Stuffed Pepper Casserole
Recipe: https://recipestripper.com/recipes/69fabea0-0ec1-49eb-b19d-f3944c7e15c4
Original source: https://www.delish.com/cooking/recipe-ideas/a40859538/stuffed-pepper-casserole-recipe/?gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPyVvsMUjCEdm3YBTMkK_GvLo

This stuffed pepper casserole recipe has everything you love about the classic dish, but in a cozy, crowd-pleasing format.
Yield: 6 - 8 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT1H

Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 lb. (80%) lean ground beef
- 2 bell peppers, any color, chopped into 1" pieces
- 1 large yellow onion, chopped into 1" pieces
- 3 cloves garlic, thinly sliced
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1 (6-oz.) can tomato paste
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 1 1/2 c. beef broth
- 1 c. basmati rice
- 2 c. shredded pepper Jack cheese (about 8 oz.)
- 1 tbsp. finely chopped fresh cilantro

Instructions
1. Preheat oven to 350°. In a large Dutch oven over medium heat, heat oil. When oil is shimmering, add ground beef and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 4 to 6 minutes.
2. Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring, until fragrant, about 2 minutes.
3. Add tomatoes, broth, and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven and set broiler to high.
4. Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with cilantro.