Stuffed Pepper Skillet
This stuffed pepper skillet recipe has all the flavors of stuffed peppers without the fuss! It's high protein, full of veggies, and made entirely in one skillet and the whole thing is ready in under 30 minutes.
Servings: 4
Calories: 353kcal
Ingredients
- Olive oil cooking spray
- 1 lb Ground Chicken can sub ground beef or ground turkey
- ½ tsp salt plus more to taste
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp oregano
- 1 small yellow onion diced
- 3 bell peppers diced
- 3 garlic cloves minced
- 1 ½ cups cauliflower rice
- 1 Tbsp tomato paste or ketchup
- 16 oz canned tomato sauce I use 2 (8 oz) cans
- 4 slices monterey jack or pepper jack cheese
- Optional garnish - fresh parsley
- Optional for serving - cooked brown rice
Instructions
- Heat a large skillet over medium high heat, then add olive oil or olive oil cooking spray. Add in the ground chicken and cook, breaking the meat up, until the chicken is cooked through.
- Add onions and bell peppers and season meat and veggie mixture with salt and dried seasonings. Cook over medium heat until softened, about 5-6 minutes.
- Stir in cauliflower rice and garlic and cook for an additional 1-2 minutes, then stir in sauce and tomato paste.
- Cover and simmer, stirring occasionally, for 8-10 minutes. The sauce should be thickened and the veggies should be tender.
- Add in sliced cheese and cover until cheese melts. Garnish with fresh parsley and serve alone or over cooked brown rice.
Notes
21 Day Fix: 2 GREEN, 1 RED, ½ BLUE (per serving)
WW: 3 points (per serving) [Calculated using 98% ground chicken, tomato paste, and either type of cheese]
Nutrition
Calories: 353kcal | Carbohydrates: 19g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1120mg | Potassium: 1425mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3697IU | Vitamin C: 155mg | Calcium: 274mg | Iron: 3mg