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### Instructions
1. **Sauté the veggies**: In a large skillet or oven-safe pan, heat olive oil over medium heat. Add chopped onions and bell peppers; cook until softened (about 5 minutes).
2. **Brown the beef**: Add ground beef and garlic to the pan. Cook until browned, breaking up meat with a spoon. Drain excess fat if needed.
3. **Season it up**: Stir in Italian seasoning, salt, pepper, diced tomatoes, tomato sauce, and cooked rice. Mix until well combined.
4. **Bake**: If your skillet is oven-safe, top the mixture with cheese and transfer it to a 375°F (190°C) oven. If not, transfer everything to a casserole dish, top with cheese, and bake uncovered for 15–20 minutes, or until the cheese is bubbly and golden.
5. **Garnish & serve**: Sprinkle with fresh herbs if desired and serve warm!
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### Make It Your Own
– **Low-carb option**: Swap rice for riced cauliflower.
– **Add more veggies**: Throw in corn, black beans, or spinach for extra nutrition.
– **Spice it up**: Add red pepper flakes, chipotle powder, or jalapeños for heat.
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**Final Thoughts**
This **Stuffed Pepper Casserole** is everything you love about comfort food—warm, hearty, and packed with flavor—without all the prep. It’s perfect for busy weeknights, feeding a crowd, or enjoying leftovers for lunch the next day. One dish, minimal cleanup, and happy bellies all around!
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Would you like a printable version of the recipe or tips for making it ahead and freezing?
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