No stuffing required. This keto stuffed pepper casserole is a chopped-up, cheesy version of the classic that skips the fuss. Instead of hollowing out whole peppers and packing them one by one, you dice the peppers, brown them with ground beef, stir in riced cauliflower and Italian seasoning, and bake it all under a layer of melted cheese.

It uses six simple ingredients, one skillet, and one 9×13 inch baking dish. No weird ingredients, no complicated steps. Riced cauliflower stands in for the white rice you’d find in traditional stuffed peppers, so it’s low carb but still hearty enough to fill everyone up on a weeknight.

Why This Keto Stuffed Pepper Casserole Works

Classic stuffed peppers take time. You have to par-cook the pepper shells, fill each one, and bake them for close to an hour so the peppers soften. Dicing the peppers and cooking them in the skillet with the beef gets them tender in about 10 minutes. The oven’s only job after that is to heat everything through and melt the cheese.

Cooking the beef and peppers together also builds more flavor. The peppers soak up the beef drippings and get a little sweet as they soften. Riced cauliflower has a mild taste, so it picks up the seasoning and adds bulk without carbs piling up. The cheese on top seals in moisture and gives you that golden, bubbly finish everyone goes for first.

Ingredients and Easy Swaps

Ground beef. You’ll need 1 1/2 pounds. An 85/15 blend has good flavor without too much grease. Ground turkey or Italian sausage both work. Sausage adds a lot of seasoning on its own, so taste before adding extra salt.

Bell peppers. Any color is fine. Red, yellow, and orange peppers are sweeter. Green peppers taste more like classic stuffed peppers. A mix of colors looks great in the dish. Dice them into pieces about 1/2 inch wide so they cook evenly.

Riced cauliflower. Fresh or frozen both work. Frozen riced cauliflower is a big time saver. You can also pulse cauliflower florets in a food processor until they look like rice. If you aren’t eating low carb, cooked white or brown rice works in the same amount.

Cheese. The recipe calls for 1 1/2 cups of shredded cheddar or mozzarella. Cheddar gives a sharper flavor, and mozzarella gives a stretchier top. Pepper jack is a good choice if you like a little heat.

How to Make It at a Glance

1. Heat the oven to 375°F and grease a 9×13 inch baking dish.
2. Brown the ground beef and diced peppers in a large skillet until the peppers are tender.
3. Stir in the riced cauliflower, Italian seasoning, salt, and pepper.
4. Spread the mixture in the dish and top with the cheese.
5. Bake 20 to 25 minutes, until hot and bubbly.

Common Mistakes to Avoid

Not draining the grease. After the beef is browned, tilt the pan and spoon off extra fat. Leaving it in makes the casserole greasy and can leave a puddle in the bottom of the dish.

Adding wet cauliflower. Frozen riced cauliflower releases water as it thaws. Let it cook in the skillet for 3 to 4 minutes, stirring, until most of the moisture is gone. This keeps the casserole from turning soggy.

Under-seasoning. Beef, peppers, and cauliflower are all mild. Taste the mixture before it goes in the dish and add more salt, pepper, or Italian seasoning if it tastes flat.

Undercooking the beef. Ground beef should be fully browned with no pink left, and it needs to reach 160°F. Make sure it’s cooked through in the skillet, since the oven time is mostly for melting the cheese.

Variations

Add a tomato layer. Stir in one 14.5 ounce can of drained diced tomatoes or 1 cup of low-sugar marinara before baking. It makes the casserole saucier and closer to classic stuffed peppers.

Tex-Mex style. Swap the Italian seasoning for 1 tablespoon of taco seasoning and use pepper jack or a Mexican cheese blend. Top with sour cream and sliced green onions.

Add onion and garlic. Cook half a diced onion and 2 cloves of minced garlic with the beef for more savory flavor.

Cheesier center. Stir half of the cheese into the beef mixture and sprinkle the rest on top.

What to Serve With It

This casserole is a full meal on its own, but a simple side rounds it out. A green salad with ranch or a vinaigrette is a good fresh contrast. Roasted broccoli, green beans, or sautéed zucchini keep things low carb. For anyone at the table who isn’t eating keto, serve it with warm tortillas or a slice of garlic bread.

Make Ahead, Storage, and Reheating

You can make the beef and vegetable filling up to 2 days ahead. Let it cool, spread it in the baking dish, cover it, and keep it in the fridge. Add the cheese right before baking, and plan on 30 to 35 minutes since it’s going in cold.

Leftovers keep in an airtight container in the fridge for 3 to 4 days. To freeze, cool the baked casserole completely, then wrap the dish tightly or portion it into freezer containers. It keeps for up to 3 months. Thaw it overnight in the fridge.

To reheat, cover with foil and bake at 350°F for 15 to 20 minutes, until hot in the middle. Single portions reheat well in the microwave in about 2 minutes. Stir halfway through so the center heats evenly.

Frequently Asked Questions

Do I need to cook the cauliflower rice first?
No. Stir it into the skillet with the beef and peppers and let it cook for a few minutes. It finishes softening in the oven.

Can I use a smaller baking dish?
Yes. An 8×8 inch dish works, but the casserole will be thicker, so add about 5 minutes to the bake time.

Will kids eat this?
Most do, since it tastes like a cheesy beef skillet. Red or orange peppers are sweeter and tend to go over better with picky eaters than green ones.

How many servings does this make?
The recipe makes 4 generous servings. To feed more people, serve it with a side salad or a vegetable.