Ingredients:

• 1 tablespoon olive oil
• 1 ½ pounds lean ground beef
• ½ cup diced onion
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 orange bell pepper, diced
• 2 teaspoons minced garlic
• 1 tablespoon Worcestershire sauce
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 2 teaspoons Italian seasoning
• 14 ounces diced tomatoes, undrained
• 1 cup long-grain white rice
• 1 ½ cups beef broth
• 8 ounces tomato sauce
• 1 ½ cups shredded Colby Jack cheese, divided
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray and set aside.
2. Cook the ground beef:
   • In a large skillet, heat the olive oil over medium-high heat.
   • Add the ground beef and cook until browned, about 5-7 minutes.
3. Cook the vegetables:
   • Add the diced bell peppers (red, green, and orange) and onion to the skillet.
   • Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add seasonings and sauce:
   • Stir in the minced garlic, Worcestershire sauce, salt, black pepper, paprika, and Italian seasoning.
   • Mix well to combine.
5. Add the remaining ingredients:
   • Add the diced tomatoes (with juice), beef broth, tomato sauce, rice, and 1 cup of shredded Colby Jack cheese.
   • Stir everything together and bring to a simmer.
6. Assemble the casserole:
   • Pour the mixture into the prepared casserole dish and spread it out evenly.
   • Sprinkle the remaining ½ cup of cheese over the top.
7. Bake the casserole:
   • Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes, or until the liquid is absorbed and the rice is cooked through.
8. Serve:
   • Garnish with fresh parsley, if desired, and serve hot!

Nutrition