How to Make Keto Eclair Pie

Keto Stuffed Pepper Casserole

It's rich, buttery, and gooey, perfect for serving store leftover keto pecan pie in the fridge for up to 1 week, or freeze for up to 3 months.

Recipe Summary Keto Stuffed Pepper Casserole

A low-carb twist on a classic.

Ingredients | Keto Eclair Pie

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.

Info | Keto Eclair Pie

prep: 25 mins cook: 47 mins total: 1 hr 12 mins Servings: 8 Yield: 1 casserole

TAG : Keto Stuffed Pepper Casserole

Main Dish Recipes, Casserole Recipes, Vegetable,