KETO STUFFED PEPPER SKILLET

This Keto Stuffed Pepper Skillet has all the comforting flavors of classic stuffed peppers in an easy one-pan meal—savory seasoned beef, tender bell peppers, tomato, garlic, and lots of gooey melted cheese. It skips the rice, making it a convenient low-carb dinner or brunch option.

🛒 Ingredients

For the skillet:

• 1 lb (450 g) ground beef
• 1 medium bell pepper, diced into small pieces
• ½ small yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup (120 g) diced tomatoes, drained
• 2 tablespoons tomato paste
• ½ cup (120 ml) beef broth
• 1 tablespoon olive oil, only if needed
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional

For the cheesy topping:

• 1 cup (100 g) shredded mozzarella
• ½ cup (50 g) shredded cheddar
• 2 tablespoons grated Parmesan, optional
• 2 tablespoons fresh parsley, chopped

👩‍🍳 Step-by-Step Instructions

1. Prepare the vegetables

Wash and dry the bell pepper. Remove the stem and seeds, then dice the pepper into small, bite-sized pieces.

Finely dice the onion and mince the garlic. Keeping the vegetables relatively small helps them cook quickly and makes every bite similar to a traditional stuffed pepper filling.

2. Brown the beef

Place a large skillet over medium-high heat.

Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon or spatula as it cooks.

Continue cooking until the beef is browned and no longer pink.

If there is a large amount of excess grease, carefully drain some of it. If you’re using very lean beef, add about 1 tablespoon olive oil.

3. Cook the peppers and onion

Add the diced bell pepper and onion directly to the skillet.

Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

You don’t need to make them completely tender at this stage because they will continue cooking in the sauce.

4. Add the garlic

Add the minced garlic and cook for approximately 30–60 seconds.

Stir constantly so the garlic becomes fragrant without burning.

5. Season the filling

Add:

• Italian seasoning
• Smoked paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Red pepper flakes, if using

Stir thoroughly so the seasonings coat the beef and vegetables.

6. Make the tomato mixture

Add the drained diced tomatoes and tomato paste.

Pour in the beef broth and stir everything together.

Scrape the bottom of the skillet as you stir to loosen any browned bits. These add extra flavor to the dish.

7. Simmer

Reduce the heat to medium-low.

Cover the skillet and simmer for 8–10 minutes, stirring occasionally.

The peppers should become tender and the liquid should reduce into a thick, flavorful sauce.

If the mixture looks too watery, remove the lid during the final few minutes and allow some of the liquid to evaporate.

8. Add the cheese

Once the filling has thickened, spread it evenly across the skillet.

Sprinkle the shredded mozzarella and cheddar over the top.

For extra cheesiness, add the Parmesan as well.

9. Melt the cheese

Cover the skillet with a lid and cook over low heat for 2–4 minutes, or until the cheese has completely melted.

For a lightly browned cheese topping, you can place an oven-safe skillet under the broiler for 1–2 minutes. Watch it carefully because cheese can brown quickly.

10. Garnish

Turn off the heat and allow the skillet to rest for about 2 minutes.

Sprinkle with fresh chopped parsley before serving.

🍽️ Serving Suggestions

Serve this skillet hot on its own for a simple keto meal.

For additional protein, serve it with:

• Fried or scrambled eggs
• Grilled chicken
• Turkey sausage
• Extra lean ground beef
• A spoonful of plain Greek yogurt

For extra vegetables, serve with a simple green salad, sautéed spinach, or steamed broccoli.

🥑 Keto Notes

Traditional stuffed peppers often contain rice, which significantly increases the carbohydrate content. This skillet replaces the rice with extra meat, peppers, and cheese.

For a lower-carb version, use less bell pepper and tomato and avoid sweetened tomato sauces.

For a higher-protein version, use lean ground beef and increase the meat to 1¼–1½ lb (565–680 g), adjusting the seasonings and cheese as desired.

📊 Approximate Nutrition

Using the ingredients above and dividing the skillet into 4 portions:

• Calories: approximately 500–550
• Protein: approximately 35–40 g
• Carbohydrates: approximately 10–12 g
• Fiber: approximately 2–3 g
• Net carbs: approximately 8–10 g
• Fat: approximately 32–38 g

Nutrition varies depending on the exact beef, cheese, tomatoes, and portion sizes used.

💡 Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave or gently in a skillet over medium-low heat. If the mixture becomes dry, add a small splash of beef broth before reheating.

This recipe also makes a great meal-prep keto lunch because the flavors become even more developed after sitting overnight.