Stuffed Bell Pepper Casserole

Servings: 6-8

INGREDIENTS:

4 cups diced bell peppers (variety of colors)

1 lb ground beef

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup long-grain white rice, uncooked

2 cups beef broth

2 tsp Worcestershire sauce

1 tsp dried oregano

Salt and black pepper to taste

1 ½ cups shredded cheddar cheese

Fresh parsley for garnish (optional)

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 …