Ingredients:

  • 1 lb lean ground beef (85% lean)
  • 2 cups cooked long-grain white rice
  • 3 large bell peppers, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, brown the ground beef until it is no longer pink and has developed a mahogany-colored crust.
  2. Add the diced onions and bell peppers to the skillet, sautéing until the vegetables are softened and the onions become translucent. Stir in the minced garlic and cook for 60 seconds.
  3. Lower the heat to medium. Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, oregano, smoked paprika, salt, and pepper.
  4. Fold in the cooked rice gently, ensuring every grain is coated in the sauce. Allow the mixture to simmer for 3–5 minutes until cohesive.
  5. Pour the mixture into a greased 9x13 inch baking dish and smooth the top with a spatula.
  6. Sprinkle the shredded cheddar cheese evenly across the surface. Bake for 20–25 minutes, or until the edges are bubbling and the cheese is golden-brown.
  7. Remove from the oven and let the casserole rest for 5 minutes before garnishing with fresh parsley.