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stuffed pepper casserole
stuffed pepper casserole

stuffed pepper casserole
stuffed pepper casserole
Source
Ingredients:
1
Servings
  • 1
    lb
     ground beef or turkey
  • 1
    item
     medium onion, diced
  • 3
    item
     bell peppers (red, green, or yellow), diced
  • 720
    ml
     cauliflower rice
  • 1
    item
     can (14.5 oz) diced tomatoes, drained
  • 240
    ml
     marinara sauce (sugar-free)
  • 480
    ml
     shredded mozzarella cheese
  • 240
    ml
     shredded cheddar cheese
  • 2
    clove
     garlic, minced
  • 1
    tbsp
     olive oil
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 1
    item
     salt and pepper to taste
stuffed pepper casserole
Instructions:
  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
  2. In a large skillet, heat olive oil over medium heat. Add diced onions and cook until translucent.
  3. Add minced garlic and cook for another minute.
  4. Add ground beef or turkey to the skillet. Cook until browned, breaking it apart as it cooks. Season with salt, pepper, oregano, and basil.
  5. Stir in diced tomatoes and marinara sauce. Let it simmer for a few minutes.
  6. Add diced bell peppers and cauliflower rice to the skillet. Mix well and cook for about 5 minutes until the peppers start to soften.
  7. Transfer the meat and vegetable mixture to the prepared baking dish.
  8. Spread the mixture evenly in the dish, then top with shredded mozzarella and cheddar cheese.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  11. Let the casserole cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
  • 1
    lb
     ground beef or turkey
  • 1
    item
     medium onion, diced
  • 3
    item
     bell peppers (red, green, or yellow), diced
  • 720
    ml
     cauliflower rice
  • 1
    item
     can (14.5 oz) diced tomatoes, drained
  • 240
    ml
     marinara sauce (sugar-free)
  • 480
    ml
     shredded mozzarella cheese
  • 240
    ml
     shredded cheddar cheese
  • 2
    clove
     garlic, minced
  • 1
    tbsp
     olive oil
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 1
    item
     salt and pepper to taste
1
Servings
0

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.

In a large skillet, heat olive oil over medium heat. Add diced onions and cook until translucent.

Add minced garlic and cook for another minute.

Add ground beef or turkey to the skillet. Cook until browned, breaking it apart as it cooks. Season with salt, pepper, oregano, and basil.

Stir in diced tomatoes and marinara sauce. Let it simmer for a few minutes.

Add diced bell peppers and cauliflower rice to the skillet. Mix well and cook for about 5 minutes until the peppers start to soften.

Transfer the meat and vegetable mixture to the prepared baking dish.

Spread the mixture evenly in the dish, then top with shredded mozzarella and cheddar cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

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