This gluten-free Beef and Cauliflower Stuffed Pepper Casserole is a low-carb dinner recipe that’s also great for lunch! A flavorful mixture of ground beef and cauliflower rice is layered with cheese and poblano peppers instead of stuffed into traditional bell peppers.
Hi friends!
Hope you guys had a great weekend. I just wanted to pop in and share this Beef and Cauliflower Stuffed Pepper Casserole that I made for my hubby last week. This recipe idea was born thanks to some poblano peppers that were on sale at the grocery store and a giant bag of cauliflower rice we snagged at Costco.
I was originally planning to stuff the peppers but poblanos are a lot longer and skinnier than bell peppers, which most stuffed pepper recipes call for, and I wasn’t sure how much meat I’d actually be able to fit instead them so I decided to change things up a bit.
Instead of stuffing the peppers, I sliced off the tops and cut them lengthwise down one side so that they could lay flat. And then I used them similar to the way you’d use a lasagna noodle when making a lasagna. I started with a layer of peppers, topped it with a mixture of beef and cauliflower rice, added some cheese and then repeated the layers one more time before baking.
One note- one of my followers on Instagram suggested that you could char the peppers over a flame on the stove and then peel the skin off if you wanted, but I didn’t take that extra step.
We’ve also been eating a lot of kale lately as my hubby has discovered he likes it as much, if not better than spinach…so I threw some of that into the mix too for an additional boost of nutrition.
This casserole is super simple, packed with veggies and tastes great thanks to some flavorful spices. Top it with avocado and your favorite salsa and serve it with some tortilla chips!
Here’s how you make it:
PrintBeef and Cauliflower Stuffed Pepper Casserole
This gluten-free Beef and Cauliflower Stuffed Pepper Casserole is a low-carb dinner recipe that’s also great for lunch! A flavorful mixture of ground beef and cauliflower rice is layered with cheese and poblano peppers instead of stuffed into traditional bell peppers.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: serves 4
Ingredients
- 1.25 pounds ground beef
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 2 cups cauliflower rice (raw)
- 2 cups chopped mushrooms
- 2 cups chopped kale
- 2 Tbsp low-sodium taco seasoning
- 1 Tbsp chili powder
- 2 tsp cumin
- 1.5 cups shredded mexican cheese
- 4 large poblano peppers
- optional toppings: salsa, avocado, cilantro, fresh tomatoes, hot sauce
Instructions
In a large pan over medium-high heat, saute garlic, onion and ground beef for 5 minutes. Add cauliflower rice, mushrooms, kale and seasonings and cook until beef is no longer pink.
Cut the tops off the poblano peppers and slice in half lengthwise.
In a 9×9 pan or glass baking dish, lay 4 pepper halves (two peppers) in the bottom of the pan. They won’t cover the entire bottom but should cover most of the surface area.
Top with half the beef mixture and then half the cheese.
Repeat the layers again.
Cover with foil and bake at 400 degrees for 30 minutes. Top as desired.
Notes
You can sub regular cooked rice for cauliflower rice. You can also sub spinach for kale.
Pretty easy, right?? You could easily cook some regular rice and use it in place of the cauliflower rice in this recipe, or swap the kale for some spinach. Add some cayenne pepper for extra heat if desired!
[clickToTweet tweet=”Try this Beef and Cauliflower Stuffed Pepper Casserole for an easy, gluten-free dinner that’s bursting with flavor!” quote=”Try this Beef and Cauliflower Stuffed Pepper Casserole for an easy, gluten-free dinner that’s bursting with flavor.”]
Enjoy!
–Lindsay–
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We made these yesterday and loved them – thank you! The combination of spices and vegetables is perfect.
i’m so glad to hear it was a hit!
I made these for Easter dinner. They were a big hit. I used regular bell peppers and even the teenagers loved them.
oh yay!!! so glad to hear that!
I subbed bell pepper for the poblano but my 1-year-old and 6-year-old enjoyed this recipe. The 6-year-old usually refuses to eat mushrooms and peppers but had no problem eating this meal. We mixed in some sour cream and it was delicious.
so glad to hear it!
Making this tonight, but I have frozen riced cauliflower, should I let it thaw or can I use it frozen? Or should I buy another bag of fresh riced cauliflower?
frozen works just fine!