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Keto Stuffed Pepper Casserole
Alice

Keto Stuffed Pepper Casserole Recipe

This Keto Stuffed Pepper Casserole turns classic stuffed-pepper flavors into an easy, one-dish, low-carb meal. It’s cheesy, filling, and perfect for weeknight dinners or batch cooking for the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main
Cuisine: Keto, Low-Carb, Mexican-Inspired
Calories: 684
Ingredients Method

Ingredients
  

  • 1.5 lb 680 g ground beef (80/20)
  • 2 tbsp olive oil
  • 1 medium onion finely chopped (≈110 g)
  • 3 medium bell peppers diced (≈450 g)
  • 2 cups riced cauliflower ≈200 g
  • ½ cup crushed tomatoes or sugar-free marinara ≈120 g
  • 8 oz 227 g cream cheese, softened
  • 1½ cups shredded cheddar ≈170 g
  • 2 large eggs
  • 2 tbsp almond flour
  • ¼ cup grated Parmesan ≈25 g — optional
  • 1 tsp dried oregano 1 tsp ground cumin, ½ tsp smoked paprika, salt & pepper to taste

Method
 

  1. Preheat oven to 400°F / 200°C. Grease a 9×13-inch casserole dish.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and cook 3–4 minutes until translucent.
  3. Add diced bell peppers and sauté 4–5 minutes until slightly softened.
  4. Add 1.5 lb ground beef, break into pieces, and brown 6–8 minutes. Drain excess fat if there’s more than a tablespoon.
  5. Stir in 2 cups riced cauliflower and ½ cup crushed tomatoes. Cook 3–4 minutes so cauliflower softens and moisture reduces. Season with oregano, cumin, smoked paprika, salt & pepper. Taste and adjust.
  6. In a bowl whisk 8 oz softened cream cheese, 2 eggs, 2 tbsp almond flour, and 1 cup shredded cheddar until smooth.
  7. Remove skillet from heat and fold ¾ cup of the remaining cheddar into the meat mixture. Pour the cream-cheese/egg mix over the skillet contents and fold until evenly combined.
  8. Transfer mixture to the prepared casserole dish and spread evenly. Top with the remaining cheddar and ¼ cup Parmesan if using.
  9. Bake covered loosely with foil for 20 minutes, remove foil and bake another 10–15 minutes until bubbling and golden. Let rest 5–8 minutes before slicing. Garnish and serve.