This dish is a savory, “unstuffed” version of traditional stuffed peppers. It’s easy to prepare, packed with flavor, and features a delicious cheesy crust.
Ingredients
- 1 lb (450g) Ground beef (lean)
- 2 large Green bell peppers, chopped into bite-sized chunks
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 cup Shredded mozzarella or Monterey Jack cheese
- 1/2 cup Beef broth or tomato sauce (depending on desired richness)
- 1 tsp Italian seasoning (or a mix of dried oregano and basil)
- 1/2 tsp Smoked paprika
- Salt and pepper to taste
- 1 tbsp Olive oil
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Grease a glass baking dish with a bit of oil or cooking spray.
- Brown the Meat: In a large skillet over medium-high heat, add the olive oil and brown the ground beef. Break it into crumbles as it cooks. Drain any excess fat.
- Sauté Aromatics: Add the diced onions and green peppers to the skillet with the beef. Sauté for about 5–7 minutes until the peppers begin to soften and the onions are translucent. Stir in the garlic and cook for another minute.
- Season: Stir in the salt, pepper, Italian seasoning, and smoked paprika. Pour in the beef broth (or tomato sauce) to keep the mixture moist during baking.
- Assemble: Transfer the beef and pepper mixture into the prepared baking dish. Spread it out evenly. Top generously with the shredded cheese.
- Bake: Bake for 15–20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.
- Serve: Let it rest for 5 minutes before serving. It’s excellent on its own or served over a side of cauliflower rice or quinoa.
Tips for Success
- Extra Texture: If you like a bit of a crunch, broil the casserole for the last 2 minutes to get those crispy brown spots on the cheese.
- Spice it up: Add a pinch of red chili flakes if you prefer a bit of heat.
