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Keto Stuffed Pepper Casserole
Keto Stuffed Pepper Casserole
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Prep Time:
25 minutes
Cook Time:
47 minutes
Total Time:
72 minutes
Low-carb keto stuffed pepper casserole with cauliflower rice, tomatoes, and Cheddar - a delicious twist on a classic favorite!
Ingredients:
  • 1 head cauliflower, broken into florets
  • 1 pound ground beef
  • 0.5 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 green bell peppers, chopped
  • Italian seasoning, or to taste
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 0.75 cup beef broth
  • 1 teaspoon coconut aminos, or to taste
  • 2 cups shredded Cheddar cheese
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Process cauliflower in a food processor until it reaches a rice-like consistency, then transfer it to a large casserole dish.
  • In a skillet over medium heat, sauté beef, onion, and garlic until the meat is browned and the onion is tender, about 5 minutes. Stir in green bell peppers and Italian seasoning; cook until slightly tender, about 2 minutes more.
  • Remove excess moisture from the beef mixture. Combine with tomatoes and beef broth in a pot. Simmer for 5 minutes to blend flavors. Mix into cauliflower in a casserole dish. Sprinkle coconut aminos and evenly top with Cheddar cheese.
  • Place the dish in the oven already preheated and bake until the sauce is bubbly, approximately 35 minutes.

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