Cook Time: 30 mins | Total Time: 30 mins | Yield: 6 Servings
If you are looking for a quick and easy recipe to try for tonight’s dinner, then this is one to try! This casserole is keto-friendly so you won’t feel guilty even if you eat a lot of it! Ready in just 30 minutes, this recipe is simply the best!
Ingredients:
3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
2 teaspoons Sea salt
1 teaspoon smoked paprika
4 ounces of Cream cheese
6 slices Provolone cheese (4 ounces)
1/4 c chicken bone broth
1 large onion (cut in half, and sliced into thin slices)
1/2 tablespoon Italian seasoning
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
2 pounds of Ground beef
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle salt and pepper on top to season.
Add the onions and bell peppers, then sauté for a few more minutes until soft.
Add the chicken broth and cream cheese, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Transfer the mixture from the skillet into an 8×11-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the dish.
Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese melts completely. Remove from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories 689.7 | Fat 48.9g | Protein 52.5g | Total Carbs 9.7g | Net Carbs 7.2g | Fiber 2.5g | Sugar 5.4g
Ingredients
- 3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
- 2 teaspoons Sea salt
- 1 teaspoon smoked paprika
- 4 ounces of Cream cheese
- 6 slices Provolone cheese (4 ounces)
- 1/4 c chicken bone broth
- 1 large onion (cut in half, and sliced into thin slices)
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 2 pounds of Ground beef
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle salt and pepper on top to season.
Add the onions and bell peppers, then sauté for a few more minutes until soft.
Add the chicken broth and cream cheese, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Transfer the mixture from the skillet into an 8×11-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the dish.
Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese melts completely. Remove from the oven.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
