Keto Stuffed Pepper Casserole

Prep Time:

25 mins

Cook Time:

47 mins

Total Time:

1 hr 12 mins




1 casserole


  • 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


  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.

Nutrition Facts (per serving)

260 Calories
17g Fat
10g Carbs
19g Protein
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 44%
Cholesterol 65mg 22%
Sodium 389mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 19g
Vitamin C 75mg 375%
Calcium 252mg 19%
Iron 2mg 13%
Potassium 568mg 12%
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