Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1.5 lbs ground beef (680g) (or ground turkey/chicken/vegetarian mince)
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried basil (5ml)
  • 1/2 teaspoon salt (3g), plus more to taste
  • 1/4 teaspoon black pepper (1g), plus more to taste
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup beef broth (240ml) (or vegetable broth)
  • 1 cup uncooked long-grain rice (185g), rinsed
  • 3 bell peppers (a mix of colors is nice!), chopped (approx. 600g)
  • 1 1/2 cups shredded cheddar cheese (170g) (or your favorite cheese, like mozzarella or Monterey Jack)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in oregano, basil, salt, and pepper. Add crushed tomatoes, tomato sauce, and beef broth. Bring to a simmer.
  4. Stir in the rinsed rice and chopped bell peppers.
  5. Transfer the mixture to the prepared baking dish. Cover with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
  6. Remove the foil and sprinkle with shredded cheese. Bake for another 15 minutes, or until the cheese is melted and bubbly.
  7. Let the casserole rest for 5-10 minutes before serving.