Stuffed Pepper Skillet
This Stuffed Pepper Skillet is loaded with tender peppers and beef simmered in a flavorful sauce and topped with melted cheese.
Servings 8
Ingredients
- 2 pounds ground beef, I used 85% grass fed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 10 ounces frozen cauliflower rice, thawed
- 1 cup chicken broth, or beef broth
- 1 cup tomato sauce
- ⅔ cup shredded mozzarella cheese
- ½ yellow onion, diced
- 15 ounce can diced tomatoes, liquid included
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt, divided
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper, divided
Instructions
- Heat a large skillet to medium and add in the ground beef, half the salt and pepper. Cook until browned, then remove and set aside.
- Add in the remaining salt, pepper, olive oil, butter, onion and bell peppers. Sauté for a few minutes, then add in the garlic ad sauté for 15 seconds.
- Pour in the chicken broth, tomato paste, tomato sauce, tomatoes, dried thyme and stir until well combined.
- Add the ground beef back in and simmer for 10 minutes, partially covered and stirring occasionally.
- Stir in the cauliflower rice and cook for another 5 minutes.
- Top with the shredded mozzarella cheese, place the lid on and turn the heat off. Allow the cheese to melt before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Stuffed Pepper Skillet
Amount per Serving
Calories
313
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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