A simple recipe made in just under 30 minutes. This unstuffed peppers skillet is low-carb and made with riced cauliflower instead of white rice. The balsamic vinegar adds an extra burst of flavor. The whole meal takes only seven ingredients and one skillet; it’s—a win-win for a low-key dinner with fewer dirty dishes after.
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2 bell peppers , diced
1 pound of ground beef
3 cups of riced cauliflower , frozen
1 cup of cheddar cheese , shredded
2 cups of tomato sauce (passata)
2 tablespoons of balsamic vinegar
1 teaspoon of sea salt
Gather the ingredients.
Preheat the skillet on medium-high heat. Add diced peppers and cook till slightly soft and brown for approximately 2 minutes.
Add ground beef, use a wooden spoon to break large chunks into smaller ones, continue stirring for 2-4 minutes.
Add rice cauliflower, stir till soft, and not frozen anymore.
Add tomato sauce, stir and cover for 10 minutes. The mixture should slightly bubble while covered.
Once cooked, add salt and balsamic to taste, stir well, add cheese and serve.
A simple recipe made in under 30 minutes. This unstuffed peppers skillet is made with riced cauliflower instead of white rice, ground beef, and bell peppers with some added balsamic vinegar for an extra burst of flavor. Takes only 7 ingredients and one skillet, win-win for a low-key dinner with fewer dirty dishes after.