Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 onion, diced
- 3-4 bell peppers, diced (use a mix of red, green, and yellow for color)
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup beef or chicken broth
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup uncooked white rice (or brown rice)
- 1 1/2 cups shredded cheddar cheese (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the ground beef:
- In a large skillet or pot, cook the ground beef over medium heat until browned. Break it apart with a spoon as it cooks.
- Once browned, drain excess fat if necessary.
- Add vegetables:
- Add the diced onion, bell peppers, and minced garlic to the skillet with the ground beef.
- Cook for 5-7 minutes until the vegetables soften.
- Add the liquids and seasonings:
- Stir in the diced tomatoes (with juice), tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper.
- Bring the mixture to a simmer.
- Add the rice:
- Stir in the uncooked rice, making sure it is evenly distributed.
- Reduce the heat to low and cover the skillet.
- Let it simmer for about 20 minutes or until the rice is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Transfer to a baking dish:
- Pour the mixture into a large casserole dish (9×13 inches works well).
- Bake:
- If using cheese, sprinkle the shredded cheddar cheese over the top of the casserole.
- Cover the casserole with aluminum foil and bake for 25-30 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 if desired.
- Serve hot and enjoy!
Tips:
- You can add some heat by including diced jalapeños or a pinch of red pepper flakes.
- For a healthier version, use ground turkey and brown rice.
- This casserole reheats well, making it perfect for meal prep.
