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Taco Stuffed Pepper Casserole
Rachel Kim

Taco Stuffed Pepper Casserole

This pan keeps the beef, pepper and cheese combination of stuffed peppers but skips the fussy upright shells. Cauliflower rice absorbs the tomato-beef juices, while diced peppers remain visible and slightly firm. Cook uncovered so the vegetables roast at the edges instead of steaming under a lid.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 3 bell peppers cut in 3/4-inch pieces
  • 5 cups fresh cauliflower rice
  • 2 tbsp taco seasoning
  • 1 can 14.5 oz fire-roasted diced tomatoes, well drained
  • 1 cup thick tomato salsa
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Brown the beef and onion, drain well and stir in the taco seasoning.
  3. Fold the beef with bell peppers, cauliflower rice, drained tomatoes, salsa and 1 1/2 cups cheddar.
  4. Spread the mixture in the dish and cover with the remaining cheddar.
  5. Bake uncovered for 28 to 32 minutes until the peppers are tender-crisp and the edges bubble.
  6. Rest 10 minutes before scooping.