Keto Stuffed Pepper Casserole Recipes

KETO STUFFED PEPPER CASSEROLE

Keto Stuffed Pepper Casserole image

A low-carb twist on a classic.

Provided by Lauren Stathas

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h12m

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 260 calories, Carbohydrate 9.8 g, Cholesterol 65.1 mg, Fat 16.5 g, Fiber 3.3 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 389.4 mg, Sugar 4.6 g

KETO STUFFED BELL PEPPERS

Keto Stuffed Bell Peppers image

If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.

Provided by Edible Times

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup frozen cauliflower rice
1 tablespoon olive oil
¼ small onion, diced
1 clove garlic, minced
1 pound ground beef
4 medium bell peppers
1 medium Roma tomatoes, diced
¾ cup grated Parmesan cheese, divided
½ cup tomato sauce
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 11.8 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 473.7 mg, Sugar 4.8 g

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