Un-Stuffed Pepper Skillet | keto, paleo, gf
All the flavor & texture of the best savory stuffed peppers, done skillet style in under 20 minutes start to finish!
Servings: 4
Calories: 281kcal
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 medium bell peppers (any color) cut into 1/2" pieces
- 1/2 cup sliced crimini mushrooms roughly chopped
- 2 tbsp tomato paste
- 3 cloves garlic minced
- 1 lb ground turkey
- 1 14.5 oz can petite diced tomatoes drained
- 12 oz cauliflower rice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- shredded cheddar or monterey jack cheese optional, for topping
- finely chopped fresh parsley for garnish
Instructions
- Heat the oil in a large skillet over medium heat. Use an oven-safe skillet if you'll be broiling cheese at the end!
- Add the onion, bell peppers, and mushrooms and cook until soft, about 5 minutes.
- Stir in the tomato paste and garlic and cook until the garlic is softened & fragrant, about 1 minute.
- Add the ground turkey and use a wooden spoon to break up the meat, cooking until no longer pink - about 5 minutes.
- Turn up the heat to high, then add the cauliflower rice. Sauté until the cauliflower is just tender, about 3 minutes.
- Stir in the diced tomatoes, and season with oregano, salt, and pepper.
- Sprinkle with cheese, if using, then transfer to the oven with the broiler on. Broil for 3 minutes or until the cheese is just melted and starting to turn golden.
- Garnish with fresh chopped parsley & serve warm. Enjoy! Tastes even better the next day.
Notes
- Any ground meat works great for this recipe! Beef, chicken, or pork would be great too.
- Switch up your spices to try out some different flavor combos! This is a traditional savory blend, but try adding fajita or taco seasoning for a southwestern flair, or Italian seasoning & mozzarella/basil on top for a taste of Italy!
- I love the cheese on top, but it's still amazing without! Leave it off for paleo/Whole30