– 1 Pound.Of ground meat; beef or turkey.
– 4 large diced bell peppers, any color.
– 1 Cup.Of cooked rice (white or brown).
– 1 14-oz Can.Of diced tomatoes, drained.
– 1 Cup.Of shredded cheddar cheese (or cheese of your choice).
– 1 small onion, finely chopped,
– 2 garlic cloves, minced.
– 1 Tsp.Of dried oregano.
– 1 Tsp.Of dried basil.
– Salt and pepper to taste.
– Olive oil for cooking.
Turn your oven on to 375 degrees Fahrenheit (190 degrees Celsius) to get started.
Warm a few tbsp of olive oil in the middle of a big pan set over medium heat. After adding the garlic and onion, continue to sauté the mixture until it becomes aromatic and transparent. After adding the ground beef, heat it until it has a browned appearance, breaking it up with a spatula as it cooks. Whenever necessary, drain out any surplus fat.
After stirring in the chopped bell peppers and continuing to simmer for a few more minutes, the bell peppers should begin to soften. The dried oregano, dried basil, salt, and pepper should be sprinkled in at this point. Be sure to stir it well so that all of the flavors are combined.
After the rice is done, add it to the pan along with the diced tomatoes that have been drained and stir the mixture until everything is thoroughly incorporated. Also, prepare a casserole dish with some butter or oil and transfer the mixture from the pan to the casserole dish, making sure it is spread out evenly.
Add a layer that is ooey-gooey and impossible to resist by dotting the top of the casserole with shredded cheddar cheese, or any other cheese of your choosing.
Put the casserole dish in an oven that has been warmed and bake it for approximately 20 to 25 minutes, or until the cheese is melted and bubbling and the casserole has reached the desired temperature.
Take the dish out of the oven and let it sit for a few minutes so it may cool down somewhat before serving. Scoop out ample pieces onto plates, all the while indulging in the delicious scent that permeates the room.