Stuffed Pepper Casserole (Beef Version)

Instructions:

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.

Step 3: Add chopped bell peppers, onion, and garlic to the skillet. Cook for 5–6 minutes until softened.

Step 4: Stir in Italian seasoning, paprika, diced tomatoes, tomato sauce, salt, and pepper. Simmer for 5 minutes.

Step 5: Add cooked rice and stir to combine. Pour mixture into a greased 9×13-inch baking dish.

Step 6: Top evenly with shredded cheddar cheese.

Step 7: Bake for 15–20 minutes or until cheese is melted and bubbly.

Step 8: Garnish with chopped parsley if desired. Serve hot.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until heated through. This casserole also freezes well for up to 2 months.