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4 servings
Ingredients:
• 1¼ lbs. 95% lean ground beef• 2 cups diced red bell pepper
• 2 cups largely diced green cabbage
• 1, (14.5-oz.) can plain (nothing-added) crushed tomatoes
• 2 chopped scallions
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp dried oregano
• 1 cup reduced-fat, shredded mozzarella
Directions:
1. In a non-stick skillet, cook the ground beef over medium to high heat, stirring constantly to break up the meat into small pieces for about 5 minutes.
2. Once the meat is cooked, transfer it into a bowl and set aside.
3. In the same skillet, add the green cabbage, red peppers, tomatoes, and scallions, and cook over medium heat for about 5 minutes until the cabbage is tender.
4. Combine the cooked ground beef with the cabbage mix, and add salt, pepper, and dried oregano.
5. Spread this mix into an ovenproof enamel or ceramic casserole dish (12-inch for 4 servings) and cover with the reduced-fat mozzarella cheese.
6. Bake at 400°F for about 10 minutes until the cheese is bubbly and well browned.
7. Divide casserole into equal portions (about 2½ cups per serving) and serve.
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