Description
A delicious creamy casserole made with ground beef, colorful bell peppers, and three types of cheese.
Ingredients
Scale
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 8 oz cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
- Sauté the vegetables: Start by heating olive oil in a large skillet over medium heat. Add the diced onions, green and red bell peppers, and cook until soft—about 5–7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
- Brown the beef: Add the ground beef to the skillet with the veggies. Cook until browned and no longer pink, breaking it apart with a spatula. Drain any excess fat to keep the casserole from getting greasy.
- Season and combine: Season the mixture with salt, pepper, and smoked paprika. Stir in the Worcestershire sauce for that extra umami punch. Then, add the softened cream cheese and stir until fully melted and creamy.
- Assemble the casserole: Transfer the beef and veggie mixture into a greased 9×13-inch baking dish. Top with shredded provolone and mozzarella cheeses, spreading them evenly across the top.
- Bake to bubbly perfection: Bake in a preheated oven at 375°F for about 15–20 minutes, or until the cheese is fully melted and bubbling with golden edges. Let it rest for 5 minutes before serving.
Notes
- For a spicier version, add some diced jalapeños or a pinch of cayenne pepper.
- This dish pairs well with a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 740mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg