Ingredients:

  • tablespoons Olive Oil
  • large Yellow Onion, diced
  • large Green Bell Peppers, chopped
  • large Red Bell Pepper, chopped
  • cloves Garlic, minced
  • lbs Ground Beef (80/20 recommended)
  • cup Uncooked White Rice, rinsed
  • cups Beef or Vegetable Broth
  • (14.5 oz) can Diced Tomatoes, undrained
  • (8 oz) can Tomato Sauce
  • tablespoon Worcestershire Sauce
  • teaspoon Dried Oregano
  • teaspoon Dried Basil
  • Salt & Black Pepper, to taste
  • cup Shredded Cheddar Cheese (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your baking dish or oven-safe skillet.
  2. Heat oil in the skillet over medium-high heat. Add the onions and all the chopped peppers. Cook until softened, about 5–7 minutes. Add the minced garlic for the last minute until fragrant.
  3. Push the vegetables to one side of the skillet. Add the ground beef and brown thoroughly, breaking it up with a spoon. Drain off any excess fat.
  4. Return the vegetables to the meat. Stir in the uncooked rice, canned diced tomatoes (with juice), tomato sauce, broth, Worcestershire sauce, oregano, and basil. Season generously with salt and pepper.
  5. Stir everything until just combined. Transfer the mixture to the prepared baking dish if you were using a skillet.
  6. Cover the dish tightly with aluminium foil and bake for 30 minutes.
  7. Carefully remove the foil. Sprinkle the cheese evenly over the top, if using. Return the casserole to the oven, uncovered, for an additional 10–15 minutes, or until the rice is tender and the cheese is melted and golden brown.
  8. Let the casserole rest for 5–10 minutes before serving to allow the liquid to settle.