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A delicious plate of Easy Low-Carb Stuffed Pepper Skillet Recipe for Flavor Lovers

Easy Low-Carb Stuffed Pepper Skillet Recipe for Flavor Lovers

A quick and easy low-carb skillet meal featuring flavorful ground meat and cauliflower rice stuffed into tender bell peppers, topped with melted cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Main Dish, Skillet Meal
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pieces Bell peppers A mix of red, yellow, and green, for vibrant color and flavor.
  • 1 pound Ground meat Use beef, turkey, or chicken depending on your preference.
  • 1 medium Onion Finely chopped for even cooking and distribution.
  • 2 cloves Garlic Minced to infuse the dish with aromatic flavor.
  • 2 cups Cauliflower rice A great low-carb substitute for traditional rice.
  • 2 tablespoons Tomato paste Adds depth and richness to the sauce.
  • 1 can Diced tomatoes Undrained, to contribute liquid and tomato flavor.
  • 1 cup Shredded cheese Mozzarella or cheddar, for a melty, cheesy topping.
  • 1 tablespoon Italian seasoning A blend of herbs to complement the savory flavors.
  • 2 tablespoons Fresh parsley or basil Chopped, for garnish and a burst of fresh flavor.
  • 2 tablespoons Olive oil For sautéing vegetables and browning meat.
  • 0.5 tsp Salt Adjust to taste.
  • 0.5 tsp Pepper Adjust to taste.

Equipment

  • Large Skillet

Method
 

  1. Slice bell peppers lengthwise, remove cores and seeds. Lightly brush with olive oil and season with salt and pepper. Set aside.
  2. Preheat your large skillet over medium-high heat and drizzle in olive oil.
  3. Add chopped onion to the hot skillet; cook until it turns soft and fragrant, about 2–3 minutes.
  4. Stir in your choice of ground meat, breaking it apart with a spatula. Cook until browned, roughly 5–7 minutes.
  5. Add cauliflower rice, tomato paste, diced tomatoes, and Italian seasoning. Stir and simmer for 5 minutes.
  6. Carefully nestle the pepper halves into the skillet and spoon the filling into each cavity.
  7. Sprinkle shredded cheese over each stuffed pepper, cover, and reduce heat to low. Cook for about 5 minutes.
  8. Remove lid, sprinkle with fresh parsley or basil, and serve hot.

Notes

This recipe is highly adaptable; feel free to experiment with different types of ground meat or cheese. Serve hot for a satisfying and healthy meal.