A delightful twist on the classic stuffed peppers, this casserole combines all the flavors you love in a convenient and hearty dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Use a wooden spoon to break up the beef for even cooking.
Add the chopped onion, diced bell peppers, and minced garlic to the skillet. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Transfer the beef and vegetable mixture to a greased casserole dish.
Greasing the dish prevents sticking and makes cleanup easier.
Add the diced tomatoes, uncooked rice, Worcestershire sauce, salt, pepper, and water to the casserole dish. Stir to combine.
Ensure the rice is fully submerged in the liquid for even cooking.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
Covering the dish traps steam, helping the rice cook thoroughly.
Remove the foil, sprinkle the shredded cheese over the top, and return to the oven until the cheese is melted, about 5 minutes.
Letting the cheese melt uncovered creates a delicious crust.
Serve the casserole hot and enjoy!
Pair with a fresh salad or crusty bread for a complete meal.
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