Deconstructed Stuffed Pepper Casserole

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings:

• 1 pounds cauliflower, cut into chunks
• 2 pounds ground beef
• 1 (16 ounce) can tomato sauce
• 3 medium bell peppers, diced
• cup shredded Cheddar cheese, or to taste

Directions

1. Preheat the oven to 350F (175C).
2. Place the cauliflower in the bowl of a food processor and pulse until it resembles rice grains. Be careful not to process too much, or it will become mushy.
3. Transfer the cauliflower to a dry skillet and heat over low heat to cook out any moisture.
4. While the cauliflower is drying, heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet until browned and crumbly, about 5 to 7 minutes.
5. Add the riced cauliflower, tomato sauce, and diced bell peppers to the browned beef. Stir to combine the ingredients well.
6. Transfer the mixture to a casserole dish and sprinkle with shredded Cheddar cheese.
7. Bake in the preheated oven until the top is golden brown, about 45 minutes to 1 hour.

Nutrition Facts (per serving)

397 Calories

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

Disclaimer: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.