Craving the familiar comfort of stuffed peppers but short on time? This Keto Stuffed Pepper Skillet gives you all the hearty, nostalgic flavor in a simple one-pan meal. It’s the perfect shortcut when you want something wholesome and satisfying without spending hours in the kitchen.
I adore keto stuffed peppers, but I don’t always have the patience to make them from scratch. So I figured why take all of those same ingredients and cook them together in a skillet. The result? A fast, flavorful meal with all the same flavors and far less effort. This recipe is one of my family’s favorite easy keto dinner recipes.
What readers are saying…
“This is a frequent recipe in my kitchen even though I’m a single person. It’s great as a leftover and then I freeze portions minus the cheese. I actually made this 2 days ago. Love it.” — Bonnie
Reasons to Try Keto Stuffed Pepper Skillet
- One-pan meal: Veggies and protein all cooked in one skillet, so clean up is breeze!
- Easy comfort food: With simple, wholesome ingredients, this meal is ready in 30 minutes from start to finish.
- Hearty and satisfying: Beef, cheese, and tons of flavor – what more could you ask for?
- Low carb: Cauliflower rice replaces the conventional rice for a high protein keto dinner.
- Family-friendly: This recipe has universal appeal, even for those that say they don’t like cauliflower!
- Delicious leftovers: It reheats beautifully so it’s great for lunch or dinner the next day.
Ingredient Notes
- Ground meat: I used ground beef for this recipe, but you can also use ground chicken or turkey.
- Onion: I use 1/4 cup of chopped onion to add flavor without raising the carb count too much. You can use a regular white or yellow onion.
- Garlic: I prefer the flavor from garlic, but you can use garlic powder instead.
- Cauliflower rice: I used fresh cauliflower rice for this recipe but it should work just as well with frozen. It will take about the same amount of time to cook.
- Bell peppers: Green pepper is lower in carbs than red or orange, so you will see that I used a whole green pepper and only half an orange one.
- Tomatoes: I also went easy on the diced tomatoes and tomato paste. I wanted the flavor and color of the tomatoes without adding too many carbs.
- Mozzarella: Topping the skillet with a nice melty cheese makes it extra satisfying.
- Pantry staples: Vegetable oil, Italian seasoning, red pepper flakes, salt and pepper.
How to Make This Recipe
- Brown the meat: Heat the oil in a large 12-inch skillet over medium heat. Add the ground beef, onion, garlic, Italian seasoning, salt, black pepper and red pepper flakes. Break up the meat with a wooden spoon and cook until the beef is nicely browned.
- Add the veggies: Stir in the cauliflower rice, chopped peppers, diced tomatoes, tomato paste, and water until well combined. Simmer until the vegetables are tender.
- Add the cheese: Sprinkle the shredded mozzarella evenly over the skillet, cover with a lid, and cook until the cheese is fully melted.
- Enjoy: Dish into bowls and serve hot!
Tips for Success
Use a nice large skillet, at least 12 inches, so that everything fits comfortably without spilling over the sides of the pan.
Brown the beef with the seasonings first, to make sure it cooks through properly. You could drain the fat after the beef is done. I personally prefer not to.
Mozzarella is great for the topping and makes it a bit meltier and gooier but you can use any cheese you prefer. Cheddar or Monterey Jack would be delicious.
More Easy Keto Skillet Dinners
Keto Stuffed Pepper Skillet
Ingredients
- 2 tbsp avocado oil
- 1 1/2 lb (680.39 g) ground beef
- 1/4 cup (40 g) chopped onion
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 12 ounces (340.2 g) cauliflower rice, fresh or frozen
- 1 medium green pepper, chopped
- 1/2 medium red or orange pepper, chopped
- 1/2 cup (74.5 g) diced tomatoes
- 1 tbsp (16.23 g) tomato paste
- 2 tbsp water
- 1 1/2 cups (168 g) shredded mozzarella
Instructions
- In a large 12 inch skillet set over medium heat, heat the oil until hot. Add the beef, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
- Cook, breaking up any clumps with the back of a wooden spoon, until the beef is nicely browned.
- Stir in the cauliflower rice, chopped peppers, diced tomatoes, tomato paste, and water until well combined. Bring to a simmer, then reduce the heat to medium low and cook until the vegetables are tender, about 10 minutes.
- Sprinkle the cheese evenly over the skillet and cover with a lid. Cook 3 to 4 minutes more, until the cheese is melted.
Video
Notes
Nutrition
Frequently Asked Questions
Absolutely! This dish reheats beautifully. You can cook it up to two days ahead, then store it in an airtight container in the fridge. Warm it gently on the stovetop or in the microwave before serving.
I recommend dishing up individual servings and reheating gently in the microwave. If you prefer not to use a microwave, then you can place the dish in the oven at 350ºF for 10 to 15 minutes.
This keto stuffed pepper skillet recipe has 7.5g of carbs and 2.1g of fiber per serving. That comes to 5.4g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Delicious week night meal that’s on repeat in my house.
We love this so much!
I’ve made this multiple times and love it! Can I make this in a crock pot? I’d like to make this as a gift so when they come home it smells yummy and is ready to eat.
I am honestly not quite sure how to adapt it for a slow cooker… I think you will need to do some experimenting!