Keto Stuffed Pepper Casserole recipe
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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
Nutrition Info
- 260 caloriescarbohydrate: 9.8 gcholesterol: 65.1 mgfat: 16.5 gfiber: 3.3 gprotein: 19.2 gsaturatedFat: 8.7 gservingSize: -sodium: 389.4 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Keto Stuffed Pepper Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.
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.
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.
Bake in the preheated oven until sauce is bubbly, about 35 minutes.