Keto Stuffed Pepper Casserole

Name: Keto Stuffed Pepper Casserole
Total time: 72
Yield: 8
Ingredients: 1 head cauliflower, broken into florets; 1 pound ground beef; 0.5 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; 0.75 cup beef broth; 1 teaspoon coconut aminos, or to taste; 2 cups shredded Cheddar cheese

Recipe by Lauren Stathas from allrecipes.com

Dinner 1 Hr. 12 Mins.

Ingredients

8 servings

•

1 head cauliflower, broken into florets
•

1 pound ground beef
•

0.5 cup onion, chopped
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2 cloves garlic, minced
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3 green bell peppers, chopped

•

Italian seasoning, or to taste
•

1 (14.5 ounce) can diced tomatoes, drained
•

0.75 cup beef broth
•

1 teaspoon coconut aminos, or to taste
•

2 cups shredded Cheddar cheese

Instructions

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.