Beef 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.
