Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 medium bell peppers (red and green), thinly sliced
  • pinch of salt
  • 1.5 cups shredded Provolone cheese
  • 0.5 cup shredded low-moisture Mozzarella
  • Fresh parsley, chopped

Instructions:

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spatula, and cook until deeply browned and fully cooked through.
  2. Stir in the garlic powder, onion powder, salt, and pepper. Drain any excess fat from the skillet.
  3. In the same skillet, add another tablespoon of olive oil. Toss in the sliced onions and bell peppers with a pinch of salt; sauté for 5–7 minutes until tender and onions are translucent.
  4. Preheat your oven to 350°F (175°C).
  5. Transfer the browned beef and sautéed vegetables into a 9x13 inch baking dish, stirring them together until evenly distributed.
  6. Layer the shredded Provolone and Mozzarella evenly across the top of the mixture.
  7. Bake for 15–20 minutes, or until the cheese is bubbly and the edges are a toasted mahogany brown.
  8. Garnish with chopped fresh parsley before serving.