Low-Carb Stuffed Pepper Casserole

Stuffed pepper casserole is a blend of veggies, ground turkey or beef, herbs, cheese and tomatoes. All these flavors marry together in one-skillet making this an easy low-carb casserole your family will love.
Rate The Recipe⭐⭐⭐⭐⭐
I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!
Jump to Recipe
Lower-carb recipes are all the rave and I love having meals like this on rotation. Heavy breads and starches can sometimes leave me feeling sluggish and tired, so I appreciate having a few low-carb options on hand when I’m in the mood for a lighter meal.
I grew up eating the classic stuffed peppers with meat, rice, sauce and cheese and it was always tasty. My mom has it perfected! This low-carb casserole is equally good and has only 6.6 grams of net carbs per serving. It is so easy to put together and you wont even miss the carbs!

What Makes Stuffed Pepper Casserole Low Carb?
- Cauliflower rice
- Fire roasted crushed tomatoes
- Green peppers
With only 1.3 grams of carbs per 1/4 cup of cauliflower rice, in comparison to 54 grams per 1/4 cup of white rice, I’d say this reduces the carbs significantly! Cauliflower rice mixed with an egg and parmesan cheese acts as a binder in this recipe, so it replicates that classic stuffed pepper texture and taste we all know and love. My husband didn’t even realize it was cauliflower rice until after he finished his plate. 🤭
Stuffed peppers are traditionally made with tomato sauce which has 20 grams per 1/4 cup in comparison to 5 grams per 1/4 cup of fire roasted tomatoes. I actually love the zip the fire roasted tomatoes add so this change is a win for me.
Green peppers actually have less carbs than red, yellow and orange; not much, but every bit counts when you’re counting your carbs. I actually prefer the taste of green peppers in this recipe as it gives it a bit more flavor.
Ingredients For Low-Carb Stuffed Pepper Casserole:
- Olive oil
- Lean ground turkey or ground beef
- Green peppers
- Yellow onion
- Garlic clove
- Frozen or raw cauliflower rice
- Egg
- Parmesan cheese
- Canned fire roasted tomatoes
- Cheddar cheese
- Mozzarella cheese
- Italian seasoning
- Salt and pepper

Step by Step Instructions:
Step 1. Preheat oven to 350℉.
Step 2. Combine cauliflower rice, egg, and parmesan cheese and set aside.
Step 3. In a 10-inch cast iron or oven safe skillet add oil and ground turkey or beef. Cook meat breaking into crumbles until no longer pink.
Step 4. Add onion, garlic, peppers, and seasonings and sauté 3-4 minutes.
Step 5. Stir in fire roasted tomatoes and bring to a low simmer.
Step 6. Once mixture is simmering, remove skillet from the heat and stir in cauliflower mixture. Smooth out the casserole and sprinkle on cheddar and mozzarella cheese. Place in preheated oven for 25-minutes until hot and bubbly.
Step 7. Remove from oven and let rest for 5 minutes before serving.

If you love classic stuffed peppers, I think you will really enjoy this lightened-up version with a little less carbs!
Other Low-Carb Recipes You Might Enjoy:
Let’s eat!🤍

Low-Carb Stuffed Pepper Casserole
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey or ground beef
- 2 large green peppers cut in 1/2 inch pieces
- 1/2 cup yellow onion, finely chopped
- 1 garlic clove, minced
- 1 10 ounce bag frozen cauliflower rice, thawed and excess moisture removed or 2 1/2 cups raw cauliflower rice for frozen you can squeeze rice in paper towels or press rice lightly with a spoon in a fine mesh colander
- 1 egg
- 1/4 cup parmesan cheese, shredded
- 1 14.5 ounce can fire roasted tomatoes with their juice
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Heat oven to 350℉
- In a medium bowl combine the cauliflower rice along with egg and parmesan cheese. Set aside.
- In a 10-inch cast iron or oven safe skillet add oil and ground turkey or beef. Cook meat breaking into crumbles until no longer pink. A little liquid from the ground turkey is fine. If you have a lot of grease drain that off.
- Add onion, garlic, peppers, and seasonings and Sauté 3-4 minutes.
- Stir in fire roasted tomatoes with their juice and bring to a low simmer.
- Once mixture is simmering, remove from heat and stir in cauliflower mixture. Smooth out the casserole and sprinkle on cheddar and mozzarella cheese. Place in preheated oven for 25 minutes until hot and bubbly.
- Remove from oven and let rest for 5 minutes. Serve and enjoy!
Notes
Nutrition

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
-
Carnitas Sweet Potato Nachos
Carnitas Sweet Potato Nachos is a delicious combination of sweet and savory flavors. This recipe uses frozen sweet potato waffle fries to make preparation easy, shredded pork, black beans, and lots of cheese. Whether you’re hosting a party or need a simple dinner on a…
-
Green Chicken Chili Sheet Pan Nachos
Green Chicken Chili Sheet Pan Nachos are a fun and delicious easy dinner or snack. Crispy tortilla chips layered on a sheet pan with cheese, chicken, white beans, green chiles, and all the toppings your heart desires. There is never a time my family isn’t…
-
Creamy Broccoli Salad
Creamy Broccoli Salad combines fresh broccoli florets, crispy bacon, dried cranberries, and toasted almonds with a smooth and tangy dressing. A great side dish for a variety of meals, perfect for potlucks, or even having on hand for easy lunches during the week. What You’ll…
A few of my favorite kitchen essentials and recommendations for this recipe.
I love low carb meals that are packed with flavor and filling. Definitely going to make this again. A great dish to make if you are a diabetic.
It’s nice having low-carb meals on hand. I’m so glad you enjoyed this one, Shannon!
Do not like califlour rice, so I subsituded a squash. And I
I added mushrooms. Turned out DELIOUS! Family gobbled it up.
Will be making this again and again.
That’s great Debbie! Thank you for sharing your changes. The mushrooms and squash sound great!