Unstuffed Pepper Skillet
Unstuffed Pepper Skillet make for an easy weeknight meal and is also great for meal prep.
Servings: 6 servings
Calories: 95kcal
Ingredients
- 1 tablespoon avocado oil
- 1 onion chopped
- 4 cloves garlic chopped
- 3 bell peppers chopped (I like using a variety of colors)
- 1 pound grass-fed ground beef
- 2 cups cauliflower rice
- 1 tablespoon Italian seasoning
- 2 cups crushed tomatoes
- 1 cup low sodium chicken broth
- optional: fresh parsley
Instructions
- Heat your skillet over a medium high heat and add in avocado oil.
- Once the oil is hot, add in the onion, garlic and a pinch of salt. Saute until onions are translucent and add in bell peppers and cook for five minutes more.
- Push all the veggies to one side of the pan, add in ground meat and season with salt and pepper. Using a wooden spatula, break up the meat until it is in small crumbles. Once the meat is browned, combine with
- Add cauliflower rice, crushed tomatoes and chicken broth. Give it one good stir and let everything simmer for about 20 minutes or until the cauliflower rice is tender.
- Serve topped with fresh parsley and enjoy!
Notes
NOTES
*This recipe will happily last up to 5 days if stored in an airtight container and kept in the fridge. **Both of my kids love this recipe topped with some shredded cheddar cheese.
*This recipe will happily last up to 5 days if stored in an airtight container and kept in the fridge. **Both of my kids love this recipe topped with some shredded cheddar cheese.
Nutrition
Calories: 95kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 590mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2035IU | Vitamin C: 111.1mg | Calcium: 51mg | Iron: 1.7mg