Stuffed Pepper Beef Casserole (Print Version)

# Ingredients:

→ Hearty Base

01 - 1 pound ground beef
02 - 2 bell peppers, chopped
03 - 1 onion, finely chopped
04 - 3 cloves garlic, minced

→ Flavor Builders

05 - 1 tablespoon Worcestershire sauce
06 - 1 tablespoon Italian seasoning
07 - 1 teaspoon salt
08 - ½ teaspoon ground black pepper

→ Liquid and Rice

09 - 15 ounces low-sodium beef broth
10 - 15 ounces canned diced tomatoes
11 - ¾ cup uncooked long grain white rice

→ Cheesy Goodness

12 - ¾ cup shredded mozzarella cheese
13 - ¾ cup shredded cheddar cheese

# Instructions:

01 - Heat a large skillet over medium heat and add ground beef. Cook while breaking apart with a spatula until mostly browned.
02 - Add chopped onions and bell peppers to the skillet with beef. Cook for 5 to 10 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 1 to 2 minutes until fragrant, taking care not to burn it.
04 - Mix in Worcestershire sauce, Italian seasoning, salt, pepper, beef broth, diced tomatoes, and uncooked rice until well combined.
05 - Bring to a boil, then cover and reduce heat to simmer for 20 minutes, stirring halfway through, until rice is tender.
06 - Remove lid and stir in half of the mozzarella and cheddar cheese until completely melted into the mixture.
07 - Sprinkle remaining cheese evenly on top. Cover and let melt naturally or broil briefly if using an oven-proof pan. Serve immediately.

# Notes:

01 - Stir mixture halfway during simmer to prevent sticking and promote even cooking.

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