Stuffed Pepper Skillet – Low Carb

Stuffed Pepper Skillet is quick and low carb take on a tried & true easy recipe! Ground beef, cauliflower rice, green peppers & tomato make this a family friendly, gluten free meal!

Do you love to eat stuffed peppers?

Me too!

But I don’t love the time it takes for the peppers to cook.

So friends, today let’s make this classic into a weeknight approved meal that will be on your table in less than 30 minutes!

In this recipe, I use a store bought bag of cauliflower rice from the freezer section, but if you want to make your own, have at it!

PIN IT FOR LATER!

What’s a skillet meal?

A skillet meal is basically a one pot wonder! It’s a meal you make, of course, in a skillet.

What does this mean to you? It means you have only one dish to wash. That ALONE is reason enough to make this recipe.

Also, most skillet meals are ready in a short amount of time – like 30 minutes – and take less time than a casserole that has to bake.

Before we start, let’s address the elephant in the room. The recipe title is stuffed pepper skillet meal.

Initially I was calling this an unstuffed pepper skillet which came with questions from people scratching their heads like, “ummm, what’s that mean???”

So, we’re gonna call this recipe a Stuffed Pepper Skillet meal, even though it’s not stuffed.

Ahem. Moving on.

How do I make a Stuffed Pepper Skillet Meal?

This recipe couldn’t be much easier.

First, get out your big skillet (this skillet is my very favorite, I use it all the time!) and heat it over medium heat. Cook the ground beef and break it up with a spoon as it cooks.

Or, use a potato masher! Just take care that you don’t scratch the skillet.

Then, drain the fat.

Tip: I like to drain the beef into a strainer set in a bowl. Once the fat solidifies it’s easy to wipe into the garbage.

Place the beef back inside the skillet, add the remaining ingredients and stir to combine.

So easy, right???

Bring the mixture to a boil, and then reduce to a simmer on low. Cover and cook for 13-15 minutes, stirring occasionally, until peppers are cooked through.

Note: If mixture seems to have too much liquid, remove lid and allow to cook for several minutes more.

A few variations & tips for this stuffed pepper skillet meal:

• I like using cauliflower rice for two reasons. First, it makes my meals a little lower in carbs and secondly, it cooks super fast IN the dish!
• If you’re not a fan, simply substitute the same amount of your favorite cooked rice.
• You can lower the fat content by using ground turkey.
• Leftovers keep well. You can refrigerate them for later or portion out into individual containers for your own easy meals.

Other low carb recipes to try

• Low Carb Crustless Sausage Quiche
• Chicken Parmesan Skillet Meal
• Sheet Pan Chicken Fajitas
• One Skillet Pork Tenderloin with Apples

This post may contain affiliate links. When you click on them or purchase an item I recommend I might receive a small bonus at no cost to you. I only recommend products I love and use in our family’s kitchen. Thanks for supporting This Farm Girl Cooks when you shop!

P.S. If you love the taste of stuffed peppers in soup form, you’ll love my Stuffed Pepper Soup Instant Pot style!!

Low Carb Unstuffed Pepper Skillet

Stuffed Pepper Skillet is quick and low carb take on a tried & true easy recipe! Ground beef, cauliflower rice, green peppers & tomato make this a family friendly, gluten free treat!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: ground beef, low carb

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 238kcal

Author: Deanne Frieders

Ingredients

• 1 pound ground beef
• 10 ounces cauliflower rice found in freezer section, 2-3 cups
• 1 Tbsp dried minced onion
• 1 tsp. minced garlic
• 3/4 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp Worcestershire
• 15 ounces tomato sauce
• 2 large green peppers membranes and seeds removed and chopped into 1” pieces

Instructions

• Cook the ground beef in a large skillet over medium heat until meat is cooked through, breaking up with a spoon; drain.
• Add the remaining ingredients and stir to combine. Bring the mixture to a boil, and then reduce to a simmer on low. Cover and cook 13-15 minutes, stirring occasionally, until peppers are cooked through.
• Note: If mixture seems to have too much liquid, remove lid and allow to cook for several minutes more.

Notes

I like using cauliflower rice for two reasons. First, it makes my meals a little lower in carbs and secondly, it cooks super fast IN the dish!

If you’re not a fan, simply substitute the same amount cooked rice.

 

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 881mg | Potassium: 708mg | Fiber: 3g | Sugar: 6g | Vitamin A: 454IU | Vitamin C: 61mg | Calcium: 49mg | Iron: 3mg

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