Cheesy Ground Beef & Bell Pepper Casserole
Ingredients
2 pounds (900 g) lean ground beef
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 bell peppers (red, yellow, and green), sliced
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
½ teaspoon onion powder
Salt and black pepper, to taste
1 (14.5-ounce/410 g) can diced tomatoes, drained
2 tablespoons tomato paste
1 cup beef broth
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 3–4 minutes until softened, then stir in the garlic.
Add the ground beef and cook until browned. Drain excess fat if needed.
Stir in the sliced bell peppers and cook for 5–7 minutes until slightly tender.
Mix in the Italian seasoning, smoked paprika, onion powder, salt, and pepper.
Add the diced tomatoes, tomato paste, and beef broth. Simmer for 5 minutes until slightly thickened.
Transfer the mixture to the prepared baking dish.
Sprinkle the mozzarella and cheddar evenly over the top.
Bake for 20–25 minutes, until the cheese is melted, bubbly, and lightly browned. Broil for 2–3 minutes if you’d like a more golden top.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Garlic bread
Steamed broccoli
Green salad
Cauliflower rice (for a low-carb option)
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until heated through.
