6-Ingredient Unstuffed Pepper Casserole Recipe
Unstuffed Pepper Casserole
1/4 of casserole: 310 calories, 12g total fat (6g sat. fat), 594mg sodium, 16g carbs, 5g fiber, 7.5g sugars, 35g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
35 minutes
Ingredients:
2 1/2 cups frozen riced cauliflower, thawed and drained
1 cup canned crushed tomatoes
1 cup shredded reduced-fat Mexican-blend cheese, divided
1 tsp. garlic powder
1 tsp. onion powder
1 lb. raw extra-lean ground beef (at least 95% lean)
2 cups chopped bell peppers
1/2 cup chopped onion
1 1/2 tsp. ground cumin
1/4 tsp. salt
Directions:
Preheat oven to 375ºF. Spray an 8" X 8" (or similar size) baking pan with nonstick spray.
In a large bowl, combine cauliflower, crushed tomatoes, 1/2 cup cheese, garlic powder, and onion powder. Mix well.
Spray a skillet with nonstick spray, and bring to medium-high heat. Add beef, peppers, onion, cumin, and salt. Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 8 minutes.
Using a slotted spoon, transfer skillet contents to the large bowl. Mix thoroughly.
Transfer mixture to the baking pan, and smooth out the top. Top with remaining 1/2 cup cheese.
Bake until hot and bubbly, about 20 minutes.
MAKES 4 SERVINGS
Chew on this:
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