Deconstructed Stuffed Peppers Skillet

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 tbsp olive oil, extra virgin

2 lb ground beef (or ground chicken or ground turkey)

1/2 onion, chopped

2 peppers (any color), chopped into 1 inch pieces

2 garlic cloves, minced

16 oz cauliflower rice (frozen has the best texture)

1/2 tsp black pepper

2 tsp Italian seasoning

red pepper flakes, to taste

1 tsp sea salt

1 24 oz jar marinara sauce (I like Rao's Homemade brand)

1 tbsp coconut aminos (optional - gives it a bit of sweetness)

2 tbsp nutritional yeast (optional - gives it a cheesy flavor. Feel free to sub parmesan if you tolerate dairy.)

1 cup shredded cheese (optional)

Instructions

Heat 1 tbsp olive oil over medium heat.

Add ground beef and cook 5-7 minutes until browned and cooked through. Remove from pan using a slotted spoon, and set aside.

Add another tbsp of olive oil to the hot pan and add peppers, onions, and garlic. Saute until they begin to become translucent.

Add in the riced cauliflower along with the salt, pepper, Italian seasoning, red pepper flakes, and nutritional yeast or parmesan.

Sautee until the rice begins to soften, then add the ground meat back into the pan.

Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes, stirring occasionally.

If adding cheese on top, sprinkle parmesan cheese & shredded cheese on top and cover for 5 minutes to let it melt over low heat.

Serve this unstuffed pepper skillet with fresh basil or parsley on top. Enjoy!

Nutrition

• Taille de Portion: 1.5 cups
• Calories: 350 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 1 g
• Cholestérol: 108 mg
• Sodium: 686 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 40 g