Ingredients
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
1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Sauté the diced onions and bell peppers for 5-6 minutes until they begin to soften.
3. Add the minced garlic and cook for another 30 seconds.
4. Add the ground beef to the skillet and season with salt and pepper. Cook for 7-8 minutes until browned. Drain any excess fat.
5. Stir in the Worcestershire sauce. Reduce the heat and add the softened cream cheese, stirring until creamy.
6. Transfer the mixture to a 9×13 baking dish.
7. Layer with sliced provolone cheese and top with shredded mozzarella.
8. Bake for 22-25 minutes, or until the cheese is melted and bubbly.
9. Let the casserole rest for 5 minutes before serving.
Notes
This casserole pairs well with a side salad or garlic bread.
Use a mix of red and green bell peppers for extra color and flavor.
Leftovers reheat well and can be stored in the fridge for up to 3 days.
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion