Main Components:

450 g ground beef

2 bell peppers, chopped

1 onion, finely chopped

3 cloves garlic, minced

Seasonings and Sauce:

1 tablespoon Worcestershire sauce

1 tablespoon Italian seasoning

1 teaspoon salt

0.5 teaspoon ground black pepper

Liquids:

425 g canned low sodium beef broth

425 g canned diced tomatoes

Rice and Cheese:

180 g uncooked long grain white rice

75 g shredded mozzarella cheese

75 g shredded cheddar cheese

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Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a small amount of oil.
Cook the Ground Beef: In a large skillet, heat oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (5-7 minutes). Drain excess fat and add the bell peppers, onion, and garlic. Sauté for 3-4 minutes until tender.
Add Seasonings and Liquids: Stir in Worcestershire sauce, Italian seasoning, salt, and black pepper. Add beef broth and diced tomatoes, bring to a simmer, then reduce heat and cook for 5-7 minutes.
Add Rice and Transfer to Baking Dish: Stir in uncooked rice, ensuring it’s evenly distributed. Transfer to the prepared casserole dish, spreading it out evenly.
Top with Cheese: Sprinkle mozzarella and cheddar cheese over the top of the casserole.
Bake: Cover the casserole with foil and bake for 25-30 minutes, or until the rice is tender. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs, if desired.

For a vegetarian version, replace ground beef with plant-based meat or lentils.

To add extra veggies, try adding zucchini, spinach, or mushrooms.

For a spicier version, add chopped jalapeños or red pepper flakes.

If using brown rice, increase cooking time and add more liquid as needed.

This dish is perfect for leftovers, and can be stored in the refrigerator for up to 3 days.