Keto Stuffed Pepper Casserole

Our mother would always make us stuffed bell peppers while growing up. It was a favorite in our house and a perfect meal. By making it for our own family, we have continued that tradition. So we had to find a way to ketofy it after becoming a keto family and here we are with super delicious Keto Stuffed Pepper Casserole.

Ingredients

2 tablespoons of oil olive, avocado(sub algae oil work great)
1 pound of hamburger

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

Preheat oven to 375 degrees.
Cook cauliflower rice. We prefer frozen cauliflower rice in the bag. Grate or process the uncooked cauliflower in a food processor if you prefer to use fresh cauliflower. Do not add any water and place in a microwave-safe bowl. For 4 to 5 minutes, cover and microwave. Remove and uncover carefully, and put it aside.

Saute your onion in oil in a pan(medium), until it gets translucent. Add ground meat and for approximately 10 min, cook it thoroughly.
To the pan, add bell peppers, turn heat to medium and stirring occasionally, cover.
Add your spices, tomatoes, and salt and pepper to taste after the bell peppers have softened.

To blend flavors, continue to cook a couple of more minutes.
Squeeze out as much as the excess water as you can from your cooled cauliflower rice.
Combine meat and veggie mixture and cauliflower rice and 1 1/2 cups of shredded cheese in a bowl(large). Mix thoroughly.

Into a greased casserole dish(9 x 13), spoon, covering with foil.
Cook TWENTY FIVE minutes. Take out from oven, remove foil carefully and add remaining shredded cheese(1/2 cup).
Put in oven and to gently crisp cheese, broil 2 to 3 minutes.