Stuffed Pepper Skillet – Keto-Friendly One-Pan Dinner

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

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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

1. 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.
2. 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.
3. Add the cheese: Sprinkle the shredded mozzarella evenly over the skillet, cover with a lid, and cook until the cheese is fully melted.
4. 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

• Easy Chicken Enchilada Skillet
• Keto Pepper Steak
• Keto Chicken Broccoli Casserole
• Tomato Basil Chicken
• Pork Medallions

5 from 79 votes

Keto Stuffed Pepper Skillet

Created by: Carolyn

Servings: 6 servings

Prep Time 5minutes mins

Cook Time 25minutes mins

Total Time 30minutes mins

Get all the comforting flavor of stuffed peppers without all the work – or the carbs! This Keto Stuffed Pepper Skillet is an easy meal made with ground beef, cauliflower rice, sweet peppers, and plenty of melted cheese. And it’s ready in 30 minutes!

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Ingredients

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• 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

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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

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. It can also be frozen for several months.

Nutrition

Serving: 1serving = 1/6th of recipe | Calories: 412kcal | Carbohydrates: 7.5g | Protein: 28.1g | Fat: 28.3g | Fiber: 2.1g

I’d love to know your thoughts, leave your rating below!

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Frequently Asked Questions

Can I make this stuffed pepper skillet ahead of time?

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.

How do I reheat the leftovers?

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.

How many carbs are in Keto Stuffed Pepper Skillet?

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.