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Stuffed Pepper Casserole – Keto and Low-Carb


  • 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


  • 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.