Easy Stuffed Pepper Casserole

  1. Brown the Meat & Sauté Veggies: In a large skillet, cook the 1 pound of ground beef over medium-high heat, breaking it apart as it browns. Once the beef is mostly cooked, add in the 2 chopped bell peppers and 1 finely chopped onion. Cook for 5-10 minutes, or until they begin to soften.
  2. Add Aromatics: Add the 3 cloves of minced garlic to the beef and vegetable mixture. Cook for another minute or two, just until you can start to smell the garlic.
  3. Simmer the Mixture: Stir in the rest of the ingredients, with the exception of the cheese. Add the 1 tablespoon of Worcestershire sauce, 1 (15 oz) can of beef broth, 1 (15 oz) can of diced tomatoes, 1 cup of uncooked rice, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Bring the mixture to a boil. Cover the skillet, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through, until the rice is tender and has absorbed the liquid.
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