Stuffed pepper casserole for any season, a real eye-catcher!
Ingredients:
500g ground beef
2 bell peppers, chopped
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
400ml beef broth
1 (400g) can diced tomatoes
1 cup (180g) uncooked long-grain white rice
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
100g mozzarella cheese, grated
100g cheddar cheese, grated
Preparation:
The recipe continues on the next page. First, brown the ground beef in a large pan, breaking it up. Once mostly cooked, add the onions and bell peppers and cook for 5–10 minutes, until they begin to soften. 2. Then add the garlic to the beef mixture and cook for a minute or two until you start to smell it. 3. Add the remaining ingredients except the cheese and bring the mixture to a boil.
Cover, reduce heat, and simmer for about 20 minutes, stirring halfway through.
4. Once the rice is tender, stir in about half of the cheese until it’s melted and blended with the beef and rice.
5. Sprinkle the remaining cheese over the top, replace the lid on the pan, and let the cheese melt. If you’re in a hurry, you can place your pan under the broiler (if it’s oven-safe) to melt it faster.
6. Remove from heat and serve immediately. Enjoy!