Easy Stuffed Pepper Casserole
Ingredients
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1 lb ground beef
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2 bell peppers, chopped
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1 onion, finely chopped
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3 cloves garlic, minced
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1 Tbsp Worcestershire sauce
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1 (15 oz) can low-sodium beef broth
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1 (15 oz) can diced tomatoes
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1 cup uncooked long-grain white rice
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1 Tbsp Italian seasoning
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1 tsp salt
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½ tsp black pepper
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¾ cup mozzarella cheese, shredded
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¾ cup cheddar cheese, shredded
Instructions
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Brown & Sauté: Cook beef in a large skillet over medium-high heat. Add peppers and onion; cook until softened (5–10 min).
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Add Garlic: Stir in garlic; cook 1–2 min.
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Simmer: Add Worcestershire, broth, tomatoes, rice, seasoning, salt, and pepper. Bring to boil; cover and simmer 20 min, stirring halfway, until rice is tender.
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Cheese: Stir in half the cheese until melted. Top with remaining cheese; cover to melt or broil briefly.
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Serve: Enjoy hot.
