Stuffed Recipe › Keto Stuffed Pepper Casserole

A low-carb twist on a classic.

Ingredients

• 1 head cauliflower, broken into florets
• 1 pound ground beef
• ½ 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
• ¾ cup beef broth
• 1 teaspoon coconut aminos, or to taste
• 2 cups shredded Cheddar cheese

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.
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.
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.
5. Bake in the preheated oven until sauce is bubbly, about 35 minutes.

Nutrition Facts

• calories260
• carbohydrateContent9.8 g
• cholesterolContent65.1 mg
• fatContent16.5 g
• fiberContent3.3 g
• proteinContent19.2 g
• saturatedFatContent8.7 g
• sodiumContent389.4 mg
• sugarContent4.6 g