Ingredients
Scale
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (green, red, or mixed, diced)
- 2 cloves garlic (minced)
- 8 oz cream cheese (softened to room temperature)
- 2 tbsp Worcestershire sauce
- Salt and pepper (to taste)
- 8 oz provolone cheese (sliced)
- 1.5 cups mozzarella cheese (shredded)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9×13 baking dish with non-stick spray.
- In a large skillet, heat the olive oil over medium heat until it shimmers. Add the diced onions and bell peppers, cooking for about 5-6 minutes until tender and fragrant.
- Add minced garlic, stirring for about 30 seconds to release its aroma.
- Add the ground beef to the skillet, breaking it up as it cooks. Season with salt and pepper and cook for 7-8 minutes until browned, draining excess fat if necessary.
- Stir in Worcestershire sauce, then lower heat and add softened cream cheese, stirring until melted into a creamy sauce.
- Transfer the beef mixture to the prepared baking dish. Layer torn provolone pieces on top, and sprinkle shredded mozzarella.
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden. Let rest for 5 minutes before serving.
Notes
Garnish with fresh parsley and pair with a side salad or zucchini noodles to keep it low-carb. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg