Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 3 large bell peppers, diced into 1-inch pieces
  • 1 cup uncooked long-grain white rice, rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and the onions are translucent.
  2. Stir in the minced garlic, salt, pepper, and smoked paprika. Cook for another 60 seconds until the garlic is fragrant.
  3. Drain excess grease from the skillet to prevent a heavy oil layer in the casserole.
  4. Transfer the browned beef mixture into the slow cooker.
  5. Stir in the diced bell peppers, rinsed white rice, undrained diced tomatoes, tomato sauce, and beef broth until the rice is evenly distributed and submerged.
  6. Cover with the lid and cook on Low for 6 hours or High for 3 hours.
  7. Stir in the shredded sharp cheddar cheese until melted and garnish with fresh parsley before serving.