Next, I pour in the beef broth to keep it nice and moist, and I bring everything to a gentle simmer. Once it’s all bubbling and the flavors are mingling beautifully, I pour this hearty mixture into my greased 9×13 inch baking dish. The colors are so vibrant, it’s enough to make anyone hungry! Then, I sprinkle a generous cup of shredded cheese on top, so it melts into gooey perfection as it bakes.
Now, it’s time to cover the dish with aluminum foil and pop it into a preheated oven at 350°F (175°C) for about 25-30 minutes. After that, I remove the foil and let it bake for an additional 10 minutes until the cheese is golden and bubbly. When I pull it out of the oven, the contrast between the gooey cheese and colorful peppers is a feast for the eyes! Let it cool for a few moments before digging in, and enjoy the delightful aroma that lingers in my kitchen.
Pro Tips for Best Results
I tested this recipe three ways to check for maximum flavor and texture. One thing I learned is that using a mixture of bell peppers adds depth to the dish. Don’t hesitate to use green, yellow, or red—each will contribute something unique! I also played around with spices, and I found a sprinkle of paprika adds a wonderful warmth to the overall flavor without overpowering the dish.
Another tip is to slightly undercook your vegetables before mixing them with the meat. This way, they don’t turn mushy during the baking process. I like my peppers to have a bit of crunch left, and this little trick has really enhanced the eating experience.
Lastly, I often double the recipe when I make it, freezing half for later. It freezes beautifully, and having a comforting meal ready to go is such a lifesaver on busy weeks!
Common Mistakes to Avoid
One mistake I’ve made in the past is not draining the fat from the meat properly. This can leave your casserole too greasy, and nobody wants that! Be sure to drain it well before mixing in the veggies and tomatoes so the flavors really shine through. (See the next page below to continue…)