Savory One-Pan Stuffed Pepper Casserole

INGREDIENTS:

2 tablespoons olive oil
1 ½ pounds lean ground beef
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
14 ounces canned diced tomatoes
1 cup long grain white rice
1 ½ cups beef broth
1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
Fresh parsley for garnish

DIRECTIONS:

Preheat the Oven: Set your oven to 350°F (180°C).
Cook the Ground Beef: In a large skillet over medium-high heat, heat the olive oil and add the ground beef. Cook, breaking it up with a spatula, until it is no longer pink. Drain any excess fat.
Add Vegetables: Add the diced onion and bell peppers to the skillet. Sauté for 2-3 minutes until they start to soften.
Season: Stir in the minced garlic, Italian seasoning, Worcestershire sauce, salt, and black pepper. Cook for about 30 seconds until fragrant.
Combine with Tomatoes: Pour in the canned diced tomatoes and stir to mix well.
Add Rice and Broth: Stir in the rice and beef broth. Bring the mixture to a boil, then cover the skillet with a lid or foil.
Bake: Transfer the covered skillet to the oven and bake for 20-25 minutes, or until the rice is fully cooked. If the rice is not done, add a bit more broth or water as needed.
Add Cheese: Remove the cover, sprinkle the shredded cheese over the top, and set the oven to broil. Broil for 3-5 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Garnish with fresh parsley and serve hot.