Un Stuffed Pepper Casserole Low Carb Recipes

KETO STUFFED PEPPER CASSEROLE

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.

UN-STUFFED BELL PEPPER CASSEROLE ( CROCK POT )

Steps:

• Brown sausage then place in slow cooker.
• Add remaining ingredients, except for the cheese.
• Cook, covered, 3 hours on high, or 6 hours on low.
• Sprinkle cheddar cheese and cook another 5 minutes, or until the cheese has melted.

DECONSTRUCTED STUFFED PEPPER CASSEROLE

Steps:

• Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

UN-STUFFED PEPPER CASSEROLE (LOW CARB)

Steps:

• Cut peppers into 2 inch chunks.
• Place peppers skin side up in a single layer in a shallow microwave safe dish with about an inch of water and microwave for 8 minutes on high or until tender.
• In a saute pan, add oil, onion and garlic and cooked until softened.
• Add fresh or frozen riced cauliflower and cook for 2 minutes.
• Add stock and cook until evaporated. Transfer cauliflower mixture to a bowl.
• Brown ground beef and sausage.
• Add tomato paste, canned diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes.
• Stir in reserved cauliflower mixture and cook until sauce has thickened.
• Lay pepper pieces skin side down in a single layer at the bottom of a baking dish and top with "stuffing" mixture.
• Sprinkle Mozarella cheese evenly over the top.
• Bake at 350°F for 15-20 minutes. Broil cheese on top at end if desired.

UNDONE STUFFED PEPPER CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and garlic in large skillet; drain. Return meat mixture to skillet; stir in rice, pasta sauce and 3/4 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.