2 lbs lean ground beef (ground sirloin or 93/7 ground beef)

1 medium red bell pepper, thinly sliced (about 1–1½ inches long)

1 medium green bell pepper, thinly sliced (about 1–1½ inches long)

1 medium yellow onion, diced

3 garlic cloves, minced

½ teaspoon fine salt

¼ teaspoon black pepper

1½ teaspoons dried Italian seasoning

1 teaspoon paprika

3 cups frozen cauliflower rice (approximately 10 ounces)

8 ounces cream cheese (full-fat or reduced-fat)

6–7 ounces sliced provolone cheese (9–10 slices or 1 package)

Chopped fresh parsley, optional for garnish

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Preheat Oven: Set your oven to 350°F (175°C).
Cook the Beef and Vegetables: In a large oven-safe skillet over medium heat, add ground beef, bell peppers, onions, and garlic. Break the beef into pieces while cooking for 8–10 minutes. Drain excess grease if necessary.
Add Seasonings and Cream Cheese: Reduce heat to low. Stir in salt, pepper, Italian seasoning, and paprika. Add cauliflower rice and cream cheese, mixing until the cream cheese is fully melted and incorporated.
Add Cheese and Bake: Layer provolone cheese slices evenly on top of the mixture. Bake in the preheated oven for 10–12 minutes, until the cheese is melted and lightly golden.
Garnish and Serve: Let the casserole sit for 5–10 minutes. Sprinkle with fresh parsley if desired. Serve warm and enjoy!

Oven-Safe Skillet: If you don’t have an oven-safe skillet, transfer the mixture to a 9×13 casserole dish before adding cheese and baking.
Extra Flavor: Add 2–3 tablespoons of Worcestershire sauce or coconut aminos to the beef mixture for a richer taste.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven, microwave, or a skillet with a splash of water to keep it moist.
Substitutions: You can use mozzarella or white cheddar in place of provolone. Ground turkey, chicken, or bison can substitute for beef.