Stuffed Pepper Casserole

Imagine a dish that encapsulates the hearty, comforting essence of a classic stuffed pepper, yet offers the convenience and ease of a casserole. This Stuffed Pepper Casserole combines savory ground beef, vibrant bell peppers, and aromatic onions in a rich tomato base,

Ingredients:

• 1 pound ground beef or turkey
• 1 cup chopped onion
• 3 bell peppers (red, yellow, green), chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup uncooked white rice
• 2 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
3. Add the chopped onion and bell peppers to the skillet. Sauté until softened, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the diced tomatoes (with their juice), tomato sauce, uncooked rice, broth, Italian seasoning, paprika, salt, and pepper. Stir to combine.
6. Bring the mixture to a simmer, then cover and cook on low heat for about 15-20 minutes, or until the rice is cooked and the liquid is mostly absorbed.
7. Transfer the mixture to a 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.