Unstuffed Peppers Skillet



– 1 Green bell pepper, diced – 1 Yellow bell pepper, diced – 1 medium yellow onion, diced – 2 Tbsp. Extra-virgin olive oil – 1 lb. lean ground beef – 3 cloves garlic, minced – 1 (15 oz. can) tomato sauce – 1 (14.5 oz. can) fire-roasted diced tomatoes – 1 (10 oz. pkg) frozen riced cauliflower, microwaved to package directions – 1 tsp. chili powder – 1/2 tsp. paprika – 1/2 tsp. pepper – 1/2 tsp. garlic salt


Step 1

Microwave the riced cauliflower according to package directions. Set aside.

Step 2

In a large skillet, over medium high heat, heat the olive oil. Add the diced peppers and onion, and saute for 5-7 minutes or until the onions are nearly clear and translucent. Transfer the cooked peppers and onions to a separate bowl.

Step 3

In the same skillet, brown the ground beef along with the garlic. Drain off any excess grease. Add back the peppers and onions. Add the diced tomatoes, tomato sauce, chili powder, paprika, pepper and garlic salt. Stir together. Add in the cooked riced cauliflower.

Step 4

Stir all the ingredients together and simmer for an additional 5 minutes over medium heat.

Step 5

Serve right away while hot. Top with any optional toppings like cilantro or shredded cheese.