Keto Stuffed Pepper Skillet

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 1.25 lb ground beef (85% lean)
• 3 large bell peppers, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 cups cauliflower rice
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or avocado (for serving)
• 1 tbsp olive oil

Instructions

1. 1Heat olive oil in a large deep skillet or cast-iron pan over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through, about 7 minutes. Drain excess fat if desired.
2. 2Stir in the diced onion and cook until translucent, 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. 3Add the diced bell peppers and cook, stirring occasionally, until they begin to soften but still have a little bite, 4 to 5 minutes.
4. 4Mix in the cauliflower rice, drained diced tomatoes with green chiles, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well so the spices coat everything.
5. 5Cook for 6 to 8 minutes, stirring now and then, until the cauliflower rice is tender and most of the liquid has evaporated. The mixture should look thick and cohesive.
6. 6Reduce heat to low. Sprinkle the shredded cheese evenly over the top, cover the skillet, and let the cheese melt completely, 2 to 3 minutes.
7. 7Remove from heat and scatter chopped cilantro over the cheesy surface. Dollop with sour cream or sliced avocado at the table.
8. 8Serve straight from the skillet for a true one-pan keto dinner that feels like classic stuffed peppers without the carbs or extra dishes.