Keto Stuffed Pepper Skillet

Stuffed peppers have long been a comfort staple across many tables, and this skillet keeps the Tex-Mex spirit without the oven wait. Ground beef, bell peppers, and smoky spices simmer under melted cheddar for an easy keto dinner.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 12g carbs
• 32g fat

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Ingredients

• 1 1/2 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
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup beef broth
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro
• for serving sour cream

Instructions

1. 1Heat olive oil in a large deep skillet over medium-high heat. Dice the onion and bell peppers into bite-size pieces and mince the garlic.
2. 2Add the ground beef, breaking it up with a wooden spoon, and cook 6–7 minutes until no pink remains and edges start to brown.
3. 3Stir in the onion and cook 3 minutes until softened, then add garlic, chili powder, cumin, smoked paprika, salt, and pepper; toast the spices 30 seconds until fragrant.
4. 4Mix in the tomato paste and cook 1 minute to deepen the flavor, then pour in the diced tomatoes with green chiles and beef broth.
5. 5Add the diced bell peppers, bring the mixture to a simmer, reduce heat to medium-low, cover, and cook 12–14 minutes until the peppers are tender-crisp.
6. 6Uncover, taste and adjust seasoning, then sprinkle the cheddar evenly over the top.
7. 7Cover again for 2–3 minutes just until the cheese melts into gooey pockets.
8. 8Remove from heat, dollop sour cream in the center, and scatter chopped cilantro over everything.
9. 9Scoop into bowls straight from the skillet for a low-carb, high-protein dinner that feels like stuffed peppers without the rice.
10. 10Store leftovers in airtight containers for easy keto meal-prep reheats.