Keto Stuffed Pepper Skillet

This one-pan keto stuffed pepper skillet is a delicious and low-carb take on a beloved comfort food classic. It brings together savory ground beef, cauliflower rice, colorful bell peppers, and melty mozzarella for a meal that’s hearty, filling, and packed with flavor—without the carbs that come with traditional stuffed peppers. It’s a quick and easy dinner option that’s perfect for busy weeknights or meal prepping ahead.

Why You’ll Love This Recipe

This keto stuffed pepper skillet combines everything you love about stuffed peppers in a simplified, mess-free skillet version. No need to pre-bake peppers or deal with stuffing—just toss everything into one pan and let the flavors come together. It’s low in carbs, high in protein, and ultra-satisfying, with just the right balance of spices and cheesy goodness. Plus, it’s ready in just 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons avocado oil
1½ pounds ground beef
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
12 ounces cauliflower rice (fresh or frozen)
1 medium green bell pepper, chopped
1/2 medium red or orange bell pepper, chopped
1/2 cup diced tomatoes
1 tablespoon tomato paste
2 tablespoons water
1½ cups shredded mozzarella cheese

Directions

1. In a large 12-inch skillet, heat the avocado oil over medium heat.

2. Add ground beef, chopped onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook, breaking up the meat, until fully browned.

3. Stir in the cauliflower rice, chopped green and red/orange bell peppers, diced tomatoes, tomato paste, and water. Mix well to combine.

4. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and the mixture is heated through.

5. Sprinkle shredded mozzarella cheese evenly over the top of the skillet.

6. Cover the skillet with a lid and let cook for another 3–4 minutes, until the cheese is fully melted.

7. Serve hot and enjoy right out of the pan.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories: Approximately 380 kcal per serving

Variations

• Cheese Options: Swap mozzarella for cheddar, pepper jack, or provolone for a different flavor profile.

• Spice It Up: Add extra red pepper flakes or a splash of hot sauce for more heat.

• Vegetarian Version: Use plant-based ground meat or chopped mushrooms instead of ground beef.

• Different Meat: Substitute ground turkey, or chicken for the beef.

• Add Greens: Stir in a handful of spinach or kale during the last few minutes of cooking.

• Extra Creamy: Mix in a tablespoon of cream cheese for a richer texture.

• Tex-Mex Twist: Use taco seasoning instead of Italian and top with sour cream and avocado.

• Pesto Flavor: Swap the Italian seasoning for a spoonful of pesto for an herby twist.

• Tomato-Free: Omit the diced tomatoes and tomato paste for a drier, cheesier skillet.

• Topping Ideas: Garnish with fresh parsley, chopped scallions, or a sprinkle of parmesan.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat until warmed through. You can also freeze the cooked dish in individual portions for up to 2 months. Let thaw overnight in the fridge before reheating.

FAQs

Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice works great. Just thaw and drain any excess moisture before adding to the skillet.

Is this recipe good for meal prep?

Absolutely. It stores and reheats well, making it perfect for prepping ahead of time.

Can I use different kinds of cheese?

Yes, cheddar, Monterey Jack, provolone, or a cheese blend all work well in this recipe.

What if I don’t have tomato paste?

You can substitute with a bit more diced tomato or a splash of tomato sauce for a similar flavor.

Can I make it dairy-free?

Yes, just skip the cheese or use a dairy-free shredded cheese alternative.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great leaner option and still flavorful with the seasoning mix.

Does this freeze well?

It freezes well. Cool completely, portion, and freeze in airtight containers. Reheat on the stove or microwave after thawing.

Can I add more vegetables?

Definitely. Mushrooms, zucchini, or spinach can be added for more volume and nutrition.

How can I reduce the fat content?

Use lean ground meat and a reduced-fat cheese, and consider draining excess fat after browning the meat.

Do I need to cover the skillet when melting the cheese?

Yes, covering the skillet helps the cheese melt evenly and quickly from the steam created inside.

Conclusion

This keto stuffed pepper skillet is a fast, flavorful, and satisfying low-carb dinner that the whole family will enjoy. With simple ingredients and one pan, it delivers all the comfort of traditional stuffed peppers—minus the carbs and extra prep. Keep it in your weekly rotation for a meal that’s quick to make, easy to customize, and full of cheesy goodness.

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