Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Italian Sausage (mild)
  • 3 cloves Garlic, minced
  • 4 large Bell Peppers, mixed colours, chopped into 1/2-inch pieces
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 (28 oz) can Crushed Tomatoes
  • 1 cup Beef Broth (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Granulated Sugar
  • 3 cups Cooked Long-Grain Rice (must be pre-cooked)
  • Salt & Freshly Ground Black Pepper, To taste
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened.
  2. Add the ground beef and Italian sausage to the skillet. Break the meat apart and cook until browned, about 6–8 minutes. Carefully drain any excess fat from the skillet using a colander. Return the meat mixture to the pan.
  3. Stir in the minced garlic and the chopped bell peppers. Sauté for 3–5 minutes until the peppers begin to soften slightly. Stir in the dried oregano and basil and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and sugar. Stir well to combine. Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 5 minutes, allowing the flavors to meld.
  5. Remove the skillet from the heat. Stir in the 3 cups of pre-cooked rice until evenly distributed. Taste the mixture and adjust salt and pepper as needed.
  6. Spoon the entire filling mixture into the prepared casserole dish, spreading it out evenly. In a small bowl, combine the shredded cheddar and mozzarella. Sprinkle the cheese evenly over the top of the casserole.
  7. Bake for 25 minutes, or until the sauce is visibly bubbling around the edges and the cheese is melted. (Optional: If cheese is not golden, broil for 1–2 minutes, watching carefully.)
  8. Remove the casserole from the oven, cover loosely with foil, and let it rest for 10 minutes. Garnish with fresh chopped parsley before serving piping hot.