Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with nonstick spray or butter.
Cook the meat
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease if needed.
Sauté aromatics
- Stir in the diced onion and garlic and cook for 2 to 3 minutes, until fragrant and the onion turns translucent.
Add peppers & seasoning
- Add the chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Cook for another 3 to 4 minutes, stirring occasionally, until the peppers begin to soften.
Combine ingredients
- Mix in the uncooked rice, diced tomatoes with their juices, tomato paste, and beef broth. Stir well until the tomato paste is fully incorporated.
Transfer to baking dish
- Pour the mixture into the prepared baking dish and spread it into an even layer.
Bake covered
- Cover the dish tightly with foil and bake for 35 to 40 minutes, until the rice is tender and has absorbed most of the liquid.
Add cheese & finish
- Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for about 10 minutes more, until the cheese is melted and bubbly.
Garnish & serve
- Let the casserole rest for 5 minutes, then sprinkle with chopped parsley and serve warm.
Nutrition
Notes
Swap ground beef for ground turkey, chicken, or a plant-based crumble for a lighter twist.
Use any cheese you like; sharp cheddar, Monterey Jack, or pepper jack all melt beautifully.
If the rice isn't fully tender after baking, add a splash of hot broth, cover, and bake 5 minutes longer.
Make it ahead by assembling without the cheese, refrigerating overnight, then baking covered and adding cheese for the final 10 minutes.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Round out the meal with a green salad or roasted vegetables and extra fresh herbs if desired.