- 1 head cauliflower, broken into florets
- 1 pound ground beef
- 1/2 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
- 3/4 cup beef broth
- 1 teaspoon coconut aminos, or to taste
- 2 cups shredded Cheddar cheese
- 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.
10/02/2019
recipepes.com
keto stuffed pepper casserole, recipe
PT15M
PT1H
5
455 calories
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