Name: Stuffed Pepper Casserole Recipe
Ingredients: 1 lb ground beef or turkey; 3 bell peppers (red, green, yellow), diced; 1 small onion, chopped; 3 cloves garlic, minced; 1 cup uncooked white rice; 2 cups beef broth or chicken broth; 1 (14.5 oz) can diced tomatoes; 1 (8 oz) can tomato sauce; 1 tsp Italian seasoning; 1/2 tsp paprika; Salt & pepper, to taste; 1 ½ cups shredded cheddar or mozzarella cheese; Fresh parsley, for garnish (optional)

Ingredients

Scale

1 lb ground beef or turkey
3 bell peppers (red, green, yellow), diced
1 small onion, chopped
3 cloves garlic, minced
1 cup uncooked white rice
2 cups beef broth or chicken broth
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp paprika
Salt & pepper, to taste
1 ½ cups shredded cheddar or mozzarella cheese

Fresh parsley, for garnish (optional)

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Instructions

In a large skillet or oven-safe pot, cook ground beef over medium heat until browned. Drain excess fat.
Add diced peppers, onion, and garlic. Cook for 3–4 minutes until slightly softened.
Stir in uncooked rice, diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
Bring mixture to a boil, then reduce heat, cover, and simmer for 18–20 minutes or until rice is tender.
Preheat oven to 375°F (190°C) if using a casserole dish.
If transferring to a casserole dish, pour mixture into a greased 9×13 baking dish.
Sprinkle shredded cheese evenly over the top.
Bake uncovered for 10–15 minutes, or until cheese is melted and bubbly.
Garnish with parsley and serve hot!