This Keto Stuffed Pepper Casserole is a healthy alternative to the traditional version, made with all the same amazing flavors. Seasoned ground beef, a colorful mix of tender peppers and onions, baked with gooey mozzarella cheese is the perfect hearty and filling low carb dinner.

❤️ Why You’ll Love This Stuffed Pepper Casserole Recipe

• Seasoned ground beef
• Colorful mix of bell peppers and onions
• Healthy cauliflower rice
• Baked with gooey mozzarella cheese
• Low carb alternative to traditional stuffed peppers
• Great for meal prepping or make ahead

If you are a fan of stuffed peppers, you are going to love this casserole.  It’s a low carb unstuffed pepper casserole that is every bit as tasty and satisfying as classic stuffed peppers.  Made using cauliflower rice, instead of rice, with a blend of bold, rich flavors, you won’t even know it’s in there!

This is a great dish for meal prepping too!  You can portion it out and even freeze individual servings so you always have dinner on hand. Just thaw and reheat when you’re ready and you’ll have a healthy homemade meal just minutes away.

Being on Keto doesn’t mean you have to skip comfort food and this casserole proves it.  It’s incredibly satisfying and loaded with great flavor. You won’t feel deprived in the least.

🛒 Ingredients for Keto Stuffed Pepper Casserole

• Ground beef
• Bell peppers
• Mozzarella cheese
• Onion
• Tomatoes
• Cauliflower rice
• Tomato sauce
• Chicken broth
• Garlic
• Olive oil
• Butter
• Parsley
• Dried basil
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large skillet
• Large mixing bowl
• 9″ x 13″ casserole baking dish

🔪 How to Make Stuffed Pepper Casserole

Preheat oven to 375°F.

Heat a large skillet to medium and add in the ground beef, half the salt and pepper.

Cook until browned, then remove and transfer to a large mixing bowl along with the thawed cauliflower rice. 

In the same skillet, add in the olive oil, butter, bell peppers, onions, remaining salt and pepper.

Sauté until tender, then add in the garlic.

Sauté for another 30 seconds, then pour in the chicken broth to deglaze the pan, scraping up any brown bits of flavor. Let the broth reduce some, as this will intensify the flavors and prevent your casserole from being watery.

Add in the diced tomatoes, tomato sauce, dried basil and parsley, then stir to combine.

Pour over the ground beef and cauliflower rice and stir.  Stir in half the mozzarella cheese.

Pour the mixture into a 9” x 13” casserole baking dish that’s been sprayed or brushed with olive oil.

Add the remaining mozzarella cheese over the top and bake for 20-25 minutes or until the cheese is golden.

Allow to cool slightly before serving.

☑️ Storage Instructions

Store leftovers in an airtight container for 3-4 days or freeze.

🍴 What to Serve with Stuffed Pepper Casserole

Since this casserole is both hearty and very filling, it can be eaten all on its own. But if you wanted to, you can serve something light like this Classic Wedge Salad or my Caprese Salad at the beginning or the end of the meal. I tend to prefer my salad at the end.

💡 Tips

• Use 85% grass fed ground beef if you can, it has just the right fat content while still keeping juicy without being watery. Sometimes we’re too quick to brown it, then drain off the juices. Once you brown the beef, continue cooking to allow the juices to get reabsorbed by the beef, which helps keep it juicy.
• Dice the peppers and onions the same small size. This helps them cook at the same time and also makes them easier to eat.
• Don’t brown the garlic, 30 seconds is plenty of time.  If it starts to brown, it will turn bitter and ruin your dish, so keep on eye on it.
• Don’t skip reducing the chicken broth slightly when you deglaze the pain, otherwise your casserole could end up watery.
• Make it ahead!  If you’re short on time and want to prepare the casserole in advance, you can store it in the fridge overnight, then bake it when you are ready.

🔄 Substitutions and Additions

• For a more flavorful cheesy topping, you can use a mix of Italian cheeses like provolone, Parmesan, Asiago and mozzarella if you’d like.
• If you don’t have diced tomatoes, you can use fresh chopped tomatoes instead, just be sure to add them in with the peppers to allow them to cook a little, before baking in the casserole.
• If you have fresh cauliflower instead of the frozen (and thawed), you can use it instead, just steam it in the microwave for 4-6 minutes before adding to the casserole.
• For more depth of flavor, you can use white wine (like Pinot Grigio) to deglaze the pan, instead of the chicken broth.

Are stuffed peppers keto friendly?

Typically they are not, since traditional stuffed peppers are made with rice. This stuffed pepper casserole is made with cauliflower rice, making it perfectly fine for a Keto diet.

Can I eat bell peppers while on keto?

Yes, bell peppers are low in carbs and are Keto friendly. In this casserole, they’re also combined with cauliflower rice and cheese, which are also Keto friendly.

Is stuffed pepper casserole healthy?

Absolutely! All the ingredients used in this casserole are low in carbs and perfect for Keto.

🍽️ More Keto Casserole Recipes

• Bacon Ranch Chicken Casserole
• Spinach Artichoke Chicken Casserole
• Italian Spaghetti Squash Casserole
• Bacon Cheeseburger Casserole
• Cabbage Roll Casserole