Effortless Stuffed Pepper Casserole Pioneer Woman Style

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or an oven-safe skillet.
2. Heat oil in the skillet over medium-high heat. Add onions and sauté until softened (about 5 minutes). Add chopped peppers and cook until slightly tender-crisp (another 5-7 minutes). Add garlic during the last minute.
3. Push vegetables to one side of the skillet. Add ground beef to the empty side and cook until fully browned, breaking it up as it cooks. Drain off any excess fat.
4. Reduce heat to medium. Stir in the cooked meat, vegetables, uncooked rice, water/broth, Worcestershire sauce, Italian herbs, salt, and pepper. Cook, stirring constantly, until the liquid is mostly absorbed by the rice (about 5 minutes).
5. In a separate bowl, whisk together the crushed tomatoes, tomato sauce, and brown sugar.
6. Pour half of the tomato sauce mixture over the meat/rice mixture in the skillet and stir gently to combine everything evenly. If not using an oven-safe skillet, transfer the mixture to the prepared baking dish.
7. Pour the remaining tomato sauce evenly over the top of the mixture. Cover the dish tightly with foil or a lid and bake for 35 minutes.
8. Remove foil/lid. Sprinkle the mozzarella and cheddar evenly over the top. Return to the oven, uncovered, for 10 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
9. Let the casserole rest for 5-10 minutes before garnishing with fresh parsley and serving hot.