Ingredients1 head cauliflower, broken into florets1 pound ground beef½ cup onion, chopped2 cloves garlic, minced3 green bell peppers, choppedItalian seasoning, or to taste1 (14.5 ounce) can diced tomatoes, drained¾ cup beef broth1 teaspoon coconut ami… Read on blog or Reader Plant Based and Veganism Read on blog or Reader Keto Stuffed Pepper Casserole By deiv3 on August 28, 2024 Ingredients 1 head cauliflower, broken into florets 1 pound ground beef ½ cup onion, chopped 2 cloves garlic, minced 3 green bell peppers, chopped Italian seasoning, or to taste 1 (14.5 ounce) can diced tomatoes, drained ¾ cup beef broth 1 teaspoon coconut aminos, or to taste 2 cups shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish. Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes. Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese. Bake in the preheated oven until sauce is bubbly, about 35 minutes. Comment

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