Low Carb Stuffed Pepper Skillet

February 21, 2019Laura

I love stuffed peppers! I had them on the menu for dinner one evening, but wanted to come up with a way to get the traditional stuffed pepper flavor without all the hassle of prepping the peppers. Making stuffed peppers isn’t hard, but removing all the membranes and seeds does take some time. I love one skillet meals and thought a stuffed pepper skillet sounded delicious!

I recently purchased this chopper from Amazon and it makes chopping my veggies so much easier! I used it to chop the peppers for this skillet and it really was a time saver. I highly recommend it!

For the skillet, I included all of the ingredients that I would use in regular stuffed peppers: ground beef, spices, cheese, diced tomatoes and I used cauliflower rice in place of regular rice. I made this skillet two different ways and this one was the winner! Super flavorful and easy peasy!

For more one skillet recipe ideas, check out these recipes:

Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board. If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

Low Carb Stuffed Pepper Skillet

February 21, 2019 Laura

Prep time: 15 minutes
Cook time: 20 minutes

Serves: 6
Calories 287.6

Ingredients

1 lb ground beef
1 medium green bell pepper, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
12 oz bag cauliflower rice, steamed
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp each onion powder and black pepper
Pinch cayenne pepper, optional
1 Tbsp tomato paste
1 cup diced tomatoes & green chiles, drained
1 cup beef broth
1/4 cup shredded pepper jack cheese
1 cup shredded mozzarella cheese

Method

1)
Add ground beef to skillet and break apart with spatula. Once meat is broken apart and begins to brown, add peppers and garlic. Cook until veggies are tender and beef is no longer pink and cooked through. Drain excess grease, if any.
2)
While beef is cooking, steam cauliflower rice in microwave per bag directions. Make sure all water is absorbed.
3)
To beef mixture, add in cauliflower rice, seasonings, tomato paste, diced tomatoes/green chiles and broth. Stir well.
4)
Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until liquid is absorbed.
5)
Add pepper jack cheese to skillet and stir until melted.
6)
Sprinkle top of skillet with mozzarella cheese, cover until cheese is melted. You can also place under broiler if using oven safe skillet.

Nutrition (Per Serving)

Calories	287.6
Fat	18.2g
Carbohydrates	8.3g
Fiber	2.5g
Protein	23.4g
Net Carbs	5.8g