Stuffed Pepper Casserole

Ingredients

• 1 pound ground beef
• 2 bell peppers, chopped (any color)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 (15 oz) can low sodium beef broth
• 1 (15 oz) can diced tomatoes (with juices)
• 1 cup uncooked long grain white rice
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 ½ cups shredded cheddar or mozzarella cheese

Instructions

1. Cook the Beef
   • In a large skillet or Dutch oven, brown ground beef over medium heat.
   • Drain excess grease if needed.
2. Add Veggies & Seasoning
   • Stir in chopped bell peppers, onion, and garlic.
   • Cook until softened (about 5 minutes).
   • Add Worcestershire sauce, salt, pepper, and Italian seasoning.
3. Add Rice & Liquids
   • Stir in uncooked rice, diced tomatoes (with juice), and beef broth.
   • Mix well and bring to a boil.
4. Simmer
   • Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
5. Make it Cheesy
   • Sprinkle shredded cheese on top.
   • Cover again for 2–3 minutes until melted.
6. Serve & Enjoy
   • Fluff with a fork and serve hot.

Tips & Variations

• Swap ground beef with ground turkey or chicken for a lighter option.
• Add a pinch of red pepper flakes for heat.
• Make it extra hearty by adding black beans or corn.