Recipes

Stuffed Pepper Casserole – Keto and Low-Carb

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Growing up, our mother would always make us stuffed bell peppers. It was a perfect meal and a favorite in our house. We have continued that tradition by making it for our own family. So after becoming a keto family, we had to find a way to ketofy it.

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Traditionally the recipe calls for carb-loaded rice. But we were determined to make it keto-friendly.

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This Stuffed Pepper Casserole is not only an easy hearty comfort food but is keto and low-carb. Our recipe combines ground beef, sweet and colorful peppers, cauliflower, and flavor for a delicious meal at any time of the week.

How to Make Stuffed Pepper Casserole?

Stuffed Pepper Casserole

Gather your ingredients.

  • 2 tablespoons of oil (olive, avocado, or algae oil work great)
  • 1 pound of hamburger (can also use a mix of hamburger and sausage)
  • 1/2 cup onion, chopped
  • 2 bell peppers, chopped
  • 3 cups of cooked cauliflower rice
  • 1-14 oz can diced tomatoes
  • 2 cups shredded cheese, divided
  • 1 tablespoon oregano
  • 1 to 2 teaspoons of garlic powder
  • salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • green chives to garnish

How to Cook Stuffed Pepper Casserole?

First, you will want to preheat your oven to 375 degrees.

Cook your cauliflower rice. We usually use frozen cauliflower rice in the bag. If you prefer to use fresh cauliflower, grate or process the uncooked cauliflower in a food processor. Place in a microwave-safe bowl, do not add any water. Cover and microwave for 4 to 5 minutes. Take out and uncover carefully, and set to the side.

In a medium pan, saute your onion in oil, until translucent. Add ground meat and cook it thoroughly, approximately 10 min.

Diced Onions

Add bell peppers to the pan, turn heat to medium and cover, stirring occasionally.

Diced Bell Pepper

After the bell peppers have softened, add your spices, tomatoes, and salt and pepper to taste. Continue to cook a couple of more minutes to blend flavors.

Meat Mixture

Take your cooled cauliflower rice and squeeze out as much as the excess water as you can
.

Cauliflower Rice

In a large bowl combine meat and veggie mixture and cauliflower rice and 1 1/2 cups of shredded cheese. Mix thoroughly.

Spoon into a greased 9 x 13 casserole dish, covering with foil.

Cook 25 minutes. Remove from oven, carefully remove foil and add remaining 1/2 cup of shredded cheese.

Place back in the oven and broil 2 to 3 minutes to gently crisp cheese.

Garnish with green chives.

Bell Pepper Casserole

What Can Be Served With Stuffed Pepper Casserole?

Stuffed pepper casserole is really a whole meal in one pan, so all you need to complete this quick and easy dish is a nice side salad and a simple dessert. Another side option is our Keto and Low-Carb Breadsticks.

Fathead Breadsticks

Tips

This casserole is so easy, delicious and impressive enough to serve for special occasions or special guests! 

Any color bell pepper will work. We usually use a mixture of green, red, and orange. We love the mix of sweet and zesty flavors.

If you like it saucier, you can add tomato sauce as well.

This is a great make-ahead recipe. It freezes so well.

Find bell peppers on sale. Buy a lot of them, dice them up, and freeze them. When you are ready to cook your casserole just pull them out. (you can also do this with the onion)

A great place to buy your bell peppers is a local farmers market. They often have many varieties including purple bell pepper.

Purple Bell Pepper

Add other ingredients. We will often check our refrigerator for vegetables that need to be used and add those in. Mushrooms, squash, zucchini can all be a great addition.

Stuffed Pepper Casserole
Serving Size: Makes approximately 6 servings

Nutrient
Calories
Net Carbs
Fiber
Protein
Fat
Total Carbs
Value
404.6
7.7g
3.9g
31.2g
25.8g
11.7g

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Stuffed Pepper Casserole – Keto and Low-Carb

Ingredients

  • 2 tablespoons of oil olive, avocado, or algae oil work great
  • 1 pound of hamburger can also use a mix of hamburger and sausage
  • 1/2 cup onion chopped
  • 2 bell peppers chopped
  • 3 cups of cooked cauliflower rice
  • 1-14 oz can diced tomatoes
  • 2 cups shredded cheese divided
  • 1 tablespoon oregano
  • 1 to 2 teaspoons of garlic powder
  • salt and pepper to taste
  • 1/4 teaspoon red pepper flakes optional
  • green chives to garnish

Instructions

  • First, you will want to preheat your oven to 375 degrees.
  • Cook your cauliflower rice. We usually use frozen cauliflower rice in the bag. If you prefer to use fresh cauliflower. Grate or process the uncooked cauliflower in a food processor. Place in a microwave-safe bowl, do not add any water. Cover and microwave for 4 to 5 minutes. Take out and uncover carefully, and set to the side.
  • In a medium pan, saute your onion in oil, until translucent. Add ground meat and cook it thoroughly, approximately 10 min.
  • Add bell peppers to the pan, turn heat to medium and cover, stirring occasionally.
  • After the bell peppers have softened, add your spices, tomatoes, and salt and pepper to taste. Continue to cook a couple of more minutes to blend flavors.
  • Take your cooled cauliflower rice and squeeze out as much as the excess water as you can.
  • In a large bowl combine meat and veggie mixture and cauliflower rice and 1 1/2 cups of shredded cheese. Mix thoroughly.
  • Spoon into a greased 9 x 13 casserole dish, covering with foil.
  • Cook 25 minutes. Remove from oven, carefully remove foil and add remaining 1/2 cup of shredded cheese.
  • Place back in the oven and broil 2 to 3 minutes to gently crisp cheese.
  • Garnish with green chives.
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