Stuffed Pepper Casserole

Ingredients

1 pound ground beef

2 bell peppers, chopped

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp 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 (8 oz) can tomato sauce

1 tsp Italian seasoning

½ tsp salt (or to taste)

½ tsp black pepper

1 ½ cups shredded mozzarella or cheddar cheese

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Instructions

1. Cook the Beef & Veggies

In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned.

Drain excess fat.

Add chopped bell peppers, onion, and garlic. Cook for about 5 minutes until softened.

2. Build the Base

Stir in Worcestershire sauce, diced tomatoes (with juices), tomato sauce, beef broth, Italian seasoning, salt, and pepper.

Mix well to combine.

3. Add Rice

Stir in uncooked rice.

Bring mixture to a boil, then reduce heat to low.

Cover and simmer for 20–25 minutes, stirring occasionally, until rice is tender and most of the liquid is absorbed.

4. Cheesy Finish

Once rice is cooked, sprinkle shredded cheese evenly over the top.

Cover again and cook for another 2–3 minutes, until cheese is melted and gooey.

5. Serve

Scoop into bowls, garnish with fresh parsley if desired, and enjoy!

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