Keto Stuffed Pepper Casserole
Keto Stuffed Pepper Casserole made with ground meat, bell peppers, cauliflower rice, and cheese. This easy one-skillet low-carb dinner is perfect for busy weeknights.
Updated on 2/25/26
This easy keto stuffed pepper casserole delivers all the comforting flavors of traditional stuffed peppers in a simple, family-friendly, one-pan meal. And even if you are not following a low-carb, keto lifestyle, this is a great meal to make when you want something a little lighter but will all the great stuffed pepper flavors.
Don't care about carb count? Try my Stuffed Pepper Casserole, and Stuffed Pepper Soup for a heartier, filling meal.
Why You'll Love This Keto Stuffed Pepper Casserole
- Keto-friendly and low in carbs
- High-protein and filling
- Easy 30-ish minute dinner recipe
- One-pan meal with simple ingredients
- Makes great leftovers
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.
This casserole is completely satisfying even without the rice - plenty of seasoned ground meat, cauliflower rice, tender bell peppers, rich tomato flavor, and lots of melty cheese.
Basic Ingredients For Keto Stuffed Pepper Casserole
- Ground meat such as beef or turkey. I've made it with both.
- Green peppers are my preference for stuffed peppers but any color bell pepper will work.
- Onion and garlic
- Frozen or raw cauliflower rice both work for this recipe.
- Egg will help bind the ingredients and result in more of a casserole feel.
- Parmesan, cheddar, and mozzarella for the ultimate cheesy experience.
- Canned fire roasted tomatoes offer a slight smoky flavor.
- Seasonings include Italian seasoning, salt and pepper.
How To Make Stuffed Pepper Casserole
These are basic step-by-step instructions. Full details in the printable recipe card below.
- Step One- Combine cauliflower rice, egg, and parmesan cheese then set aside.
- Step Two- Crumble and cook ground meat in an oven safe skillet until cooked through, then add onions, garlic, peppers, and seasonings.
- Step Three- Stir in fire roasted tomatoes and bring to a low simmer.
- Step Four- Remove from the heat and stir in cauliflower mixture then top with cheese.
- Step Five- Bake in the oven at 350℉ until hot and bubbly.
Ang's Tips
- Use fresh shredded cheese for a smoother melt. Pre-shredded cheese contains anti-caking agents that can affect melting. You want the cheese to shine!
- Boost the Flavor by adding smoked paprika, Worcestershire sauce or red pepper flakes for heat.
Common Questions
I have tested this, and it doesn't freeze the best. The flavor is fine, but because of the extra veggies and no starch to hold moisture, it thaws pretty watery.
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
No! This is still delicious without the rice but keep in mind it will be slightly more saucy. Feel free to add other veggies in place of the cauli rice.
Yes. Brown the meat first, then combine all ingredients except the cheddar and mozzarella in the slow cooker. Cook on low for 4-5 hours, then add cheese the final 15 minutes.
Try These Yummy Lower-Carb Recipes Next
- Burger In A Bowl
- Low-Carb Philly Cheesesteak Skillet Meal
- Low-Carb King Ranch Chicken Casserole
- Chicken Cauliflower Rice Casserole
- Slow Cooker Low-Carb Chili with Beans
- Creamy Green Chili Chicken Enchilada Skillet
Keto Stuffed Pepper Casserole
Equipment
- large oven safe skillet
Ingredients
- 1 lb lean ground beef or ground turkey
- 2 large green peppers cut in ½ inch pieces
- ½ cup yellow onion, finely chopped
- 1 garlic clove, minced
- 1 10 ounce bag frozen cauliflower rice, thawed and excess moisture removed or 2 ½ cups raw cauliflower rice
- 1 egg
- ¼ cup parmesan cheese, shredded
- 1 14.5 ounce can fire roasted tomatoes with their juice
- 1 cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Heat oven to 350℉
- In a medium bowl combine the cauliflower rice along with egg and parmesan cheese. Set aside.
- Heat a large oven safe skillet to medium heat. Crumble and cook ground beef until no longer pink. Remove an excess grease. NOTE: if using ground turkey add 1 tablespoon olive oil to the skillet while you brown the meat.
- Add onion, garlic, peppers, and seasonings to the cooked meat and Sauté 3-4 minutes.
- Stir in fire roasted tomatoes with their juice and bring to a low simmer.
- Once mixture is simmering, remove pan from the heat and fold in cauliflower mixture. Smooth out the casserole and sprinkle the top with cheddar and mozzarella cheese. Place in your preheated oven and bake for 25-30 minutes. It should be hot and bubbly.
- Remove casserole from oven and let rest for 5 minutes. Serve and enjoy!
Notes
Nutrition
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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!
This one is so good. Thank you THE MENU MADE, Ang, and the film team!. 💞
So glad you enjoyed it!