Stuffed Pepper Casserole

Step 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.

Step 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.

Step 3

Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.

Step 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).

Step 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.

Step 6

Remove from the oven, and sprinkle with cheese.

Step 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.