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)
2 tbsp Worcestershire sauce (use halal-certified if preferred)
salt and pepper (to taste)
8 oz provolone cheese (sliced)
1.5 cups mozzarella cheese (shredded)
1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Heat oil in a large skillet. Cook onions and peppers for 5-6 min until soft. Add garlic and cook 30 sec.
- Add ground beef, breaking it apart. Cook 7-8 min until browned. Season with salt and pepper. Drain excess fat if desired.
- Stir in Worcestershire sauce. Reduce heat to low. Add cream cheese and stir until melted and creamy.
- Transfer mixture to baking dish. Layer with provolone, then top with shredded mozzarella.
- Bake for 22-25 min until cheese is bubbly and golden. Let rest for 5 min before serving.
Notes
- For a leaner option, use 90/10 ground beef or ground turkey.
- Shred your own mozzarella from a block for the best melt.
- Assemble up to 24 hours ahead and refrigerate before baking (add 5-10 min bake time).
- Leftovers keep refrigerated for up to 4 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Keto-Friendly, Low-Carb
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 130 mg