I love one pot meals, especially on a weeknight. We have been making these one pot stuffed keto bell peppers and they are low carb but full on flavor! This recipe is easy to throw together and clean up couldn’t be easier!
I used green bell peppers for my one pot keto stuffed bell peppers since I had those on hand, but this meal would be beautiful using multi colored bell peppers. I bought the pre-riced cauliflower to save on time as well.
Preheat your oven to 400 degrees Fahrenheit. Heat one tablespoon of avocado oil in a skillet. Add the ground beef and spices to the skillet and brown about 5-7 minutes over medium heat. Next, add the chopped onion and minced garlic and cook an additional 5 minutes.
Now add the tomato paste, diced tomatoes (juice and all) and cauliflower rice. Cook 5 minutes and then divide the mixture between the pepper halves. Top with cheese.
Wipe out your skillet and return the peppers to the skillet. Cover the skillet loosely with foil and bake covered for 30 minutes.
Remove the foil after 30 minutes and bake an additional 10 minutes until the cheese is bubbling.
Feel free to put your own twist on this recipe. You can substitute ground sausage for the hamburger meat. Use a different type of cheese on top such a mozzarella. Use taco seasoning in place of the oregano and paprika for a Mexican stuffed pepper. Crispy bacon pieces or chopped pepperoni slices can also be added to the mixture for more flavor!
One Pan Keto Stuffed Bell Peppers
Ingredients
- 1 tbsp Avocado Oil
- 1/2 lb Ground Beef
- 1/2 Medium Onion Minced
- 1/2 tsp Dried Oregano
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- 1 tsp Garlic Minced
- 1/2 tbsp Tomato Paste
- 1/2 can Diced Tomatoes Do Not Drain
- 3/4 cup Cauliflower Rice
- 3 Bell Peppers Cut in Half, & Seed Removed
- 1/2 cup Shredded Monterey Jack Cheese with Jalapenos
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat one tablespoon of avocado oil in a skillet. Add the ground beef and spices to the skillet and brown about 5-7 minutes over medium heat. Add the chopped onion and minced garlic and cook an additional 5 minutes.
- Add in the tomato paste, diced tomatoes and cauliflower rice. Cook an additional 5 minutes then divide the mixture between the pepper halves. Top the peppers with shredded cheese.
- Wipe out the skillet and return the filled peppers to the skillet. Loosely cover the skillet with foil and bake at 400 degrees for 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbling.
- Serve and enjoy!
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Thanks so much for sharing your awesome post with us at Full Plate Thursday, 571. Hope you will come back to see us real soon!
Miz Helen
Love this. I really like one pot meals too. Pinned!
Thank you bunches for sharing this with Sweet Tea & Friends this month sweet friend.
One pot meals are my jam! Anything that makes for less dishes to do is a plus for me. Have a wonderful weekend!