Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 pound ground beef (450g)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup cooked rice (preferably long-grain or basmati) (200g)
  • 1/2 cup beef broth (120ml)
  • 1 cup shredded cheddar cheese (100g)

Instructions:

  1. Chop the onion and bell peppers.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and bell peppers to the skillet with the beef. Cook until softened, about 5 minutes.
  4. Stir in garlic powder, oregano, salt, and pepper. Cook for 1 minute more.
  5. Pour in crushed tomatoes and tomato sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. Stir in the cooked rice and beef broth. Mix well.
  7. If using a skillet that isn't oven-safe, transfer the mixture to a 9x13 inch baking dish.
  8. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  9. 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.
  10. Let the casserole rest for 5-10 minutes before serving.