/10 lean ground beef and skip draining the grease – it adds flavor and keeps this very satisfying. The cauliflower rice gets stirred in toward the end, soaks up all those savory juices, and just bulks things up nicely.
3 Reasons You’ll Love This Recipe
- It’s seriously filling. Two pounds of ground beef and a full bag of cauliflower rice make this a hearty, satisfying dinner that actually sticks with you.
- One pan, minimal cleanup. Everything comes together in a single skillet, which means less time washing dishes and more time actually eating dinner.
- It tastes exactly like stuffed peppers. The Worcestershire sauce, Italian seasoning, and melty mozzarella on top nail that classic stuffed pepper flavor without any of the work.
Ingredients, Swaps, & Tips:
The ground beef: We use 90/10 lean ground beef and don’t drain the grease – it keeps everything juicy and adds flavor. If you use an 80/20 blend, you will probably want to drain some of the fat before stirring in the cauliflower rice.
The peppers: One red and one green is my go-to combo, but honestly any color works here. All red gives you a slightly sweeter flavor, and orange or yellow are great too. Use whatever you have on hand.
The cauliflower rice: Frozen is what I use and it works perfectly. If you want to use fresh cauliflower rice, just adjust cook time as needed until the cauliflower is tender.
The cheese: Mozzarella melts beautifully and keeps things mild, but a Mexican cheese blend or sharp cheddar would both be great here. Just pile it on and let it do its thing while the skillet sits covered.
Ground turkey: This would work great for a lighter option. The flavor will be lighter than beef, so you may want to bump up the Worcestershire sauce and seasonings a bit to compensate.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Add the ground beef to a large skillet and begin crumbling it as it cooks.
Stir in the peppers and onions and let cook until they’re beginning to soften up.
Stir in the cauliflower rice, tomatoes, and seasoning and keep cooking for about 5 minutes.
Once the veggies are tender, top with the shredded cheese and cover the skillet to let it melt. Time to dig in!
Helpful Tip!
Storage & Freezing:
Fridge: Leftovers keep well in an airtight container for 4-5 days. This one reheats really nicely in the microwave.
Freezer: This freezes well! Let it cool completely, store in a freezer-safe container, and it’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: You can dice the peppers and onion ahead of time and keep them in the fridge – that cuts down the active cook time on a busy night.
More Low Carb STuffed Pepper Recipes
- Cheeseburger Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Taco Stuffed Peppers
- Pizza Stuffed Peppers
Keto Stuffed Pepper Skillet
Ingredients
- 2 pounds lean ground beef
- ½ small onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 2 cloves garlic minced
- 12 ounces frozen cauliflower rice
- ½ cup chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons cracked pepper
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded mozzarella
- Minced parsley for garnish
Instructions
- Add the ground beef to a 12 inch skillet over medium heat and crumble beef as it cooks.
- Once the beef is partially crumbled and beginning to brown, stir in the onion, peppers, and garlic. Continue cooking until beef is browned and vegetables are beginning to get tender, about 6 minutes. Drain the grease from the skillet if desired
- Add ½ cup of water to the skillet and bring to a boil. Cover and cook for 5 minutes.
- Stir in the frozen cauliflower rice, tomatoes, Worcestershire sauce, salt, pepper, and Italian seasoning.
- Continue cooking uncovered, stirring often, for about 5 minutes or until the vegetables are mostly tender. Taste and season with additional salt and pepper, if desired.
- Remove from the heat, sprinkle the mozzarella over the top, and cover the pot. Let sit for 5 minutes to melt the cheese and finish off the veggies.
- Sprinkle with parsley before serving.
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