Stuffed Pepper Casserole, Deconstructed

Ingredients

• 1 ½ pounds cauliflower, cut into chunks
• 2 pounds ground beef
• 1 (16 ounce) can tomato sauce
• 3 medium bell peppers, diced
• ¼ cup shredded Cheddar cheese, or to taste

Step 1

Preheat your oven to 350°F (175°C). Roughly chop the cauliflower and pulse it in a food processor until it looks like rice—be careful not to overdo it, or it’ll get mushy. Pour the riced cauliflower into a dry skillet over low heat and cook it gently to get rid of any extra moisture.

Step 2

Heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns, until it’s fully cooked and crumbly—this usually takes about 5 to 7 minutes. Once the beef is ready, stir in the riced cauliflower, tomato sauce, and chopped bell peppers until everything’s well combined.

Step 3

Transfer this mixture to a casserole dish and sprinkle a generous layer of cheddar cheese on top. Pop it in the oven and bake for about 45 minutes to an hour, until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.