Story Behind the Recipe
Maria grew up in a household where stuffed peppers were a comfort food, a dish that brought the family together around the dinner table. When she transitioned to a keto lifestyle, she missed the hearty, flavorful experience of her family’s stuffed peppers. Determined to recreate that comforting feeling without the carbs, Maria decided to transform the traditional recipe into a casserole that would be easier to prepare and share. After several iterations, she developed a Keto Stuffed Pepper Casserole that retained all the rich flavors and textures of the original dish while keeping it low-carb. This casserole quickly became a favorite in her household, proving that keto-friendly meals can be both delicious and comforting.
Key Considerations
- Low-Carb Ingredients: Use cauliflower rice instead of regular rice to keep the carb count low.
- Quality Meat: Opt for high-quality ground beef or turkey for the best flavor and nutritional value.
- Cooking Time: Ensure that the peppers are cooked until tender but not mushy.
- Seasoning: Properly season the meat and vegetable mixture to enhance the flavors.
Tips and Tricks
- Even Cooking: Ensure the cauliflower rice is evenly distributed to avoid soggy or dry spots.
- Browning the Meat: Brown the meat thoroughly to develop a deeper flavor.
- Peppers: Cut peppers into uniform pieces for even cooking.
- Cheese Topping: Add cheese towards the end of baking to prevent burning.
Ingredients
- For the Casserole:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), diced
- 3 cups cauliflower rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup marinara sauce (sugar-free)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
