Un Stuffed Pepper Casserole Low Carb Recipes

STUFFED PEPPER CASSEROLE

Steps:

• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
• Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
• Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don't worry if it's still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
• Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

KETO STUFFED PEPPER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.
• Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes.
• Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese.
• Bake in the preheated oven until sauce is bubbly, about 35 minutes.

UN-STUFFED PEPPER CASSEROLE (LOW CARB)

Steps:

• Cut peppers into 2 inch chunks.
• Place peppers skin side up in a single layer in a shallow microwave safe dish with about an inch of water and microwave for 8 minutes on high or until tender.
• In a saute pan, add oil, onion and garlic and cooked until softened.
• Add fresh or frozen riced cauliflower and cook for 2 minutes.
• Add stock and cook until evaporated. Transfer cauliflower mixture to a bowl.
• Brown ground beef and sausage.
• Add tomato paste, canned diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes.
• Stir in reserved cauliflower mixture and cook until sauce has thickened.
• Lay pepper pieces skin side down in a single layer at the bottom of a baking dish and top with "stuffing" mixture.
• Sprinkle Mozarella cheese evenly over the top.
• Bake at 350°F for 15-20 minutes. Broil cheese on top at end if desired.