Ingredients:

  • Tablespoons Olive Oil
  • large Yellow Onion, finely chopped
  • medium Bell Peppers (mixed colours recommended), diced
  • cloves Garlic, minced
  • lbs Ground Beef (85/15 lean recommended)
  • cup Uncooked White Rice (Long-grain preferred)
  • (14.5 oz) can Canned Diced Tomatoes, undrained
  • (15 oz) can Tomato Sauce (or Passata)
  • cups Beef Broth (Low Sodium)
  • Tablespoon Worcestershire Sauce
  • teaspoon Dried Oregano
  • teaspoon Dried Basil
  • Salt and Black Pepper to taste
  • cups Shredded Mozzarella Cheese
  • Tablespoons Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch casserole dish.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and diced peppers; sauté until softened, about 5-7 minutes. Stir in the minced garlic during the last minute until fragrant.
  3. Add the ground beef to the skillet. Break it up with a spoon and cook until browned through. Drain off any excess fat.
  4. Stir the uncooked rice, diced tomatoes (with their juice), tomato sauce, beef broth, Worcestershire sauce, oregano, and basil into the skillet mixture. Season generously with salt and pepper.
  5. Bring the mixture to a gentle simmer. Once simmering, cover the skillet and cook for 10 minutes, stirring once to prevent rice sticking.
  6. If your skillet is not oven-safe, transfer the entire contents into your prepared 9x13 inch baking dish, spreading it evenly.
  7. Cover the baking dish tightly with foil. Bake for 20 minutes to ensure the rice cooks through properly.
  8. Remove the foil. Sprinkle the shredded cheese evenly over the top. Return the casserole to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let the casserole rest on the counter for 5 minutes before serving. Garnish with fresh parsley, if using.