Bell Pepper Skillet Recipe

Unstuffed Pepper Skillet (Low Carb Recipe) « Clean

WebJan 15, 2019 · 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 …

Rating: 4.5/5(12)
1. Heat your skillet over a medium high heat and add in avocado oil.
2. 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.
3. 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
4. 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.

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Unstuffed Peppers (Low Carb) Chelsea's Messy Apron

WebJul 14, 2020 · Sauté diced onions and bell peppers until softened. Add minced garlic, tomato paste, and various seasonings. Cook until …

1. PEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.
2. GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.
3. TOMATOES: Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.
4. CHEESE: Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn't cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).

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