Unstuffed peppers skillet is not only a one-pot meal, but also low-carb. This sounds like a traditional recipe got turned upside down. But you are going to love it and have it on repeat.
Total Time: 30 Minutes - 35 Minutes
Prep Time: 10 Minutes
Active Cook Time: 20-25 Minutes
If you have never had or cooked stuffed peppers before, I am sure that you, at least, heard about it. This recipe was inspired by that exact one. But it skips some complicated work. This may become your next one-pot meal.
Since there is tomato paste in the recipe, it is low-carb, not Keto-friendly, meal. In my opinion, it's still better than the one filled with plenty of carbs, such as rice.
You may have been using a very traditional stuffed pepper recipe. By all means, use the one you used to cook with but try out the cauliflower rice version. Or, use this recipe I am going to share to make it unstuffed. Then, it will skip all the hard work, but still get a delicious one-pot dinner.
I normally would use frozen diced peppers. But the day when I made it, bell peppers were on sale. There was no way to beat that price for fresh ingredient. For those busy bees, like me, do feel free to replace it with some pre-diced peppers or the frozen ones.
The more color, the merrier. The first time when I made this dish, the other color bell peppers didn't look great. As a result, I only got the green ones. When I made it the second time, thankfully, the green and red peppers looked wonderful. I was able to use 2 different colors of peppers for that time. So, be open to use different colors of bell peppers. It is more for the appeal when you see the final result of your meal. It makes it more beautiful. For little kids, it makes it more appetizing to them.
How to core a bell pepper with the minimal hassel?
First, you want to have a very sharp knife. The blade of the knife should be as long as the length of a pepper because you will need that much to slice through it. Instead of standing the pepper straight up and on top of a cutting board like you always see in most grocery stores, you will lean it horizontally. Use your sharp knife to cut horizontally around the center of its stem. The core, stem and most of the seeds will be intact once the whole pepper is cut through. Then, you will cut the flesh of the pepper in big pieces, remove and discard the membrane. After that, you can dice with your knife or use an onion chopper to do the job for you.
1lb 85% Lean Ground Beef
2tbsp Tomato Paste
2 Green Pepper (cored, discard membrane and dice)
2.5lbs Frozen Cauliflower Rice
2 cups Pre-shredded Yellow Cheddar Cheese
1/2 tsp Italian Seasoning
Salt and pepper to taste
Extra Virgin Olive Oil, if needed
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