Ingredients

2 tablespoon avocado oil
1 ½ lb ground beef
¼ cup chopped onion
2 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
12 ounces cauliflower rice fresh or frozen
1 medium green pepper chopped
½ medium red or orange pepper chopped
½ cup diced tomatoes
1 tablespoon tomato paste
2 tablespoon water
1 ½ cups shredded mozzarella

Instructions

In a large 12 inch skillet set over medium heat, heat the oil until hot. Add the beef, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook, breaking up any clumps with the back of a wooden spoon, until the beef is nicely browned.
Stir in the cauliflower rice, chopped peppers, diced tomatoes, tomato paste, and water until well combined. Bring to a simmer, then reduce the heat to medium low and cook until the vegetables are tender, about 10 minutes.
Sprinkle the cheese evenly over the skillet and cover with a lid. Cook 3 to 4 minutes more, until the cheese is melted.

Happy Friday Everyone! I’m back with another recipe post. This month I have an easy stuff pepper recipe to share with you all. Since working my new work shift I’m all about quick and easy dinner recipe. Plus I have been trying to make more healthy food as well.

This recipe was a hit with the family. Baby girl and me had it with a slice of fresh baked bread from Costco. Hubby just ate it how it was. Since he is watching his carb intake.

As I was writing this recipe. I realized this is the first recipe post in two months. That I didn’t use any mushroom in it. Which I know from reading my comment a lot of you guys are fans of mushroom. So therefor I will try my best to share more non mushroom recipe with you all.

I have been sticking with my new year resolution of making one new recipe each month. I actually been making one to two recipe each month. I hope you all have been enjoying my recipe post.

HAVE A GREAT FRIDAY!