Stuffed Bell Pepper Casserole with Beef

Instructions:

1. Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium high heat.
2. Brown the lean ground beef. Cook for 5-8 minutes until the meat is no longer pink and has a deep brown sear. Note: Don't crowd the pan or the meat will steam instead of brown.
3. Stir in the diced onions and bell peppers. Sauté for 5-7 minutes. You'll know it's ready when the peppers look tender crisp and smell sweet.
4. Reduce the heat to medium. Add the minced garlic, smoked paprika, and oregano. Cook for exactly 60 seconds until the spices smell fragrant but the garlic hasn't turned dark brown.
5. Pour in the undrained diced tomatoes and the Worcestershire sauce. Stir everything together.
6. Gently fold in the cooked brown rice. Mix until the rice is glossy and the sauce is evenly distributed. Note: Be gentle so you don't mash the rice grains.
7. Transfer the mixture into a greased 9x13 inch baking dish. Smooth the top with a spatula so it's level.
8. Sprinkle the shredded sharp cheddar evenly across the surface.
9. Bake for 20-25 minutes. Wait until the cheese is bubbling and has developed golden brown spots on the peaks.
10. Remove from the oven and garnish with fresh chopped parsley. Let it sit for 5 minutes before scooping.