Keto Stuffed Pepper Casserole

Keto Stuffed Pepper Casserole is a low-carb and keto-friendly twist on the classic stuffed pepper dish. Instead of stuffing the peppers with rice and ground beef, this casserole combines ground beef, cauliflower rice, and plenty of cheese for a satisfying and flavorful dish that’s perfect for a weeknight dinner. This recipe is easy to make and can be customized to your tastes with different seasonings or additional vegetables.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small head of cauliflower, grated or riced
• 1 can diced tomatoes, drained
• 1 cup shredded cheddar cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• Olive oil (for cooking)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes.
4. Add the ground beef to the skillet and cook until browned and cooked through, about 10-12 minutes.
5. Add the chopped bell peppers and grated cauliflower to the skillet and cook for another 5-7 minutes, until the vegetables are tender.
6. Add the drained diced tomatoes, dried oregano, and dried basil to the skillet and stir to combine.
7. Season the mixture with salt and black pepper to taste.
8. Transfer the mixture to a 9×13 inch baking dish and sprinkle the shredded cheddar cheese on top.
9. Bake the casserole in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly.
10. Let the casserole cool for a few minutes before serving.

Nutrition facts and servings: This recipe makes about 6 servings. The nutrition information per serving is as follows:

• Calories: 339
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 84mg
• Sodium: 272mg
• Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 27g