Ingredients
1 pound ground beef
2 bell peppers, chopped
1 onion, finely diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 (15 oz) can low-sodium beef broth
1 (15 oz) can diced tomatoes
1 cup uncooked long-grain white rice
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
Instructions:
1. In a large skillet, cook the ground beef over medium heat, breaking it apart as it cooks. Once almost fully cooked, add the chopped onions and bell peppers. Cook for 5-10 minutes until the vegetables begin to soften.
2. Stir in the minced garlic and cook for 1-2 minutes, just until fragrant.
3. Add the Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Stir well to combine, then bring the mixture to a boil.
4. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes. Stir halfway through cooking to ensure the rice doesn’t stick.
5. When the rice is tender, mix in half of the shredded cheese until it melts and blends into the casserole.
6. Sprinkle the remaining cheese evenly over the top. Cover the skillet again to let the cheese melt, or place the skillet under the broiler if it’s oven-safe for a quicker melt.
7. Remove from heat and serve immediately. Enjoy!