Name: Keto Stuffed Pepper Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Cauliflower, broken into florets - 1 head; Ground beef - 1 pound; Onion, chopped - ½ cup; Garlic, minced - 2 cloves; Green bell peppers, chopped - 3; Italian seasoning, or to taste - 3; Diced tomatoes, drained - 1 (14.5 ounce) can; Beef broth - ¾ cup; Coconut aminos, or to taste - 1 teaspoon; Shredded Cheddar cheese - 2 cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Keto Stuffed Pepper Casserole

1. Cauliflower, broken into florets - 1 head

2. Ground beef - 1 pound

3. Onion, chopped - ½ cup

4. Garlic, minced - 2 cloves

5. Green bell peppers, chopped - 3

6. Italian seasoning, or to taste - 3

7. Diced tomatoes, drained - 1 (14.5 ounce) can

8. Beef broth - ¾ cup

9. Coconut aminos, or to taste - 1 teaspoon

10. Shredded Cheddar cheese - 2 cups

How to cook deliciously - Keto Stuffed Pepper Casserole

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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