Stuffed Pepper Casserole

Ingredients

Main Components:

• 1½ lbs lean ground beef

• 2 green bell peppers, diced

• 1 red bell pepper, diced

• 1 medium onion, diced

• 4 cloves garlic, minced

Rice & Liquid Base:

• 1½ cups uncooked long grain white rice

• 3 cups beef broth

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 (8 oz) can tomato sauce

• 3 tablespoons tomato paste

Seasonings:

• 2 teaspoons salt

• ½ teaspoon black pepper

• 1½ teaspoons Italian seasoning

• 1 tablespoon Worcestershire sauce

• ½ teaspoon paprika

Cheese & Oil:

• 1 tablespoon olive oil

• 2 cups shredded sharp cheddar cheese

• Fresh parsley for garnish

Instructions

Prepare and Brown:

1. Preheat oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray

2. In a large skillet with high sides, heat olive oil over medium-high heat

3. Add ground beef, diced bell peppers, and onion

4. Cook and crumble beef until no longer pink and vegetables are soft, about 8-10 minutes

5. Drain excess grease and return mixture to skillet

Season and Combine:
6. Add minced garlic, salt, pepper, Italian seasoning, paprika, and Worcestershire sauce
7. Stir in tomato paste and cook for 1 minute
8. Add diced tomatoes, tomato sauce, beef broth, and uncooked rice
9. Stir mixture really well to combine all ingredients

Bake:
10. Transfer mixture to prepared casserole dish and cover tightly with aluminum foil
11. Bake for about 1 hour, stirring halfway through to ensure rice cooks evenly
12. Check that rice is completely tender before proceeding

Finish with Cheese:
13. Remove foil and top with shredded cheddar cheese
14. Return to oven for 5-7 minutes until cheese is completely melted and bubbly
15. Garnish with fresh parsley and serve hot