Ground Beef and Pepper Casserole with Provolone (Print-Friendly Version)
Ground beef, onion and green pepper are coated with cream cheese and finished under provolone. Four ounces of provolone melt into the filling and the remaining two ounces cover the top. This is a spoonable beef casserole without bread, pasta or rice baked into it.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds lean ground beef
02 -
1 green bell pepper, chopped
03 -
1 sweet yellow onion, chopped
04 -
6 ounce provolone cheese, thinly sliced
05 -
4 ounce cream cheese, softened
06 -
2 tablespoon milk
→ Seasonings
07 -
1½ teaspoon garlic powder
08 -
1½ teaspoon salt
09 -
½ teaspoon ground pepper
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½ teaspoon onion powder
→ Garnish
11 -
Fresh parsley, chopped
# How to Make It:
01 -
Heat the oven to 350°F. Dice four ounces of provolone and reserve two ounces in thin slices.
02 -
Cook ground beef, chopped onion and pepper in a large skillet, breaking up the meat. Continue until the vegetables are softened and the beef reaches 160°F.
03 -
Drain excess fat carefully. Reduce the heat and stir in softened cream cheese, milk, diced provolone, garlic powder, onion powder and pepper.
04 -
Taste the cooked mixture and add salt as needed. Transfer to an oven-safe casserole dish in an even layer.
05 -
Cover with the reserved provolone slices and bake about ten to fifteen minutes, checking the center reaches 165°F. Rest briefly and garnish with parsley.
# Extra Suggestions:
01 -
Set aside two ounces of thin slices for the top before dicing the other four ounces.
02 -
Small softened cubes stir into the warm meat more easily than a cold block.
03 -
Soften the onion and pepper with the beef, stirring so they do not remain in large raw pockets.
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Provolone and cream cheese contain salt.
05 -
No.