Low Carb Unstuffed Bell Pepper Casserole
You can't go wrong making this Low Carb Unstuffed Bell Pepper Casserole for your big family. The taste is so amazing! This recipe makes two 9x13 casserole dishes. You can make one for now, and one for later.
Ingredients
- 2 to 3 pounds ground chuck browned and drained
- 2 tablespoons olive oil
- 1 onion diced
- 2 to 3 green bell peppers seeded and diced
- 4 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato paste
- ¼ cup worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 3 cups riced cauliflower
Instructions
- Preheat oven to 350 degrees. Prepare a deep 9x13 casserole dish, two regular 9x13 casserole dishes, or one 11x18 casserole dish with nonstick cooking spray.
- In a large stock pot or dutch oven over medium-high heat, add olive oil and heat until shimmering. Add the ground beef, onion, and bell pepper. Cook until the onion is slightly softened.
- Stir in crushed tomatoes, tomato paste, worcestershire sauce, garlic, salt, and pepper. Bring to a boil and add the cauliflower.
- Transfer to the prepared casserole dish and top with mozzarella cheese.
- Bake for 25 to 30 minutes or until the edges bubble and the cheese begins to brown slightly at the edges.