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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Really liked the ease of making this. Felt like good comfort food, yet with a freshness and lightness of lots of veggies. Ended up using the whole can of diced tomatoes due to not wanting to store the rest. Used Mexican blend of cheese. Threw some black olives on the top because I had them left over from Thanksgiving.
This is so good and super easy to throw together. Definitely adding this to the regular rotation.
I absolutely love stuffed peppers, and this recipe did not disappoint! You are a trusted source of keto recipes, and I know I can trust your nutrition info, which I definitely appreciate. Thank you for your hard work in preparing these recipes! ????
Delish!!!
Delicious!!! My family loved it.
I made this for dinner tonight. Delicious!
Made this tonight for dinner. We loved it and it will be a regular meal for us!
My husband and I loved this recipe! It was so easy to make and so good! I will be making this again!! Thank you for your recipes Carolyn!
We all loved it
Made this tonight and it was fantastic! I love that it’s a skillet recipe because it’s easier than traditionally made stuffed peppers. Thanks for another great recipe, Carolyn!
Hi Carolyn!
I made this dish last night, just as written, and it was a hit! It was easy to toss together, smelled great while cooking, and was incredibly filling!
I have to tell you, my soon-to-be son-in-law had already eaten, but smelled the pleasant aromas drifting out of the kitchen. When he asked what I was making I gave him the answer of “stuffed pepper skillet.” “It smells soooo good,” he tells me. After it got finished, I took him a small bowl with a few bites. He LOVED it. And he HATES cauliflower! LOL I shook his hand and welcomed him to Keto. He actually snuck out to the kitchen and got a little more out of the pan. We will convert him, yet. 😀
Anyway, I just wanted to thank you for all you do. Your work is so greatly appreciated! I wouldn’t be afraid to try to cook anything on your site; except like the seafood or mushroom stuff. LOL
This look great! A friend of mine recently became a rep for Scout and Seller Wines. You should check them out! Great tasting and many of them with little to no added sugars.
Another fabulous recipe, Carolyn! Delicious and versatile- easy to tweak spices, peppers, etc. if desired. Thank you
This was fantastic! My 10 yr old son didn’t notice the cauliflower was used as “rice”. Amazing flavor and healthy too.
This recipe is AMAZING, I definitely keep it in my rotation but the best part is my children love it also.
Love this one, my husband didn’t even know it was cauliflower, lolol