Stuffed Pepper Casserole

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess grease.

Add the Peppers and Seasoning:
Stir in the bell peppers, garlic powder, oregano, paprika, salt, and black pepper. Cook for another 2-3 minutes, allowing the peppers to soften slightly.

Add the Tomatoes and Rice:
Stir in the diced tomatoes and tomato sauce. Let the mixture simmer for 5 minutes. Add the cooked rice and mix to combine.

Transfer to a Baking Dish:
Pour the beef and pepper mixture into a greased 9×13-inch baking dish. Spread it evenly.

Top with Cheese:
Sprinkle the shredded cheddar cheese (or mozzarella) evenly on top of the casserole.

Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:
Let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley or basil if desired.

Serving and Storage Tips: