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Keto Stuffed Pepper Casserole

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Lauren Stathas

"A low-carb twist on a classic."
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1 h 12 m servings 260 cals
Original recipe yields 8 servings (1 casserole)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until sauce is bubbly, about 35 minutes.

Nutrition Facts

Per Serving: 260 calories; 16.5 g fat; 9.8 g carbohydrates; 19.2 g protein; 65 mg cholesterol; 389 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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