Spicy Beef & Bell Pepper Casserole with Cheddar
A hearty, protein-packed casserole with lean ground beef, colorful bell peppers, and a melty cheddar crust, perfect for weeknight dinners. This American-inspired keto recipe, ready in about 45 minutes, pairs Ground beef (lean), Red bell pepper, Green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb Ground beef (lean)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1/2 cup Diced tomatoes
- 1 cup Cheddar cheese
- 1/2 cup Heavy cream
- 1 tsp Cumin
- 1/4 tsp Cayenne pepper
- 1/2 tsp Onion powder
- 1 tbsp Olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Dice bell peppers into 1/4-inch pieces, then heat 1 tbsp olive oil in a skillet over medium heat until hot. Add peppers and cook for 6-7 minutes until softened but still crisp-tender.
- Step 2: Add ground beef to the skillet, breaking it apart with a spoon, and cook for 8 minutes until browned; drain excess fat. Stir in diced tomatoes, cumin, cayenne, and onion powder, then cook for 2 minutes until flavors meld.
- Step 3: Whisk heavy cream and 1/2 cup cheddar in a bowl until smooth, then pour over the beef mixture. Stir until evenly distributed and the sauce thickens slightly.
- Step 4: Transfer to a greased 8x8-inch baking dish, top with remaining 1/2 cup cheddar, and bake uncovered for 22-25 minutes until the cheese is golden and bubbly.
