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Stuffed Bell Pepper Casserole

Ingredients

  • 2 Pounds ground chuck
  • 2-3 bell peppers diced & seeds removed
  • 1 Medium onion diced
  • 4 cloves of garlic minced
  • 2 Tsp salt
  • 1/2 Tsp black pepper
  • 1-1/2 Tsp Italian seasoning
  • 3 Tbsp tomato paste
  • 1 14.5oz can diced tomatoes
  • 3 Cups beef broth
  • 1-1/2 Cups white long grain rice uncooked
  • 2 Cups Cheddar cheese shredded

Instructions

  • Preheat oven to 350F degrees and spray a 9"x 13" casserole dish with nonstick cooking spray.
  • In a large skillet - add ground beef, diced green peppers and onion and cook over medium heat. 
  • Cook and break up the ground beef until no longer pink and the peppers and onions are soft. Turn off the heat. Drain off the excess grease.
  • Stir in the minced garlic, salt, pepper, Italian seasoning, tomato paste and diced tomatoes, & beef broth. Next, add in your uncooked rice and stir the mixture again and place into your baking dish. Sometimes I use fresh tomatoes from my garden instead of canned diced tomatoes if I have a bunch and they need to be used up.
  • Cover with aluminum foil and bake in the oven at 350 for an hour. Stir the mixture halfway through cooking to insure that the rice gets evenly cooked. The casserole is done once the rice is completely cooked and tender.
  • Remove the casserole and top with shredded cheese. Place the dish back into the oven for about 5 or so minutes until the cheese has melted. Serve while hot.