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:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- 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.
- Sauté Vegetables: Add the chopped onion, bell peppers, and minced garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- 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.
- 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.
- Transfer to Baking Dish: Once the rice is cooked, transfer the mixture to a lightly greased 9×13-inch (23×33 cm) baking dish.
- Top with Cheese: Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- 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.
