17 Feb Stuffed Pepper Casserole
Ingredients:
2 tablespoons extra virgin olive oil
450 g lean ground beef
2 bell peppers of any color
1 large onion
3 garlic cloves, thinly sliced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 can tomato paste
1 can fire-roasted diced tomatoes
1 1/2 cups beef broth
1 cup basmati rice
2 cups shredded cheese
1 tablespoon finely chopped fresh cilantro
Preparation Steps:
Preheat the oven to 175 °C. In a large oven-safe pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up and stirring, for 4 to 6 minutes, until well browned.
Add the bell peppers, onion, garlic, salt, pepper, cumin, smoked paprika, and oregano. Cook for about 1 minute, until the spices become fragrant. Stir in the tomato paste and cook for 2 more minutes.
Add the tomatoes, broth, and rice. Mix well, scraping the bottom of the pot, and bring to a boil. Cover and transfer to the oven for 20 to 24 minutes, until the rice is tender.
Remove from the oven, gently stir, and top with the shredded cheese. Broil on high for 3 to 4 minutes, until the cheese is melted, bubbly, and lightly golden. Finish with fresh cilantro and serve hot.
