Low Carb Unstuffed Cabbage Casserole
Creamy, juicy, and wildly comforting, this Low Carb Unstuffed Cabbage Casserole hits all the cozy-dinner notes without the fuss of rolling individual cabbage leaves.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground beef, lean or regular Room temperature
- 1 cup Onion, chopped About 1 onion
- 1 cup Bell pepper, chopped Any color, about 1 bell pepper
- 1 can (14.5 oz) Fire-roasted tomatoes, undrained
- Spices Salt, black pepper, garlic powder, paprika to taste
- 1 cup Shredded cheese, cheddar or Mexican blend Shredded
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.
- In a large skillet over medium-high heat, add the ground beef. Break it up and cook until browned and no pink remains, about 6–8 minutes.
- Drain excess fat if necessary, leaving a little for flavor. Reduce heat to medium.
- Add the chopped onion and chopped bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 4–5 minutes.
- Stir in the can of fire-roasted tomatoes with their juices. Season with salt, black pepper, garlic powder, and paprika to taste. Mix thoroughly and let simmer for 2–3 minutes so flavors meld.
- Transfer the beef and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheese over the top in an even layer.
- Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow flavors to settle.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool completely, then freeze in freezer-safe containers for up to 2 months.