1 ½cupsshredded cheesecheddar, mozzarella, or both
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.
If you choose an oven-proof skillet, you can make this entire meal in the same pan! Otherwise, transfer the mixture to a shallow 3.5-quart casserole dish (a 9x13-inch Pryex works well) before baking.
Add additional flavor by using fire-roasted diced tomatoes or Rotel in place of regular diced tomatoes.
Instead of ground beef, or in place of some of it, use ground turkey or ground Italian sausage.
The Rice May Need Extra Time, so be sure to test it at the end of the 20 minutes. If it's still a bit crunchy, you can add a splash of water or broth and put it back in the oven for 5 minutes until it's done.
To Store: Keep leftovers in an airtight container in the fridge. Stuffed pepper casserole will stay fresh for up to 4 days.
To Reheat: Use the microwave to reheat the casserole quickly, or add servings to a pot and heat over medium-low heat until warmed through.
To Freeze: This casserole can be frozen for up to 3 months. Either freeze the whole thing after baking or freeze individual servings in freezer containers. Let thaw overnight before reheating.
To Make Ahead: Cook the recipe through step 3. Allow the pepper, meat, and tomato mixture to cool, and store in the fridge for up to 2 days. When you're ready to make dinner, start from step 4.