Stuffed Pepper Casserole Recipe
Ingredients:
1 lb ground beef (or turkey)
1 large onion, chopped
2 bell peppers, chopped (choose any color or a mix)
1 cup cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
Salt and pepper, to taste
Olive oil for cooking
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or a little olive oil.
Cook the Ground Beef:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain any excess fat if necessary.
Sauté the Vegetables:
Add the chopped onions and bell peppers to the skillet with the beef. Cook for about 5-7 minutes, or until the vegetables are softened.
Combine Ingredients:
Stir in the cooked rice, diced tomatoes, tomato sauce, Worcestershire sauce, and all the seasonings (garlic powder, onion powder, oregano, basil, and red pepper flakes). Season with salt and pepper to taste.
Let the mixture simmer for about 5 minutes to heat through and allow the flavors to meld together.
Assemble the Casserole:
Pour the beef and vegetable mixture into the prepared baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley or basil if desired.
