Keto Stuffed Pepper Skillet

Classic stuffed peppers get a one-pan makeover in this Tex-Mex skillet. Ground beef, bell peppers, and cheddar melt together with cumin and chili powder for a low-carb weeknight favorite.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 480 cal
• 36g protein
• 12g carbs
• 32g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb ground beef (85% lean)
• 3 medium bell peppers
• 1 medium yellow onion
• 3 garlic cloves
• 1 can (10 oz) diced tomatoes with green chiles
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups shredded cheddar cheese
• 1 tbsp olive oil
• 1/4 cup fresh cilantro
• 1/4 cup sour cream

Instructions

1. 1Heat olive oil in a large deep skillet over medium-high heat until shimmering.
2. 2Add the ground beef and break it up with a wooden spoon; cook 6 to 8 minutes until no pink remains and edges start to brown.
3. 3While the beef cooks, dice the onion and bell peppers into bite-size pieces and mince the garlic.
4. 4Drain excess fat if needed, then stir in the onion and cook 3 minutes until it softens and turns translucent.
5. 5Add the diced peppers and garlic; sauté another 4 to 5 minutes until the peppers begin to soften but still hold shape.
6. 6Stir in chili powder, cumin, smoked paprika, salt, and black pepper so the spices toast for 30 seconds and become fragrant.
7. 7Add the tomato paste and diced tomatoes with green chiles; stir well and bring to a gentle simmer.
8. 8Reduce heat to medium-low and let the mixture bubble uncovered 8 to 10 minutes until slightly thickened and the peppers are tender-crisp.
9. 9Sprinkle the shredded cheddar evenly over the top, cover the skillet, and cook 2 to 3 minutes until the cheese melts into a gooey blanket.
10. 10Remove from heat, dollop with sour cream, and scatter chopped cilantro over the skillet.
11. 11Scoop straight from the pan into bowls for a complete low-carb dinner.