Now, I stir in the uncooked rice, drained tomatoes, Italian seasoning, salt, and pepper. The mixture becomes quite thick, but that’s okay; it will all come together beautifully as it cooks. I then pour in the broth, bring everything to a gentle simmer, and cover the skillet. At this point, I let it cook for about 20 minutes, stirring occasionally—just enough time for the rice to soak up all those amazing flavors and become tender.
After 20 minutes, I can’t resist lifting the lid to peek inside. The dish has transformed into a bubbling pot of goodness! Once the rice is cooked, I transfer everything into an oven-safe casserole dish (if I haven’t used a Dutch oven), and sprinkle the shredded cheese generously on top. I then pop it into the oven preheated to 350°F (175°C) for about 10 more minutes, just until the cheese is melted and bubbly. The anticipation builds as I wait, and the aroma fills the air!
Finally, I take it out, let it cool for a few minutes, and serve. The casserole is beautifully layered with colorful peppers, rich meat, and melted cheese. I love to garnish it with fresh herbs like parsley or basil for a pop of color and freshness. The first spoonful is always my favorite—the combination of flavors is just divine!
Pro Tips for Best Results
I’ve tested this recipe three ways when it comes to the type of meat. While I love using ground beef for its rich flavor, ground turkey works wonderfully if you’re looking for a leaner option. Substituting the meat will still yield fabulous results without compromising taste!
When it comes to the cheese, I’ve played around with different types too. Cheddar gives it a sharpness I adore, but for a creamier texture, mozzarella is the way to go. Sometimes, I even mix them together for the best of both worlds!
I always recommend letting the casserole sit for a few minutes before serving. Not only does it help to cool it down to a safe temperature, but it also allows the flavors to meld even more, making each bite taste like pure magic!
Common Mistakes to Avoid
One mistake I made early on was not properly draining the diced tomatoes. The extra liquid can lead to a soupy casserole instead of the thick and hearty dish you want. Trust me; make sure to drain those tomatoes well! (See the next page below to continue…)