The “20-Minute” Bell Pepper & Beef Skillet
This dish is naturally low-carb, but it’s also incredible served over a bed of fluffy white rice or tucked into warm flour tortillas.
| Category | Details |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Yield | 4 servings |
🍴 Ingredients
- 1 lb Ground beef (lean 90/10 works best here)
- 3 Large Bell peppers (use a mix of Red, Yellow, and Green for color)
- ½ Medium onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked paprika
- 1 tsp Italian seasoning
- Salt and Black Pepper to taste
- 1 ½ cups Shredded Monterey Jack or Sharp Cheddar cheese
- Optional: Sliced green onions or fresh parsley for topping.
👩🍳 Instructions
1. The Beef Foundation
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula.
- Cook until browned and no longer pink. Drain the excess fat, but keep about a teaspoon in the pan. Move the beef to a plate and set aside.
2. The Pepper “Blast”
- In the same skillet, add the diced onion and bell peppers. Sauté over medium-high heat for 4–5 minutes.
- You want the peppers to soften slightly but still maintain their vibrant color and a bit of a “bite.”
3. The Aromatics
- Add the garlic, smoked paprika, Italian seasoning, and Worcestershire sauce. Stir for 60 seconds until the garlic is fragrant and the spices have “bloomed” in the heat.
4. The Reunion
- Add the beef back into the skillet with the peppers. Toss everything together and season with salt and pepper.
- Reduce the heat to low.
5. The Cheese Melt
- Sprinkle the shredded cheese evenly over the top of the mixture.
- The Steam Trick: Cover the skillet with a lid for 60–90 seconds. This traps the steam and melts the cheese into a perfect, uniform layer without overcooking the vegetables.
The “Zesty” Secret: Just before serving, squeeze the juice of half a lime over the entire skillet. The acidity cuts through the richness of the beef and cheese, making the bell pepper flavor “pop” significantly.