- 2 lb Ground beef
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- 3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
- 1 large Onion (cut in half, sliced into thin slices)
- 1/2 tbsp Italian seasoning
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 4 oz Cream cheese (cut into pieces and softened at room temperature)
- 1/4 cup Chicken broth, reduced sodium
- 6 slices Provolone cheese (~4 oz)
- Serving size is about 1 cup or one-sixth of the dish. Store leftovers in an airtight container in the fridge for 3-5 days. You can prepare the beef and slice vegetables ahead of time, or fully assemble and refrigerate the casserole before baking. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven for 20 minutes. For freezing, assemble without baking, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. When baking from frozen, cover with foil to prevent the cheese from over-browning and increase bake time accordingly.
