STUFFED PEPPER CASSEROLE

Ingredients:

• 1 lb (450g) ground beef or turkey
• 1 onion, chopped
• 3 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz/411g) diced tomatoes, undrained
• 1 can (8 oz/227g) tomato sauce
• 1 cup (240ml) beef or chicken broth
• 1 cup (185g) uncooked white or brown rice
• 1 ½ cups (170g) shredded cheese (cheddar, mozzarella, or a mix)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook the Ground Meat: In a large skillet over medium heat, cook the ground beef or turkey until browned. Break it apart as it cooks. Drain any excess fat.
3. Sauté Vegetables: Add the chopped onion, bell peppers, and minced garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
4. Add Tomatoes and Seasoning: Stir in the diced tomatoes (with their juice), tomato sauce, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes to let the flavors meld.
5. Add Broth and Rice: Pour in the broth and uncooked rice. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Transfer to Baking Dish: Once the rice is cooked, transfer the mixture to a lightly greased 9×13-inch (23×33 cm) baking dish.
7. Top with Cheese: Sprinkle the shredded cheese evenly over the top of the casserole.
8. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or basil if desired. Serve warm.

Tips:

• You can customize this recipe by adding other vegetables like corn or zucchini.
• For extra flavor, try adding a pinch of red pepper flakes or smoked paprika.
• This casserole can be made ahead and reheated; it also freezes well.