Ingredients
- For about 6 to 8 servings, you’ll need:
- 1½ pounds halal-certified lean ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 3 cups cooked long-grain white rice
- 1 can diced tomatoes, about 14.5 ounces, drained
- 1 can tomato sauce, about 15 ounces
- ½ cup low-sodium halal-certified beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 cups shredded cheddar or mozzarella-cheddar blend, divided
- Chopped fresh parsley for serving, optional
Instructions
- Cook the vegetables. Add the diced onion, red bell pepper, and green bell pepper. Cook for about 5 minutes, until slightly softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the sauce ingredients. Stir in the drained diced tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Add the rice and cheese. Stir in the cooked rice and 1 cup of shredded cheese until everything is evenly combined.
- Assemble the casserole. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Add the topping. Sprinkle the remaining 1 cup of shredded cheese evenly over the casserole.
- Bake uncovered for 20–25 minutes, until the casserole is hot and bubbling and the cheese is fully melted.
- Rest before serving. Let the casserole stand for 5–10 minutes, then garnish with chopped parsley if desired and serve warm.
Notes
Use fully cooked rice for this recipe. Drain the diced tomatoes well to prevent a watery casserole. For a halal-friendly version, use halal-certified ground beef and beef broth and check the cheese ingredients.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American