Directions:
Preheat oven to 350°F (175°C).
In a skillet, brown the ground beef over medium heat. Halfway through, add onions and garlic. Cook until the beef is no longer pink and the onions are softened. Drain excess grease.
Stir in bell peppers, tomatoes, rice, beef broth, Worcestershire sauce, oregano, salt, and pepper.
Transfer the mixture into a greased 9×13-inch baking dish, spreading evenly.
Cover with foil and bake for 65-75 minutes, or until rice is tender.
Remove from oven, sprinkle with cheddar cheese, and bake for an additional 5 minutes until cheese is melted.
Garnish with fresh parsley if desired.
Variations & Tips:
Substitute ground beef with ground turkey or a plant-based alternative for a healthier option.
Add diced jalapeño for a spicy kick.
Enjoy leftovers reheated the next day.
Experiment with different cheese blends for varied flavors.
Ensure Worcestershire sauce and beef broth are gluten-free if needed, and consider a rice alternative for a gluten-free dish.
This Stuffed Bell Pepper Casserole is a comforting, flavorful meal that’s sure to gather everyone around the table, creating new memories while cherishing the old. Enjoy!
Every time I make this recipe for my hubby, we make extra to freeze them for later
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