Ground beef casserole with peppers and eggplant

Ground beef casserole with peppers and eggplant

Yes, this casserole takes time to prepare, but it is not difficult. You can even bake it a day ahead. The result is a festival of low-carb flavors and colors that will make you happy!

Ground beef casserole with peppers and eggplant

Yes, this casserole takes time to prepare, but it is not difficult. You can even bake it a day ahead. The result is a festival of low-carb flavors and colors that will make you happy!
USMetric
2 servingservings

Ingredients

  • 1 (5 oz.) 1 (140 g) red bell pepperred bell peppers
  • 4 (1 lb) 4 (450 g) tomatotomatoes
  • 3 tbsp 3 tbsp olive oil
  • 1¼ lbs 550 g eggplant
  • salt and ground black pepper
  • 7 oz. 200 g ground beef or ground chicken
  • 7 oz. (6½ cups) 200 g (1.6 liters) fresh spinach
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Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C).
  2. Put the whole pepper in the middle of the oven on a baking sheet and roast for 25 to 30 minutes until blackened.
  3. Quarter and seed the tomatoes. Place them skin side down in a baking dish. Drizzle with 1/3 of the olive oil and season with salt and pepper. Place the dish next to the peppers and bake for 30 minutes until skins are wrinkled and beginning to brown.
  4. Slice the eggplant lengthwise into 1/2" (1 cm) thick slabs. Heat a grill pan over medium-high heat. Working in batches, add the eggplant and cook, turning frequently, until softened and browned. Transfer the eggplant to a plate, drizzle with half of the leftover olive oil, and season with salt and pepper. Repeat until all the slices are grilled.
  5. Remove the bell pepper and tomatoes from the oven (keep the oven on). Toss the blackened bell peppers into a plastic bag and close it tight. Set aside until cool enough to handle.
  6. Meanwhile, heat the rest of the olive oil in a skillet over medium-high heat. Add the meat and cook, stirring to break up the clumps, until browned.
  7. Add the spinach and cook until the spinach wilts and the meat is cooked through. Season with salt and pepper.
  8. Remove the bell peppers from the bag and peel them. Cut them in half, discard the seeds, and slice the peppers.
  9. Spoon the spinach and meat mixture into a casserole dish. Next, add the roasted pepper slices. Then add a layer of eggplant slices and finish with the tomatoes, skin side down.
  10. Cover the dish with aluminum foil and bake for 20 minutes until bubbling.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple". This recipe is slightly modified.

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