Keto Stuffed Pepper Skillet

This keto stuffed pepper skillet is a one-pan, 30-minute dinner packed with ground beef, bell peppers, cauliflower rice, and melty mozzarella. All the flavor, none of the fuss.

Course Main Course

Cuisine American, Italian

Keyword beef, peppers, skillet

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 326kcal

Author Karly Campbell

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.

Notes

We like to use 90/10 lean beef. We do not drain the grease from the skillet.

You can use any color of bell peppers that you like. A medium green bell pepper has 6 total carbs and a medium red bell pepper has 7 total carbs, so the difference is pretty minimal.

Nutrition