🫑🧀 Keto Stuffed Pepper Skillet

All the comforting flavors of classic stuffed peppers—seasoned ground beef, colorful bell peppers, cauliflower rice, tomatoes, and plenty of melted cheese—but made in one skillet with no stuffing or baking required. Similar keto versions come together in about 25–30 minutes.

🛒 Ingredients

For the skillet

  • 1½ lb ground beef
  • 2 tbsp avocado oil or olive oil
  • ¼ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • ½ medium red or orange bell pepper, diced
  • 12 oz cauliflower rice, fresh or frozen
  • ½ cup diced tomatoes, drained
  • 1 tbsp tomato paste
  • 2 tbsp water
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes, optional
  • 1½ cups shredded mozzarella cheese

Optional toppings

  • Fresh chopped parsley
  • Fresh cilantro
  • Sliced jalapeños
  • Extra shredded cheddar
  • Sour cream
  • Avocado

The combination of cauliflower rice and peppers is commonly used to keep this type of skillet meal low-carb while retaining the texture and volume of traditional stuffed peppers.

👩‍🍳 Step-by-Step Instructions

1. Prepare the vegetables

Dice the onion and bell peppers into small, bite-size pieces.

Mince the garlic.

If using frozen cauliflower rice, there’s no need to thaw it first.

2. Brown the beef

Place a large 12-inch skillet over medium-high heat.

Add the avocado oil, then add the ground beef.

Break the beef apart with a wooden spoon and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through.

If there is a lot of excess grease, drain some of it. Leaving a small amount adds flavor.

3. Add onion, peppers and garlic

Add the diced onion, green pepper, red/orange pepper and minced garlic.

Cook for approximately 5–6 minutes, stirring frequently.

The peppers should begin to soften but still have a little bite.

4. Season everything

Add:

  • Italian seasoning
  • Salt
  • Black pepper
  • Red pepper flakes

Stir thoroughly so the seasonings coat the beef and vegetables.

5. Add tomato paste

Stir in 1 tablespoon tomato paste.

Cook for about 1 minute, stirring continuously.

This helps concentrate the tomato flavor and gives the skillet a richer color.

6. Add tomatoes and cauliflower rice

Add the diced tomatoes, cauliflower rice and 2 tablespoons water.

Stir everything together until evenly combined.

7. Simmer

Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover, and cook for about 8–10 minutes, stirring once or twice.

If you’re using frozen cauliflower rice, it will release some moisture as it cooks.

You want the cauliflower rice to become tender and most of the excess liquid to cook away.

8. Taste and adjust

Remove the lid and stir.

Taste the mixture and adjust:

  • More salt if needed
  • More black pepper for flavor
  • Extra red pepper flakes for heat
  • A little extra Italian seasoning if desired

9. Add the cheese 🧀

Spread the mixture evenly in the skillet.

Sprinkle the 1½ cups shredded mozzarella evenly over the top.

Cover the skillet with a lid.

Cook for 3–4 minutes, or until the cheese is completely melted and gooey.

10. Finish and serve

Turn off the heat.

Let the skillet sit uncovered for 2–3 minutes.

Sprinkle with fresh parsley or cilantro.

Spoon into bowls and serve hot.

🌶️ Make It Extra Delicious

Spicy Keto Version

Add:

  • ½–1 chopped jalapeño
  • Extra red pepper flakes
  • ¼ tsp smoked paprika

Cheesy Version

Instead of only mozzarella, use:

  • 1 cup mozzarella
  • ½ cup sharp cheddar

The cheddar gives it a stronger, richer flavor.

Taco-Style Version

Replace Italian seasoning with:

  • 1½ tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika

Then top with cheddar, sour cream and jalapeños.

Creamy Version

Stir in 2–3 tablespoons cream cheese after the cauliflower rice is cooked, then add the mozzarella on top.

🥑 What to Serve With It

Since this is already a complete one-pan meal, keep the sides simple:

  • Avocado slices
  • Green salad
  • Cucumber salad
  • Steamed broccoli
  • Roasted zucchini
  • Cauliflower mash
  • Sour cream

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4–5 days.

Freezer: Cool completely, portion into freezer-safe containers and freeze for up to about 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Microwave individual portions until hot, or reheat gently in a covered skillet over medium-low heat.

⭐ Recipe at a Glance

Prep: 5–10 minutes
Cook: 20–25 minutes
Total: About 30 minutes
Servings: 6
Style: Keto • Low-Carb • One-Pan • High-Protein

One published version lists approximately 7.5 g total carbs, 2.1 g fiber and 5.4 g net carbs per serving, though the exact nutrition will vary with the brands and quantities you use