Stuffed Pepper Casserole

• servings: 6 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

1 tbsp olive oil

1 white onion (chopped)

1 lb lean ground beef

1 tbsp Italian seasoning

2 tsp paprika

2 tsp ground cumin

Salt and black pepper (to taste)

4 cloves garlic (minced)

1 red bell pepper (cored and diced)

1 yellow bell pepper (cored and diced)

2 cups water

1 15- ounce can chopped tomatoes

1 tbsp Worcestershire sauce

1 cup basmati rice (rinsed and drained)

1 cup shredded cheddar cheese

Chopped fresh parsley

Directions

In a pot, heat up the olive oil and add onion and ground beef. With a spatula, break apart your ground beef and cook for 5-7 minutes until the meat is brown.

Add Italian seasoning, paprika, ground cumin, salt, black pepper and minced garlic. Stir in and let it cook for a minute or so.

Add red bell pepper, yellow bell pepper, water, chopped tomatoes, Worcestershire sauce and uncooked basmati rice. Combine well.

Bring it to a boil, then reduce the heat, cover it with a lid, and let it simmer for 25 minutes.

Remove the pot from the heat, stir it up, and cover it with shredded cheese. Cover with the lid and let it sit for 10 minutes before serving.

To top it up with some chopped parsley or any other fresh herbs. The longer the casserole sits, the more flavorful it will get!

Nutrition

• Serving Size: 1 bowl
• Calories: 386 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7.8 g
• Trans Fat: 0.6 g
• Cholesterol: 68 mg
• Sodium: 311 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3.3 g
• Total Sugars: 4.6 g
• Protein: 23 g