Ingredients
Scale
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced (red and green for a pop of color)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Worcestershire sauce
Feel free to substitute the ground beef with ground turkey for a lighter option, or add a pinch of chili flakes for a spicy kick reminiscent of those lively Spanish markets I once roamed.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, sautéing until they soften and begin to caramelize, about 5-7 minutes.
- Stir in the minced garlic, cooking for another minute until fragrant. Remove the vegetables from the skillet and set them aside.
- In the same skillet, brown the ground beef over medium heat, breaking it apart with a wooden spoon until fully cooked, about 8-10 minutes.
- Drain any excess fat from the beef and return it to the skillet. Stir in the Worcestershire sauce, salt, and black pepper.
- Add the cream cheese to the beef mixture, stirring until it’s fully melted and combined.
- Transfer the beef mixture to a greased 9×13 inch baking dish. Layer the sautéed vegetables evenly over the top.
- Sprinkle the shredded provolone and mozzarella cheeses over the entire casserole.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Allow the casserole to cool for a few minutes before serving. This pause gives you a moment to reflect on the joy of sharing this meal with loved ones, just as I do when I cook with my daughters, Olivia and Isabella.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International