Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large bell peppers, chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 3 cups cooked white rice
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch skillet. Add ground beef and cook, breaking it apart with a spatula, until browned and no longer pink. Drain excess grease.
  2. Add diced onion and chopped bell peppers to the skillet. Sauté for 5–7 minutes until onions are translucent and peppers have softened slightly. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Pour in diced tomatoes with juices and tomato sauce. Stir in Italian seasoning, salt, and black pepper. Lower heat to medium-low and simmer for 5 minutes.
  4. Gently fold in the cooked white rice until coated in the sauce. Spread the mixture flat and sprinkle shredded cheese evenly over the top.
  5. Cover the skillet with a lid for 2–3 minutes until the cheese is completely melted and bubbly. Garnish with fresh parsley and serve.