STUFFED PEPPER CASSEROLE

Instructions:

1. Cook the base
   • Heat olive oil in a large skillet.
   • Sauté onion and peppers until softened (5 minutes).
   • Add garlic and cook 1 minute more.
2. Brown the meat
   • Add ground beef and cook until browned. Drain excess fat.
   • Stir in Italian seasoning, paprika, salt, and pepper.
3. Add sauces & rice
   • Stir in diced tomatoes, tomato sauce, and cooked rice.
   • Simmer for 5–10 minutes to let flavors meld.
4. Bake
   • Transfer to a greased casserole dish.
   • Top with shredded cheese.
   • Bake at 350°F (175°C) for 20 minutes, until cheese is melted and bubbly.
5. Serve
   • Garnish with fresh parsley and serve warm.

---

✨ Variations:

• Add black beans or corn for a Tex-Mex twist.
• Use cauliflower rice for a low-carb option.
• Swap cheese for Monterey Jack or Pepper Jack if you like a little spice.
• Top with sour cream or hot sauce when serving.

---

Would you like me to also give you a one-pot stovetop version (no oven needed), so it’s even quicker?