Keto Stuffed Pepper Casserole
Description
Love stuffed peppers but hate the grain? Try this low-carb, keto-friendly makeover casserole with riced cauliflower, tomatoes, and Cheddar.
Ingredients
•
1 head cauliflower, broken into florets
•
1 pound ground beef
•
1/2 cup onion, chopped
•
2 cloves garlic, minced
•
3 green bell peppers, chopped
•
Italian seasoning, or to taste
•
1 (14 1/2 ounce) can diced tomatoes, drained
•
3/4 cup beef broth
•
1 teaspoon coconut aminos, or to taste
•
2 cups shredded Cheddar cheese
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.