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UNSTUFFED PEPPERS
SKILLET DISH
This recipe is full of delicious, rich flavor!
I can’t imagine that adding rice would make it any nicer. So, I’m
going to say that you won’t miss it. It is easier to make in any case
without the traditional rice added. The green peppers are not bitter in
this dish. It is a rich, saucy dish and very cheesy. You can serve it
over stir-fried cauli-rice or with the cauli-rice on the side or with a
nice, tasty salad.
I used green bell
pepper, but you could use other colors, such as red bell pepper, if
desired. I used Mozzarella cheese, but feel free to use cheddar cheese
instead. It is great to have a meat dish like this that is easy and has
veggies hidden in it. Skillet meals are usually quick and easy and
great for busy weeknights. This dish is a classic. Normally one would
serve it with white rice or have white rice in it, but go ahead and
serve alongside cauliflower rice.
Cook the
ground beef and bell pepper over medium heat or medium-high heat. If
you would like more tomato, add some diced tomatoes to the meat while
cooking. Spice up this one-pan meal with paprika and garnish with fresh
parsley. Potentially instead of lean ground beef you could use ground
turkey.
Instead of water, you could use beef
broth. I used minced garlic from a jar, but you could use minced fresh
garlic cloves instead. There is texture to this dinner due to the bell
peppers. It is the perfect dinner if you want something in 5-7
minutes. Using one skillet, there is less mess to clean up. You can
make substitutions in this unstuffed peppers recipe.
The
diced onion would be barely perceptible in this meal, but it will add a
few more carbs, so I opted to leave it out. Add some heat to this dish
with hot sauce or red pepper flakes. The depth of flavor in this dish
is already great. Top with sour cream for an easy weeknight meal.
I
usually add a bit of olive oil to the skillet before adding ground
meats. I have never tried avocado oil, but apparently it is a healthy
but expensive oil. This is a great use of a pound of ground beef which
could feed the whole family of four.
Ingredients: 
1 lb ground
beef (0.45 kg)
1 large green pepper, seeded and chopped
1 small onion, chopped (optional)
11/2 cups grated Mozzarella cheese (375 mL)
Spaghetti Sauce:
6 oz can tomato paste (170 g)
1 tsp minced garlic (5 mL)
1 tsp dried parsley (5 mL)
1 tsp dried basil (5 mL)
1 tsp Worcestershire sauce (5 mL)
1 tsp Montreal Steak spice (5 mL)
1/2
tsp Italian seasoning (2 mL)
1/2
tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
1/2
cup to 1 cup water (125 -250 mL)
Instructions:
In
large skillet, cook ground beef and green pepper (and onion, if using) together. Break up the ground beef real small with a
spatula as it cooks. Add water as necessary. When the meat is cooked, stir in
the Spaghetti Sauce and more water as needed to make a nice sauce. Simmer over medium low heat about 10 minutes
or until sauce is the consistency that you would like. Sprinkle top with grated Mozzarella
cheese. Place lid on pan and heat cheese
until melted.
Spaghetti Sauce: In medium bowl, combine tomato paste, garlic,
parsley, basil, Worcestershire sauce, Montreal Steak spice, Italian seasoning,
salt, black pepper. Stir in the first
amount of water and add more later as necessary.
Helpful Hint: I didn’t use the onion in this dish because I
didn’t have any in the house (covid-19 shortages), but we really didn’t miss it
at all.
Yield: 5 servings
1
serving
350
calories
26.5
g protein
22.9
g fat
2.0 g fiber
8.0
g net carbs
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