Keto Stuffed Pepper Casserole
Ingredients
1 lb ground beef (or ground turkey/chicken)
3–4 bell peppers (any color), chopped or halved for layering
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies (Rotel-style, no sugar added)
1 cup cauliflower rice (instead of regular rice)
2 cups shredded cheese (cheddar, mozzarella, or a blend)
2 tbsp olive oil or butter
1 tsp Italian seasoning
½ tsp paprika
Salt & pepper to taste
Optional toppings: sour cream, avocado slices, or jalapeños
Instructions
Preheat oven to 375°F (190°C).
Cook the base:
Heat oil in a skillet. Add onion and garlic, cook until softened.
Add ground beef, season with salt, pepper, Italian seasoning, and paprika. Cook until browned.
Stir in diced tomatoes and cauliflower rice. Simmer 5 minutes until slightly thickened.
Prepare peppers:
Slice bell peppers in half lengthwise (or chop into chunks if you want a casserole style).
Layer them in a greased baking dish.
Assemble casserole:
Spoon beef mixture over the peppers.
Top generously with shredded cheese.
Bake:
Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
Serve hot:
Garnish with sour cream, avocado, or jalapeños if desired.
✅ Keto Notes
Each serving is about 5–6g net carbs, mostly from peppers and tomatoes.
Cauliflower rice keeps it hearty without carbs from rice.
You can also add cooked bacon or sausage for extra flavor.
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