This low carb cheesy beef and bell pepper casserole is a comforting dish that brings together the flavors of the Midwest with a modern twist.
Growing up, casseroles were a staple at our family gatherings, often made with whatever was fresh from the garden or available in the pantry.
This recipe is a nod to those simpler times, using ground beef and vibrant bell peppers to create a hearty meal that’s both satisfying and low in carbohydrates.
It’s perfect for those looking to enjoy a classic comfort food without the extra carbs, and it fits beautifully into a busy lifestyle, being easy to prepare and bake.
This casserole pairs wonderfully with a simple green salad dressed in a light vinaigrette, which adds a refreshing contrast to the rich, cheesy flavors.
You might also consider serving it alongside some roasted vegetables, like asparagus or Brussels sprouts, to keep the meal low carb.
For a touch of indulgence, a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives on top can elevate the dish even further.
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Ingredients
1 pound ground beef
2 bell peppers, sliced (red and green for color)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 cup shredded cheddar cheese
1/2 cup mozzarella cheese
1 tablespoon olive oil
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Add the ground beef to the skillet, cooking until browned and fully cooked.
Drain any excess fat.
Stir in the sliced bell peppers, salt, black pepper, and paprika.
Cook for another 5 minutes until the peppers are slightly tender.
Transfer the beef and pepper mixture into two individual-sized aluminum foil pans.
Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the beef mixture.
Place the pans in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool slightly before serving.
Storage Tips
Refrigerator:
Cool completely before storing.
Transfer to an airtight container or cover the foil pan tightly with foil or plastic wrap.
Store in the fridge for up to 4 days.
Freezer:
This casserole freezes well! Let it cool completely.
Wrap the foil pan tightly in plastic wrap, then foil, or transfer to a freezer-safe container.
Freeze for up to 3 months.
Reheating Instructions
From Refrigerator:
Reheat in a 350°F (175°C) oven for 15–20 minutes, or until heated through.
Or microwave individual portions for 1–2 minutes.
From Frozen:
Thaw overnight in the refrigerator.
Reheat in the oven at 350°F for 25–30 minutes, covered with foil to prevent over-browning.
Variations & Tips
Make it Spicy:
Add a pinch of cayenne pepper, crushed red pepper flakes, or chopped jalapeños to the beef mixture for a kick of heat.
Lighter Protein Options:
Substitute ground beef with ground turkey or chicken for a leaner version that’s just as satisfying.
Creamy Upgrade:
For a richer, creamier casserole, mix in ½ cup of sour cream or cream cheese with the cooked beef and pepper mixture before adding the cheese.
Vegetarian Version:
Swap the ground beef for a hearty veggie mix: diced mushrooms, zucchini, and even riced cauliflower work well. Adjust seasoning as needed.
Cheese Mix-Up:
Try swapping in Monterey Jack, Pepper Jack, or provolone for a different flavor profile.
Add Greens:
Toss in a handful of spinach or chopped kale when adding the bell peppers to sneak in some extra veggies.
Make-Ahead Tip:
Assemble the casserole up to a day ahead and refrigerate it unbaked. When ready to cook, just pop it in the oven as directed.
Nutritional Information (per serving)
Estimated values; actual amounts may vary based on specific ingredients used.
Calories: ~430
Protein: ~30g
Fat: ~32g
Saturated Fat: ~13g
Carbohydrates: ~8g
Net Carbs: ~6g (subtracting ~2g fiber)
Fiber: ~2g
Sugar: ~4g
Sodium: ~750mg
Cholesterol: ~95mg
Notes:
Using leaner meat or reduced-fat cheese will lower fat/calories.
Adding sour cream or cream cheese will increase fat and calories slightly.
For a keto-friendly version, double-check labels on cheese and spices for hidden carbs.