Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 3 large bell peppers (red, green, and yellow), chopped into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz plain tomato sauce
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 2 cups long-grain white rice, cooked al dente
  • 0.5 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Preheat and Prep: Set your oven to 375°F (190°C) so it’s ready when the filling is. Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium high heat.
  2. Sauté the Vegetables: Add your chopped bell peppers and onions to the skillet. Cook 6-8 minutes until edges are charred and onions are translucent. Note: This step is vital for developing the sweetness of the peppers before they go into the sauce. Remove them from the pan and set aside.
  3. Brown the Meat: In the same skillet, add the 1.5 lbs of lean ground beef. Cook until deeply browned, breaking it up with a spoon. Drain any excess liquid if you need to, but make sure to leave those dark browned bits stuck to the pan.
  4. Season and Deglaze: Stir in the minced garlic, smoked paprika, oregano, salt, and pepper. Pour in the Worcestershire sauce and scrape the bottom of the pan to release all that built up flavor.
  5. Simmer the Sauce: Add the tomato sauce, fire roasted diced tomatoes (with juices), and beef broth. Return the sautéed peppers and onions to the pan. Simmer for 2-3 minutes until the liquid begins to thicken slightly.
  6. Incorporate the Rice: Gently fold in the 2 cups of cooked al dente rice. Mix until every grain is evenly coated in the red sauce.
  7. Transfer to Dish: Pour the mixture into a 9x13 inch baking dish. Spread it out into a flat, even layer so it bakes consistently.
  8. Add the Cheese: Sprinkle the 2 cups of shredded sharp cheddar evenly over the top. Make sure to get the cheese all the way to the edges for those crispy corner bites.
  9. Bake to Perfection: Slide the dish into the oven and bake for 20 minutes until the cheese is bubbly and lightly golden.
  10. Final Garnish: Remove from the oven and sprinkle with the chopped fresh parsley. Let it sit for 5 minutes before serving to allow the sauce to set. > Chef's Tip: If you want a truly spectacular crust, turn the broiler on for the last 2 minutes of baking. Watch it like a hawk, though! You want a shatter crisp top, not a burnt one.