Ingredients

1 pound lean ground beef
2 large bell peppers seeded and diced
1 onion peeled and diced
1 ½ cups beef stock
15 ounces diced tomatoes I used fire roasted tomatoes
1 cup long grain white rice uncooked
2 cups cheese
3 tablespoons Worcestershire sauce
3 cloves garlic minced
1 ½ teaspoons Montreal Grill Seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika

Instructions

Preheat the oven to 375 degrees. Spray the 9x13 casserole dish with nonstick cooking spray, set aside.
Using a large, deep pan over medium heat. Brown ground meat.
Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.
Mince the garlic and add to the pan. Next add Worcestershire, salt, pepper, paprika and grill seasoning. Mix to combine.
Add the remaining ingredients, reserving ½ cup shredded cheese - stir until well combined.
Pour the entire mixture into the baking dish. Top with remaining cheese, cover with aluminum foil and bake until all the liquid is absorbed, the cheese melts and the casserole is hot and bubbly. About 45 minutes.
If desired remove the foil set under the broiler to brown the cheese. This only takes 3-5 minutes.
Allow the Stuffed Pepper Casserole to sit 10 minutes before serving.
Notes
If using brown rice, increase the cooking time to one hour.
Use any combination of bell peppers; red, yellow, orange or green peppers.
Storage: cool to room temperature. Store in an airtight container, refrigerate 3-4 days. Freeze up to three months.
For make-ahead meal prep and freezing - Just follow the instructions as written above. Hold off on adding the cheese to the top of the casserole. Cover, seal well and freeze.
Allow the frozen casserole to thaw in the fridge overnight. Top with cheese - then cover and bake. It will take 50-60 minute to bake until hot and bubbly!
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casseroles