Ingredients:
- 4 medium bell peppers (any color), diced
- 1 lb ground beef (or turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1/2 cup beef broth (or chicken broth)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp chili flakes (optional)
- 1 cup shredded mozzarella cheese (or cheddar cheese)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Skillet: Heat the olive oil over medium-high heat in a large skillet. Add the diced bell peppers and sauté for about 3-4 minutes, until they begin to soften. Remove the peppers and set them aside.
- Cook the Ground Meat: In the same skillet, add the ground beef (or turkey). Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat if necessary.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet with the meat. Sauté for 2-3 minutes until the onion becomes translucent.
- Add the Tomatoes and Seasonings: Stir in the diced tomatoes (with their juice), beef broth, oregano, basil, and chili flakes (if using). Season with salt and pepper to taste. Bring everything to a simmer.
- Combine with Peppers: Add the sautéed bell peppers back into the skillet. Stir well to combine all the ingredients.
- Melt the Cheese: Sprinkle the shredded mozzarella (or cheddar) cheese over the mixture. Cover the skillet with a lid and let it cook for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve hot and enjoy your keto-friendly stuffed pepper skillet!
Serving Suggestions:
