stuffed Pepper Casserole (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1.5 pounds lean ground beef.
03 - 1/2 cup diced onion.
04 - 1 red bell pepper, diced.
05 - 1 green bell pepper, diced.
06 - 1 orange bell pepper, diced.
07 - 2 teaspoons minced garlic.
08 - 1 tablespoon Worcestershire sauce.
09 - 3/4 teaspoon salt.
10 - 1/4 teaspoon black pepper.
11 - 1/2 teaspoon paprika.
12 - 2 teaspoons Italian seasoning.
13 - 14 ounces diced tomatoes with juice.
14 - 1 cup long grain white rice.
15 - 1.5 cups beef broth.
16 - 8 ounces tomato sauce.
17 - 1.5 cups shredded Colby Jack cheese.
18 - Fresh parsley for garnish.

# Instructions:

01 - Heat oven to 375°F. Spray 9x13 dish with cooking spray.
02 - Brown ground beef in large skillet over medium-high heat until no longer pink.
03 - Mix in diced peppers and onion. Cook 5 minutes until softened.
04 - Stir in garlic, Worcestershire sauce, and all seasonings until well combined.
05 - Add tomatoes, broth, sauce, rice, and 1 cup cheese. Mix well.
06 - Pour into baking dish, top with remaining cheese. Cover and bake 45 minutes until rice is tender.
07 - Garnish with fresh parsley before serving.

# Notes:

01 - Can be made ahead and reheated.
02 - Freezes well for up to 3 months.
03 - Great for meal prep and leftovers.

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