In under 45 minutes, you can have this cheesy keto ground beef pepper skillet ready to serve. This is an amazingly delicious and satisfying dish!
This cheesy keto ground beef pepper skillet comes together quickly and makes for an awesome meal on even your busiest of days. It’s also filling and low carb. Oh, and did I mention it’s crazy cheesy!🧀When you want a quick, easy, and flavorful dish, this is a perfect choice! Enjoy!
Let’s talk about the ingredients in this dish!
We combine an awesome mixture of ingredients and seasonings to make this one skillet meal. We start with sauteing sliced bell peppers and onions in butter and olive oil, then add garlic during the last minute or so of sauteing. You can use any color or color combination of peppers for this dish. I used ground beef for my dish, but you could substitute with ground turkey if you’d like. We then add petite diced tomatoes, riced cauliflower, beef broth, fresh chopped parsley, and tamari. You can use either fresh or frozen riced cauliflower for this skillet. Since our other ingredients have such amazing flavor, for seasonings, we’re simply adding oregano, salt, pepper, and smoked paprika. You’ll want to let this mixture simmer for about ten minutes or until the cauliflower rice is tender and most of the liquid is absorbed. Then comes the cheese!
What’s the best cheese to use for this cheesy keto ground beef pepper skillet?
I grew up on a dairy farm in Wisconsin and our milk went straight to a nearby cheese factory. So let’s just say cheese was always an awesome staple in our house. We even had an original cheese made in Wisconsin, brick cheese, which I’d encourage you to try if you can find it! For this dish, I used medium cheddar cheese. You can use mild or sharp cheddar or any good melting cheese for your skillet. Some great alternatives include colby, gouda, gruyere, havarti, Monterey jack, mozzarella, provolone, and Swiss. For a little kick, you could even use pepper jack cheese. You can also use a combination of different kinds of cheeses if you’d like. Whichever cheese you choose, I highly recommend buying a block of cheese and shredding it yourself. It melts the absolute best.
How can I serve this cheesy keto ground beef pepper skillet?
This is a filling dish which can be served as a meal in itself, but you also have some great low carb options to serve with it. You can add a green salad or even coleslaw to serve alongside this skillet. A Caesar salad is always an awesome choice. Another great option is to serve this dish with a side of keto biscuits, cornbread, or English muffins. You can serve this skillet with any low carb cooked vegetable as well. Some great choices include asparagus, broccoli, Brussels sprouts, green beans, and spinach. I love cooked radishes as well, roasted or boiled! You can also serve this dish with a low carb mash using cauliflower, kohlrabi, rutabaga, turnips, or a combination of these vegetables.
Here are some of our favorite keto mashed dishes I think you’ll enjoy!
Keto Mashed Turnips with Celery Root
Low Carb Triple Root Vegetable Mash
Helpful Hints:
*You can use regular diced tomatoes in place of the petite diced if you’d like.
*For best results, I recommend buying a block of cheese and shredding it yourself.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***One skillet meals, made with delicious ingredients and with love, can be the most amazing dishes ever***
Cheesy Keto Ground Beef Pepper Skillet
In under 45 minutes, you can have this cheesy keto ground beef pepper skillet ready to serve. This is an amazingly delicious and satisfying dish!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 bell peppers, sliced
- ½ medium onion, sliced
- 2 garlic cloves, minced
- 1½ pounds ground beef
- 1 (14.5 ounce) can petite diced tomatoes
- 12 ounces riced cauliflower
- ½ cup beef broth
- ⅓ cup fresh chopped parsley
- 2 tablespoons tamari
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 2 cups shredded cheddar cheese
Instructions
1. In a large skillet, over medium high heat, saute peppers and onions in butter and olive oil for 8-10 minutes, or until they start to soften. Add garlic during last minute. Remove to a plate.
2. In same large skillet, cook ground beef over medium high heat until cooked through, breaking it up into small pieces as it cooks. Drain grease.
3. Return vegetables to skillet. Stir to combine.
4. Add diced tomatoes, riced cauliflower, beef broth, parsley, tamari, oregano, salt, pepper, and smoked paprika. Stir to combine.
5. Bring to a boil over high heat. Decrease heat to medium high and simmer, stirring occasionally, for 10 minutes or until liquid is absorbed and cauliflower is tender.
6. Decrease heat to medium. Top evenly with shredded cheese. Cover and cook 3-4 minutes or until cheese is melted.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 405Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 143mgSodium: 857mgCarbohydrates: 8.5gNet Carbohydrates: 5.5gFiber: 3gSugar: 4gProtein: 35g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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