Mexican Low-Carb Casserole The Best Recipes

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Mexican Low-Carb Casserole

"If you're ingesting low-card, try this tasty Mexican casserole recipe that makes use of cauliflower rice and your preferred cheese. Garnish as you like."

Ingredients :

1 head cauliflower, damaged into florets
cooking spray
1 pink bell pepper, diced
1 inexperienced bell pepper, diced
half of white onion
1 jalapeno, diced
1 teaspoon chili powder
1 teaspoon cumin
8 cherry tomatoes, halved
1 half of cups shredded Cheddar cheese, divided

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Pulse cauliflower florets in a food processor till chopped into rice-sized pieces. Transfer riced cauliflower to a microwave-safe bowl.
Preheat the oven to 350 degrees F (a hundred seventy five stages C). Coat a 7x11-inch baking dish with cooking spray.
Warm a skillet over medium heat. Add red and green bell pepper, onion, jalapeno pepper, chili powder, and cumin. Cook, stirring every 2 mins, till peppers are soft and roasted, 5 to 10 mins. Remove from heat.
Cook cauliflower rice within the microwave for 3 minutes. Stir in tomatoes and 1 cup shredded Cheddar cheese. Add bell pepper aggregate and stir to mix.
Spread cauliflower aggregate into the prepared baking dish. Top casserole with ultimate Cheddar cheese.
Bake casserole within the preheated oven till melted, 30 to 35 mins.

Notes :

Use any shredded cheese you opt for.

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