Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1–pound lean ground beef
- 1 medium yellow onion, diced
- 1.5 tablespoon Worcestershire sauce
- 1 tablespoon cumin
- 1/2 tablespoon oregano
- 1/2 tablespoon dried basil
- 1.5 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (15 oz) can diced tomatoes, with liquid
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 2 cups water
- 1 cup brown rice, rinsed and drained (uncooked)
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup shredded sharp cheddar cheese
- Optional: 1/4 cup chopped parsley
Instructions
- Preheat the oven to 350 degrees F. and lightly coat a casserole dish with a cooking oil spray
- Heat oil in a large skillet over medium high heat. Add the minced garlic and saute until fragrant, about 1-2 minutes. Add in the ground beef and diced onion
- Cook the beef until crumbled and browned, and onion is translucent. Drain the grease and return to the skillet
- Add the Worcestershire, cumin, oregano, basil, salt, pepper, and paprika and stir into the beef and onion mixture
- Add the beef mixture to your casserole dish. Then, add all of the remaining ingredients except for the cheese and parsley
- Use two spoons to stir everything together and combine
- Cover and bake for 45 minutes, or until rice is cooked. Take off the cover and sprinkle the cheese over top. Place back into the oven and cook, uncovered, for an additional 5-10 minutes, or until cheese is melted
- Garnish with chopped parsley
Find it online: https://healthyheartyrecipes.com/stuffed-pepper-casserole/