Cauliflower and Meat Stuffed Pepper Casserole

Cauliflower and Meat Stuffed Pepper Casserole


  • 1.25 pounds ground beef or turkey (>97% lean)
  • cloves garlic, minced
  • 1/2 cup diced onion
  • cups cauliflower rice (raw)
  • cups chopped mushrooms (optional)
  • cups chopped kale
  • Tbsp low-sodium taco seasoning (sugar-free; no starch)
  • Tbsp chili powder
  • tsp cumin
  • PHASE 2 OPTION: 1 cup shredded mozzarella or Mexican cheese
  • large poblano peppers (or bell peppers if unavailable)
  • optional toppings: salsa, PHASE 2: avocado, cilantro, fresh tomatoes, hot sauce


  1. In a large pan over medium-high heat, saute garlic, onion and ground beef or turkey for 5 minutes. Add cauliflower rice, mushrooms, kale and seasonings and cook until beef is no longer pink.
  2. Cut the tops off the poblano or bell peppers and slice in half lengthwise.
  3. In a 9×9 pan or glass baking dish, lay 4 pepper halves (two peppers) in the bottom of the pan. They won’t cover the entire bottom but should cover most of the surface area.
  4. Top with half the meat mixture.
  5. PHASE 2: If you are adding cheese, layer half on then repeat the layers again with the meat mixture.
  6. Cover with foil and bake at 400 degrees for 30 minutes. Top as desired.
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