This recipe is actually an updated one that was originally in my cookbook Gluten Free Get-Togethers, but came about for Sunday Supper because of a mislabeled package of ground beef. It turned out delicious.

Recipe-Milanese Skillet Supper

A delicious low carb, gluten-free alternative to a ground Turkey Rice Skillet meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American, Gluten-Free, Low Carb
Servings 4 Servings


  • 1 Pound Ground Beef preferably organic, grass fed
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Onion Diced
  • 1/4 Cup Green Bell Pepper Diced
  • 1/4 Cup Red Bell Pepper Diced
  • 4 Cloves Garlic Minced
  • 1 Teaspoon Dried Oregano Leaves
  • 1-14.5 Ounce Can Diced Tomatoes undrained
  • 1 Cup Chicken Broth Homemade or Gluten-free
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper ground
  • 2 Cups Fresh Cauliflower Cut into slightly larger than rice pieces
  • 1/3 Cup Frozen Peas
  • 1/4 Cup Parmesan Cheese Freshly grated
  • 1 Tablespoon Dried Basil Leaves


  • In a 12 inch skillet, brown ground beef in olive oil until no longer pink.
  • Add onions, bell peppers, garlic, and oregano; stir to mix well.
  • Add tomatoes, chicken broth, salt and black pepper, bring to a boil.
  • Cover and reduce heat.
  • Simmer 20 minutes to marry the flavors together.
  • Stir in the riced califlower, frozen peas, basil, and Parmesan cheese.
  • Simmer until peas and cauliflower are warm, but not mushy.


My hubby and I like our peas and cauliflower to have a bit of crunch to them. If you prefer your cauliflower a little less toothy, (al dente), add just the cauliflower and dried basil in step 6 and simmer for 5 minutes before adding in the peas and Parmesan cheese.
Keyword Basil, Gluten-Free, Low Carb, Main Dish, tomatoes