Low Carb Stuffed Peppers Skillet

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Sep 15
Low Carb Stuffed Peppers in a Skillet!

Low Carb Stuffed Peppers…in a skillet? Yes! I used to make stuffed peppers with caulirice adapting a traditional approach, but found I usually had some of the stuffing mixture left over and that I actually preferred it in a bowl to the stuffed peppers themselves. When I realized I had started to make extra of the stuffing part on purpose and was looking forward to it more than the stuffed pepper part, I went, “What the heck, Dixie? Why are you doing extra work here?”

Plus you don’t need nearly as many peppers to make the stuffing part than to stuff them. So it’s easier, takes fewer peppers and I like it better. Win all the way around! This also reheats very well, maybe tasting better than when you first make it, and I haven’t tried freezing it yet, but I’m thinking it probably will freeze just fine. If you try it, mention it in the comments!

Low Carb Stuffed Peppers in a Skillet!
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Low Carb Stuffed Peppers Skillet Dinner

Course: Main
Cuisine: American
Keyword: Keto Stuffed Peppers, Low Carb Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 269 kcal
Author: Dixie Vogel

Ingredients

  • 1 pound ground beef
  • 2 green peppers chopped
  • 1 head cauliflower chopped
  • 2 cups shredded co-Jack cheese
  • 2 cans diced tomatoes drained well
  • 1/3 onion chopped
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon liquid smoke flavoring
  • 1 dash salt and pepper

Instructions

  1. Gather up your goodies.

  2. Chop up cauliflower and start it cooking until slightly tender. Not to mush!

  3. Drain the cauliflower on paper towels and add a little salt to remove excess moisture.
  4. Put Hamburger in your skillet to start it cooking.
  5. Chop up onions and green peppers.

  6. Add the chopped onions and chopped green peppers to your hamburger and let them cook in the hamburger grease until they start to get tender. Then add in your well-drained tomatoes.
  7. "Rice" your cauliflower by pulsing it through a food processor a few times, mixing with a fork every few pulses. If you don't bring the cauliflower from the bottom up in between pulses, it will turn to mush on the bottom instead of rice consistency. Fluff with a fork.
  8. Mix in caulirice into the skillet.
  9. Turn off heat and mix in your cheese to melt.

  10. Serve it up!




Recipe Notes

Make sure you drain the tomatoes well. Unlike traditional stuffed peppers using rice, caulirice dishes don't need that liquid

I also cook my hamburger in beef broth base because I like the extra flavor oomph, but saw no reason to include it in the recipe. It's not really integral, just a personal preference.

This batch was made with Pepper-Jack cheese, and tomatoes with green chilies (e.g. Rotel) to give it a little extra kick. But the recipe and nutritionals listed are for my regular version. So that's why the pictures are slightly different.

Nutrition Facts
Low Carb Stuffed Peppers Skillet Dinner
Amount Per Serving (1 cup)
Calories 269 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Cholesterol 6mg 2%
Sodium 150mg 6%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

Tip: I love the Steam Cooking Bags for quick cooking and the food processing attachment on my Juiceman Immersion blender, because together they are just the right size for making short work of whipping up caulirice from either a head of cauliflower or a 16 oz. bag.

Dinner in Five
  • Michael says:

    When do we add the smoke and worcestershire?

  • Ann Reille says:

    Have you tried it with ground turkey instead of beef?

    • Dix says:

      I have not. I just don’t eat a lot of ground turkey but I don’t see any reason why not. Let us know how it comes out if you do !

  • S Lynn says:

    How many net carbs? Just wanted to make sure I’m reading it right. Thanks

  • B says:

    What size cans of tomatoes ❓

    • Dix says:

      I think mine was 14 1/2? They keep sizing down grocery packages! A normal size can, not the huge one. But most of my recipes are pretty forgiving. So if your can is a little bigger or smaller than mine, should make no difference.

  • Bonnie says:

    About how many minutes should the cauliflower be cooked? I’ve never cooked fresh cauliflower before, so I have no idea how long to cook it. Making this, tonight, in hopes I get the answer to my question, soon…lol. Thank you!

    • Dix says:

      Until tender. I can’t get the time really without knowing your specifics, but just until it’s the right texture or consistency to taste or were kind of like rice. In the bag I think I usually end up microwave and it about 5 or 6 minutes. Hope that helps!

  • Kurt W says:

    Made this last week and both my wife and I loved it!

  • Kelly says:

    This was so good. I didn’t have smoke flavoring so I just skipped it. The hubby hates cauliflower but actually liked it in this recipe. It doesn’t add much flavor just texture. 2 thumbs up and I will definitely make this again

  • Lexi says:

    Could I use freshly fixed tomatoes instead of canned?

  • Pamela says:

    1 g per serving is this info correct? Don’t sound right to me.

    • Dix says:

      No! When I change my recipe format, I got some weirdness like this. Thanks for pointing it out. Figure 1/6 of the recipe. I don’t know how much in volume that is at this point, though….

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