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Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or similar-sized casserole dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté for about 2 minutes until fragrant.
- Add the diced red, green, and yellow bell peppers. Cook for 4 to 5 minutes until just beginning to soften.
- Push the vegetables to one side of the skillet and add the ground beef. Cook until browned and fully cooked through, about 6 to 7 minutes, breaking it apart with a spatula. Drain any excess fat if needed.
- Stir in the tomato sauce, salt, black pepper, and Italian seasoning. Simmer the mixture for 5 minutes to allow the flavors to meld.
- Spread the cooked white rice evenly across the bottom of the prepared baking dish.
- Layer the beef and pepper mixture on top of the rice, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the beef layer.
- Bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Variations :
- Spicy Kick: Add crushed red pepper flakes or a splash of hot sauce to the beef mixture.
- Tex-Mex Twist: Use taco seasoning instead of Italian and top with Monterey Jack cheese.
- Vegetarian Version: Swap ground beef for cooked lentils or plant-based crumbles.
- Low-Carb Option: Substitute cauliflower rice for white rice.
- Cheese Blend: Mix in mozzarella or pepper jack with cheddar for extra melt and flavor.
Tips :
- Use leftover cooked rice to save time, or cook fresh rice while preparing the beef mixture.
- Letting the casserole rest after baking helps it hold its shape when slicing.
- Dice the bell peppers evenly so they cook uniformly and blend smoothly into each bite.
- For a crispier cheese top, broil the casserole for the last 2 minutes of baking.
- Double the recipe and use a 9×13-inch pan for larger gatherings or meal prepping.
