Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef (680 g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 3 bell peppers (red, yellow, orange), chopped
  • 2 cups cooked long-grain rice (about 400 g cooked)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1/2 cup beef broth (120 ml)
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups shredded cheddar cheese (about 170 g)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened.
  3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in oregano, basil, red pepper flakes (if using), salt, and pepper.
  5. In a large bowl, combine the cooked ground beef mixture, chopped bell peppers, cooked rice, diced tomatoes (with their juice), tomato sauce, beef broth, and Worcestershire sauce. Mix well.
  6. Pour the mixture into the prepared baking dish. Spread evenly.
  7. Cover the baking dish with foil and bake for 20 minutes.
  8. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  9. Return to the oven and bake uncovered for another 15 minutes, or until the cheese is melted and bubbly. This Stuffed Pepper Casserole is ready!