Ready in under 45 minutes, this cheesy keto ground beef pepper skillet is a fast, satisfying, and low-carb weeknight meal that’s packed with flavor.
This one-skillet dinner comes together quickly, making it perfect for busy evenings. It’s hearty, full of vegetables, and generously cheesy — an easy go-to when you want something comforting without a lot of fuss.
Ingredients and flavor profile
This skillet starts by sautéing sliced bell peppers and onion in butter and olive oil until tender, then adding garlic at the end of the sauté. Any color combination of bell peppers works well. Ground beef gives the dish its rich, savory base, but ground turkey is a suitable substitute if you prefer. We then stir in petite diced tomatoes, riced cauliflower (fresh or frozen), beef broth, chopped parsley, and tamari. Season simply with oregano, salt, pepper, and smoked paprika so the other ingredients shine. Let the mixture simmer about ten minutes until the cauliflower rice is tender and most of the liquid is absorbed. Finish by topping with shredded cheese so it melts into a creamy, gooey layer.
Best cheese choices
Cheese is the star finish here. Medium cheddar was used in this version, but mild or sharp cheddar works just as well. Good melting cheeses to consider include Colby, Gouda, Gruyère, Havarti, Monterey Jack, mozzarella, provolone, and Swiss. For a little heat, pepper jack is a tasty option. You can also blend different cheeses for added complexity. For the best melt and texture, buy a block of cheese and shred it yourself rather than using pre-shredded varieties.
Serving suggestions
This skillet is substantial enough to serve as the main course. For low-carb sides, pair it with a green salad or coleslaw. A Caesar-style salad complements the rich flavors nicely. Other low-carb accompaniments include keto biscuits, cornbread alternatives, or quick keto English muffins. Roasted or sautéed vegetables like asparagus, broccoli, Brussels sprouts, green beans, or spinach make excellent sides. Cooked radishes — roasted or boiled — are a surprising and tasty low-carb option. You can also serve the skillet alongside a low-carb mash made from cauliflower, kohlrabi, turnips, rutabaga, or a blend of these for a comforting plate.
Helpful variations and tips
You can swap regular diced tomatoes for petite diced tomatoes if preferred. If you like more herbs, add a sprinkle of basil or thyme at the end. For a milder dish, reduce the tamari or replace it with low-sodium soy sauce. For the best texture and melt, shred cheese from a block right before using.
Helpful Hints:
* Regular diced tomatoes can replace petite diced tomatoes without changing the outcome.
* For best melting and flavor, buy a block of cheese and shred it yourself.
Main Kitchen Equipment and Utensils:
- Large skillet
- Measuring cups
- Measuring spoons
Recipe overview
Yield: 6 servings • Prep: 20 minutes • Cook: 20 minutes • Total: 40 minutes
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 bell peppers, sliced
- ½ medium onion, sliced
- 2 garlic cloves, minced
- 1½ pounds ground beef (or ground turkey)
- 1 (14.5 ounce) can petite diced tomatoes
- 12 ounces riced cauliflower (fresh or frozen)
- ½ cup beef broth
- ⅓ cup fresh chopped parsley
- 2 tablespoons tamari (or soy sauce)
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 2 cups shredded cheddar cheese (or other melting cheese)
Instructions
- In a large skillet over medium-high heat, sauté the sliced bell peppers and onion in butter and olive oil for 8–10 minutes, until they begin to soften. Add minced garlic during the last minute, then remove the vegetables to a plate.
- In the same skillet, cook the ground beef over medium-high heat until browned and cooked through, breaking it into small pieces as it cooks. Drain excess grease if necessary.
- Return the cooked vegetables to the skillet and stir to combine with the beef.
- Add the diced tomatoes, riced cauliflower, beef broth, parsley, tamari, oregano, salt, pepper, and smoked paprika. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes, or until the cauliflower is tender and most of the liquid is absorbed.
- Reduce heat to medium, sprinkle the shredded cheese evenly over the top, cover, and cook 3–4 minutes or until the cheese is melted and bubbly. Serve hot.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 405
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 143mg
Sodium: 857mg
Carbohydrates: 8.5g
Net Carbohydrates: 5.5g
Fiber: 3g
Sugar: 4g
Protein: 35g
Nutritional information is approximate and provided as an estimate. Values vary based on ingredient brands and substitutions. Net carbs are calculated as total carbs minus fiber.
A little encouragement
One-skillet meals made with fresh ingredients and a bit of care often become favorite go-to dinners — enjoy!