Looking for a quick, comforting dinner that fits perfectly into your low-carb lifestyle? This Cheesy Beef Skillet with Peppers and Spinach is your answer. Packed with savoury ground beef, vibrant peppers, and a generous layer of bubbling cheese, this one-pan wonder delivers on both flavour and nutrition.
With just 10 minutes of prep and a single skillet, you’ll have a hearty, satisfying meal on the table in under 30 minutes. The combination of lean beef and melty cheese ensures plenty of protein and healthy fats, while the addition of spinach and peppers adds colour, fibre, and micronutrients—without the carbs.
Simply brown the beef, toss in your veg, top with cheese, and bake until golden. It’s perfect for busy weeknights, meal prep, or whenever you crave a cheesy, comforting dish that won’t kick you out of ketosis.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 29 g
- Fat: 28 g
- Carbs: 5 g
- Energy: 380 kcal
Ingredients
- 500g Beef mince (ground beef) (Ideally 15–20% fat)
- 1 medium Red bell pepper (Deseeded and diced)
- 100g Baby spinach (Roughly chopped)
- 120g Cheddar cheese (Grated)
- 60ml Double cream
- 2 Garlic cloves (Finely chopped)
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper
Equipment Needed
- Large oven-safe frying pan or skillet
- Chopping board
- Sharp knife
- Grater
- Wooden spoon
Steps
- Preheat your oven grill (broiler) to high (about 220°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up, until browned and most liquid has evaporated.
- Stir in the garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the diced red pepper and cook for 3–4 minutes until just softened.
- Stir in the chopped spinach and cook for 1–2 minutes until wilted.
- Pour in the double cream and mix well, simmering for 1 minute to thicken slightly.
- Sprinkle the grated cheddar evenly over the beef mixture.
- Transfer the skillet to the oven and grill for 3–5 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and let rest for 2 minutes before serving. Garnish with extra black pepper if desired.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Cheddar cheese → Dairy-free cheese alternative — For a dairy-free version, use a coconut oil-based cheese substitute.
- Double cream → Coconut cream — Use coconut cream for a dairy-free, slightly sweeter flavour.
- Beef mince → Turkey mince — For a lighter option, use turkey mince instead of beef.
Serving Ideas
- With a crisp green salad – for freshness and crunch.
- Alongside roasted broccoli – for extra fibre and nutrients.
- Topped with sliced avocado – for creamy texture and healthy fats.
Additional Info
Chefs Tips
- Use a cast iron skillet for best heat retention and even browning.
- Let the cheese bubble under the grill for a golden, crispy top.
- Drain excess fat if your beef is very fatty, to avoid a greasy finish.
Variations
- Swap beef for lamb mince for a richer flavour.
- Add a teaspoon of Italian herbs for a Mediterranean twist.
- Top with sliced olives before grilling for a salty kick.
Troubleshooting
- If the cheese isn’t browning, move the skillet closer to the grill element.
- If the mixture is too watery, simmer for a few extra minutes before adding cheese.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Suitable for freezing.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a skillet over low heat or microwave until piping hot.
Ingredient Spotlight
Beef mince: A great source of protein and iron, beef mince forms the hearty base of this dish.
Cheddar cheese: Provides a rich, creamy melt and adds healthy fats essential for keto.
FAQs
Can I make this beef skillet ahead of time?
Yes, you can prepare the skillet up to the cheese-topping step, refrigerate, and grill just before serving.
Is this recipe suitable for meal prep?
Absolutely! It reheats well and keeps in the fridge for up to 3 days.
Can I use other vegetables?
Yes, try courgette, mushrooms, or kale for variety, keeping net carbs low.
How do I make it spicier?
Add a pinch of chilli flakes or diced jalapeño with the peppers for extra heat.
What cheese works best?
Cheddar melts beautifully, but mozzarella or a blend of hard cheeses also work well.
Cheesy Beef Skillet with Peppers and Spinach
Ingredients
- 500g Beef mince (ground beef) (Ideally 15–20% fat)
- 1 medium Red bell pepper (Deseeded and diced)
- 100g Baby spinach (Roughly chopped)
- 120g Cheddar cheese (Grated)
- 60ml Double cream
- 2 Garlic cloves (Finely chopped)
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper
Instructions
- Preheat your oven grill (broiler) to high (about 220°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up, until browned and most liquid has evaporated.
- Stir in the garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the diced red pepper and cook for 3–4 minutes until just softened.
- Stir in the chopped spinach and cook for 1–2 minutes until wilted.
- Pour in the double cream and mix well, simmering for 1 minute to thicken slightly.
- Sprinkle the grated cheddar evenly over the beef mixture.
- Transfer the skillet to the oven and grill for 3–5 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and let rest for 2 minutes before serving. Garnish with extra black pepper if desired.
Allergens & Swaps
Allergens: dairy
- Cheddar cheese → Dairy-free cheese alternative — For a dairy-free version, use a coconut oil-based cheese substitute.
- Double cream → Coconut cream — Use coconut cream for a dairy-free, slightly sweeter flavour.
- Beef mince → Turkey mince — For a lighter option, use turkey mince instead of beef.
Nutrition (per serving)
- Protein: 29 g
- Fat: 28 g
- Carbs: 5 g
- Energy: 380 kcal
