Stuffed Pepper Casserole

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds ground beef (lean)
• 1 medium 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
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 14 ounces canned diced tomatoes
• 1 cup long grain white rice
• 1 1/2 cups beef broth
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or both)
• parsley (for garnish)

Method

1. 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.
2. 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.
3. Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.
4. 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).
5. 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.
6. Remove from the oven, and sprinkle with cheese.
7. 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.