Keto Stuffed Pepper Skillet is a fantastic one-pan meal that’s hearty, flavorful, and low-carb! It has all the classic flavors of stuffed peppers but without the carbs from rice. Here’s a simple and tasty recipe for you:
Ingredients:
- 1 lb ground beef (or turkey/chicken)
- 1 onion, diced
- 2 cloves garlic, minced
- 3 bell peppers (red, yellow, and green), diced
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1/2 cup beef broth (or chicken broth)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (or mozzarella)
- 1 tbsp olive oil (for sautéing)
- Fresh cilantro or parsley (optional, for garnish)
Instructions:
- Sauté the beef: Heat a large skillet over medium heat and add the olive oil. Once hot, add the ground beef (or turkey/chicken) and cook until browned, breaking it up into smaller pieces as it cooks. Drain any excess fat if necessary.
- Add the veggies: Add the diced onion and garlic to the skillet with the ground meat and sauté for about 2-3 minutes, until softened. Then, add the diced bell peppers and cook for an additional 5 minutes, until they start to soften.
- Season: Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Mix well to coat the meat and vegetables with the spices.
- Add the tomatoes and broth: Pour in the diced tomatoes (with their juices) and beef broth. Stir everything together and bring to a simmer. Let it cook for about 5-7 minutes, or until the peppers are tender and the mixture thickens a little.
- Add cheese: Sprinkle the shredded cheddar (or mozzarella) cheese over the top of the skillet, then cover and cook for another 2-3 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro or parsley if desired, and serve hot!
This keto stuffed pepper skillet is delicious on its own, or you can serve it with a side of cauliflower rice or a fresh green salad. Enjoy the savory, cheesy goodness! 😋