Stuffed Pepper Casserole

 

Ingredients:

1 pound lean ground beef

2 large bell peppers, seeded and diced

1 onion, peeled and diced

1 ½ cups beef stock

15 ounces diced tomatoes (fire-roasted recommended)

1 cup long-grain white rice, uncooked

2 cups shredded cheese, divided

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1 ½ teaspoons Montreal grill seasoning

½ teaspoon salt

½ teaspoon pepper

½ teaspoon smoked paprika

Directions:

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.

Add the diced bell peppers, onion, and garlic to the skillet. Cook for 5 minutes or until softened.

Stir in the beef stock, diced tomatoes, Worcestershire sauce, Montreal grill seasoning, salt, pepper, and smoked paprika. Simmer for 5 minutes.

Mix in the uncooked rice and 1 cup of shredded cheese. Stir well until evenly combined.

Transfer the mixture to the prepared baking dish and cover tightly with aluminum foil.

Bake for 45 minutes, or until the rice is tender and the liquid is absorbed.

Remove the foil, sprinkle the remaining 1 cup of shredded cheese over the casserole, and return to the oven for 5-10 minutes until the cheese is melted and bubbly.

Let the casserole sit for 5 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Servings: 6 servings | Kcal: 380 kcal per serving