Keto Stuffed Pepper Casserole

Keto Stuffed Pepper Casserole is a delicious, low-carb spin on classic stuffed peppers, packed with bold flavors and wholesome ingredients. Using cauliflower rice in place of traditional grains, this recipe keeps things light without compromising on comfort. Cheesy, savory, and incredibly satisfying, it’s the perfect family dinner or meal prep go-to.

Why You’ll Love This Recipe

• Keto and low-carb friendly
• Packed with protein and veggies
• One-dish wonder—easy to prep and clean up
• A comforting, cheesy casserole without the guilt
• Great for make-ahead meals or busy weeknights

Ingredients

For the 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

Directions

Preheat and Prep

Preheat your oven to 350°F (175°C). Prepare a large casserole dish and set aside.

Rice the Cauliflower

Place the cauliflower florets into a food processor. Pulse several times until the cauliflower reaches a rice-like consistency. Transfer the riced cauliflower into the casserole dish and spread it out evenly.

Cook the Beef Mixture

In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook for about 5 minutes, stirring frequently, until the meat is browned and the onions are softened.

Add Peppers and Seasoning

Add the chopped green bell peppers and a sprinkle of Italian seasoning to the beef mixture. Cook for an additional 2 minutes, just until the peppers begin to soften.

Combine Ingredients

Drain any excess moisture from the skillet. Add the drained diced tomatoes and beef broth to the skillet and stir well. Let the mixture simmer for about 5 minutes to allow the flavors to meld.

Assemble the Casserole

Pour the beef and vegetable mixture into the casserole dish with the riced cauliflower. Mix everything thoroughly to combine. Drizzle the coconut aminos over the top.

Add Cheese and Bake

Sprinkle the shredded Cheddar cheese evenly over the surface of the casserole. Bake in the preheated oven for about 35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Pro Tips and Variations

• Cauliflower Prep Tip: Make sure to pulse the cauliflower gently to avoid it becoming mushy.
• Add Heat: For a spicy version, mix in red pepper flakes or chopped jalapeños.
• Cheese Options: Swap Cheddar for pepper jack or mozzarella for a twist.
• Protein Swap: Ground turkey or chicken can be used instead of beef.

Serving Suggestions

Serve hot, garnished with fresh herbs like parsley or basil. Add a dollop of sour cream or a drizzle of hot sauce for extra flavor.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months.
• Reheat: Warm in the microwave or oven at 325°F until heated through.

FAQs

Can I make this dish ahead of time?
A: Yes, prepare it in advance and refrigerate unbaked. Bake just before serving.

Is this recipe dairy-free?
A: No, but you can substitute dairy-free cheese to suit your dietary needs.

Conclusion

This Keto Stuffed Pepper Casserole is everything you want in a comforting meal—cheesy, hearty, and nourishing—all without the carbs. It’s an easy dinner option that satisfies your cravings while keeping your goals in check.

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