Name: Stuffed Pepper Casserole
Ingredients: 2 tablespoons olive oil; 1 ½ pounds ground beef lean; 1 yellow onion diced; 1 medium red bell pepper diced; 1 medium green bell pepper diced; 3 small cloves garlic minced; 1 teaspoon Italian seasoning or cajun seasoning; 2 teaspoons Worcestershire sauce; ½ teaspoon salt; ¼ teaspoon ground black pepper; 14 ounces canned diced tomatoes; 1 cup long grain white rice; 1 ½ cups beef broth; 1 ½ cups shredded cheese cheddar, mozzarella, or both; parsley for garnish

Ingredients

Scale

2 tablespoons olive oil
1 ½ pounds ground beef lean
1 yellow onion diced
1 medium red bell pepper diced
1 medium green bell pepper diced
3 small cloves garlic minced
1 teaspoon Italian seasoning or cajun seasoning
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
14 ounces canned diced tomatoes
1 cup long grain white rice
1 ½ cups beef broth
1 ½ cups shredded cheese cheddar, mozzarella, or both
parsley for garnish

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Instructions

Preheat the oven to 350°F/180°C. In a pan, or in a heat resistant skillet over medium-high heat and heat olive oil, and add ground beef.
Saute while breaking it with a spatula until it’s no longer pink. Drain the fat, then add the onion, and bell peppers. Cook for 2-3 minutes.
Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.
Add rice, and beef broth. Stir and bring to a boil, then cover with a lid (or foil if using a casserole dish that doesn’t have a lid).
Place in the oven for 20-25 minutes. It’s ready to be removed when the rice is cooked through (I try the rice and see if it still has a crunch). If not, return to the oven and add a splash of water IF necessary.
Remove from the oven, and sprinkle with cheese.
Then return to the oven and place under the broiler for 3-5 minutes or until the cheese has melted and bubbly. Garnish with fresh parsley and serve.