Ingredients:

  • 2 Tbsp Olive Oil
  • 5 lb Ground Beef (80/20 blend)
  • 1 large Yellow Onion, finely diced
  • 4 total Bell Peppers (2 Red, 2 Green), diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Italian Seasoning Blend
  • Salt & Black Pepper, to taste
  • 1 Tbsp Worcestershire Sauce
  • 3 cups Cooked White Rice (cooled)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 cup Beef Broth (low sodium)
  • 1 Tbsp Brown Sugar
  • 2 cups Shredded Mozzarella Cheese
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Ensure your rice is cooked and cooled.
  2. Heat olive oil in the large skillet over medium-high heat. Add ground beef and brown thoroughly, breaking it up as you go. Drain off excess fat using a colander. Return the beef to the skillet.
  3. Reduce heat to medium. Add the diced onion and bell peppers to the skillet with the beef. Cook for 5–7 minutes, or until the vegetables begin to soften.
  4. Stir in the minced garlic, oregano, and Italian seasoning. Cook for 1 minute until fragrant. Season well with salt and black pepper.
  5. In a separate bowl, whisk together the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar.
  6. Pour approximately 2/3 of the tomato sauce mixture directly into the skillet with the beef and vegetables. Stir to combine. Bring to a low simmer and cook for 2 minutes.
  7. Remove the skillet from the heat. Gently fold in the 3 cups of cooked white rice until fully incorporated. Taste and adjust seasoning.
  8. Transfer the entire beef and rice filling mixture into the prepared baking dish, spreading it out evenly.
  9. Pour the remaining 1/3 of the reserved tomato sauce evenly over the top of the filling.
  10. Cover the dish tightly with aluminium foil. Bake for 25 minutes.
  11. Remove the foil. Sprinkle the mozzarella cheese evenly over the top. Return the dish to the oven, uncovered, and bake for a further 10–15 minutes, or until the cheese is bubbling and golden brown.
  12. Carefully remove the casserole from the oven. Allow it to rest for 10 minutes before serving. Garnish with fresh parsley.