- 1 can (15 ounces) diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Casserole dish (9×13 inch works well)
- Mixing spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
To kick things off, I start by browning the ground beef in a large skillet over medium heat. This step is crucial—do not rush it. As the beef cooks, I can already smell those savory aromas wafting through my kitchen, stirring occasionally to break up the meat. After about 5 to 7 minutes, the beef should be browned and crumbly. Drain any excess fat, then toss in the chopped onion and garlic. The combination of these elements sautéing together is heavenly.
Next, I add the chopped bell peppers right into the skillet. As they cook down and soften, my excitement grows. I love the vibrant colors they add to the dish! I stir in the diced tomatoes, cooked rice, Italian seasoning, and a generous amount of salt and pepper to taste. This mix usually starts to bubble a bit, and that’s when I know it’s almost time to pour everything into the casserole dish. Make sure everything is well combined—the flavors meld beautifully during baking.
Now comes the fun part—transferring the mixture into a greased casserole dish. I usually give it a gentle press to make sure it’s evenly spread. The final touch is sprinkling a hearty handful of cheese on top. I’ve tried adding the cheese at different points in the cooking process, but trust me, adding it on top right before baking gives it that delightful golden, crispy layer. I usually cover it with foil for the first part of baking to keep the moisture in, removing it during the last 10-15 minutes so it can get beautifully bubbly. (See the next page below to continue…)