TCC Ground Beef Stuffed Pepper Casserole

Directions

1. Preheat your oven to 350° (176° C).

2. In a small bowl, mix together all the spices listed for the spice mix. Set this aside for later.

3. Heat a 6-quart Dutch oven or a cast iron pan over medium-high heat. Add the olive oil and allow it to heat for a few minutes.

4. Add to the skillet, the ground beef, and break it apart with a wooden spatula. Cook until most of the pink is gone, breaking it into small crumbles as it cooks. Drain any excess fat if necessary.

5. Add the diced bell peppers, minced garlic, diced tomatoes, and chopped red onion to the skillet. Sauté them for about 3-5 minutes until they start to soften.

6. Sprinkle the spice mix evenly over the meat and vegetables. Stir well to coat everything in those delicious flavors.

7. Turn the heat to medium-low and add the uncooked jasmine rice to the skillet.

8. Pour in the beef broth and stir to combine.

9. ​Heat the mixture over medium heat for 3 more minutes stirring as needed.

10. Cover the skillet with a lid or aluminum foil and place it in the preheated oven.

11. Bake for 20-25 minutes or until the rice is cooked, and the liquid has been absorbed.

12. If the rice is still crunchy add a few tablespoons of water and return to the oven for 5 additional minutes.

13. Remove the casserole from the oven and sprinkle the shredded cheese over the top.

14. Return the casserole uncovered to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.

15. Once done, remove from the oven and let it cool for a few minutes before serving.

16. Top with chopped fresh cilantro or parsley if desired.