Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, chopped (approx. 150g)
  • 1 lb ground beef (450g), 80/20 blend
  • 1 tsp dried oregano (5 ml)
  • 1 tsp garlic powder (5 ml)
  • ½ tsp smoked paprika (2.5 ml)
  • Salt and black pepper to taste
  • 2 green bell peppers, seeded and chopped (approx. 300g)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 (8 oz) can tomato sauce (227g)
  • 1 cup cooked long-grain rice (200g)
  • ½ cup beef broth (120 ml)
  • 2 cups shredded cheddar cheese (200g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
  3. Stir in oregano, garlic powder, smoked paprika, salt, and pepper. Add the chopped green bell peppers and cook until slightly softened.
  4. Pour in diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Remove from heat and stir in cooked rice.
  6. Pour the beef and rice mixture into a greased 9x13 inch baking dish.
  7. Sprinkle shredded cheddar cheese evenly over the top.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let stand for 5-10 minutes before serving.