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This one pan keto stuffed pepper skillet brings all the cozy flavor of classic stuffed peppers without any time-consuming prep or fuss. It is perfect for busy weeknights and easily feeds the whole family with just thirty minutes from stove to table. Savory ground beef, colorful peppers, and melty cheese blend together in every hearty bite.
When I made this for my sister after a long workday it was so comforting to sit and eat together without worrying about carbs or spending all night in the kitchen
Ingredients
- Avocado oil: adds richness and helps everything brown beautifully look for a clear golden hue
- Ground beef: the star for protein and savory flavor choose 80 percent lean for the best balance of taste and texture
- Chopped onion: sweetens the dish as it cooks choose a firm onion with no soft spots
- Garlic: minced for bold aroma and taste always use fresh cloves if you can
- Italian seasoning: ties everything together with herb notes look for vibrant green leaves
- Salt: helps all the flavors shine opt for sea salt for cleaner taste
- Pepper: brings mellow heat use freshly cracked for max flavor
- Red pepper flakes: give a gentle kick choose bright red flakes for freshness
- Cauliflower rice: packs in veggies with few carbs grab a bag of fresh or frozen to save time
- Green pepper: for crunch and color pick a shiny pepper with firm skin
- Red or orange pepper: for sweetness plus color variation pick one heavy for its size
- Diced tomatoes: add tangy juiciness choose a can without added sugar or excess salt
- Tomato paste: makes the sauce richer look for deep red color
- Water: ties everything together use filtered if your tap is hard or chlorinated
- Shredded mozzarella: for creamy melting choose a cheese that is freshly shredded for best texture
Step-by-Step Instructions
- Heat the Oil:
- Warm the avocado oil over medium heat in a large twelve inch skillet until it shimmers and flows easily across the pan
- Brown the Beef:
- Add ground beef chopped onion minced garlic Italian seasoning salt pepper and red pepper flakes Break the beef into small pieces with a wooden spoon and cook until browned and fragrant which takes about seven minutes Browning builds depth in every spoonful
- Combine the Veggies:
- Mix in cauliflower rice green and red peppers diced tomatoes tomato paste and water Stir until every ingredient is evenly coated in the tomato mixture Let this come to a gentle simmer This helps the flavors marry together
- Soften the Vegetables:
- Lower the heat to medium low Cover the skillet and let the mixture cook undisturbed for about ten minutes The peppers should be softened and the cauliflower rice tender This step infuses each bite with vegetables while keeping carbs low
- Melt the Cheese:
- Sprinkle the mozzarella generously over the skillet’s surface Cover and cook for another three to four minutes until the cheese is completely melted and bubbly This is what makes it so irresistible
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The combination of green and red peppers always reminds me of holidays at my parents’ house It is those bright colors and the smell of sizzling beef that bring everyone to the table with smiles
Storage Tips
Let the skillet cool completely before transferring leftovers to airtight containers Store in the refrigerator for up to four days For freezing divide into single servings and wrap tightly to prevent freezer burn I like to reheat leftovers in a covered pan to keep the beef juicy
Ingredient Substitutions
Ground turkey or chicken works well in place of beef for a lighter option If you avoid dairy use plant based cheese shreds or simply leave off the topping Colorful peppers can be swapped according to preference or what is on hand
Serving Suggestions
Add a scoop of sour cream or fresh chopped parsley for extra flavor A crisp side salad or roasted green beans complement the dish and keep the meal balanced Sometimes I serve leftovers wrapped in lettuce leaves for a fun lunch
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Cultural Context
Stuffed peppers are a cherished comfort dish in many cultures This version takes those classic flavors and reinvents them for busy keto cooks skipping rice and maximizing vegetables I remember my grandmother simmering stuffed peppers for hours but this speedy skillet captures the spirit of her dish in far less time
Frequently Asked Questions
- → Can I use frozen cauliflower rice?
Yes, both fresh and frozen cauliflower rice work well. If using frozen, there's no need to thaw; just add directly to the skillet and cook until tender.
- → What are the best peppers to use?
Green bell pepper adds classic flavor, but feel free to use red, orange, or yellow peppers for sweetness and variety.
- → Is it possible to make this ahead of time?
Absolutely! Prepare the skillet in advance, store covered in the fridge, and reheat gently on the stove. Add a little water if needed to keep it moist.
- → Can I swap the ground beef for another protein?
Ground turkey or chicken are great alternatives if you prefer a lighter option. Adjust seasoning to your taste as needed.
- → How do I get the cheese perfectly melted on top?
Sprinkle shredded mozzarella evenly, cover the skillet with a lid, and heat for a few minutes until the cheese is melted and gooey.
- → What sides pair well with this dish?
This skillet is complete on its own but pairs nicely with a crisp salad or steamed veggies for extra freshness.