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HAMBURGER BAKE WITH PEPPERS AND ONIONS
My Hamburger Mushroom Bake deluxe recipe now with peppers and onions instead of mushrooms. Many people don't like mushrooms, so this is a great alternative. This is a delicious and quite different version that you must try! I am sure you will enjoy it as much as my husband and I did.
11/2 lbs lean ground beef (0.68 kg)
2 tsp crushed garlic (10 mL)
11/2 tsp salt (7 mL)
1/2 tsp black pepper (2 mL)
8 oz cream cheese (250 g)
3 eggs
1/4 cup chopped green onions (60 mL)
Peppers and Onions Topping:
2 tbsp butter (30 mL)
1 onion, chopped
2 to 3 large bell peppers
1/2 tsp seasoning salt (2 mL)
1/4 tsp black pepper (1 mL)
11/2 tsp Dijon mustard (7 mL)
4 slices bacon, cooked crisp and chopped
11/2 cups grated Cheddar cheese (375 mL)
Preheat oven to 350°F (180°C).
In large frying pan, over medium heat, brown ground beef with garlic and sprinkle with salt and black pepper, stirring to mix well. Set aside to cool.
In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Stir in green onions Pour into bottom of a 2 qt (2 L) casserole dish. Press down.
In frying pan in butter, over medium heat, cook onions until softening and then add the peppers. Sprinkle with seasoning salt and black pepper. Cook until the peppers are soft and stir in Dijon mustard and cooked bacon bits. Place mixture on top of the meat. Sprinkle the top with grated Cheddar cheese. Bake about 25 minutes, or until set and bubbling hot.
Yield: 8 servings
1 serving
462.6 calories
30.2 g protein
35.0 g fat
0.9 g fiber
5.2 g net carbs
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