Preheat over to 375°F and grease a baking dish.
Cook veggies of choice, just till starting to get tender. We used 4 zucchini. You can do this with a bit of water and butter in a skillet, roasting the veggies, or by steaming the veggies lightly, either in a stove-top steamer or in the microwave. Pop your vegetable into a large bowl with two tablespoons of water, cover tightly with plastic wrap, and microwave for 2 minutes. Drain in a colander and set aside.
If you have time, roasting the vegetables at 400 to 425 degrees, for between 20 to 30 min. This will depend on your vegetables and your oven.
Cook meat in skillet until cook through. Set aside.
In a skillet melt butter over medium heat. Add bell peppers and garlic. Cook until peppers are tender, about 6 minutes.
Stir in almond flour. Add almond milk and heavy whipping cream and mix well. Simmer until mixture is thickened. About 4 minutes.
Remove from heat and stir in ricotta, salt, parmesan, and cayenne pepper.
Add vegetables and meat to the mixture and toss to coat.
Spoon into the prepared baking dish and sprinkle with the topping.
Bake until heated through and crumbs are golden brown on top, about 30 min. Remove from oven.