Deconstructed Stuffed Pepper Casserole
Description
Cauliflower "rice" stands in for regular rice in this simple, deconstructed stuffed bell pepper casserole, reducing both carbs and calories without sacrificing any taste.
Ingredients
•
1 1/2 pounds cauliflower, cut into chunks
•
2 pounds ground beef
•
1 (16 ounce) can tomato sauce
•
3 medium bell peppers, diced
•
1/4 cup shredded Cheddar cheese, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4
Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5
Bake in the preheated oven until golden brown, 45 minutes to 1 hour.