Keto Stuffed Pepper Casserole

Love stuffed peppers but hate the grain? Try this low-carb, keto-friendly makeover casserole with riced cauliflower, tomatoes, and Cheddar.

• Preparation Time: 25 mins
• Cooking Time: 47 mins
• Total Time: 1 hr 12 mins
• Calories: 260 Calories

Ingredients

• 2 cloves garlic, minced
• 2 cups shredded Cheddar cheese
• 1 pound ground beef
• 1 (14.5 ounce) can diced tomatoes, drained
• 3 green bell peppers, chopped
• ¾ cup beef broth
• ½ cup onion, chopped
• 1 head cauliflower, broken into florets
• Italian seasoning, or to taste
• 1 teaspoon coconut aminos, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.

Step 3

Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes.

Step 4

Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese.

Step 5

Bake in the preheated oven until sauce is bubbly, about 35 minutes.