Preheat your oven to 375 degrees F. This ensures that your casserole cooks evenly and the cheese melts perfectly.
In a 9-inch oven-proof skillet, heat the oil over medium-high heat. Once hot, add the onions and sauté for about 2 minutes until softened and translucent.
Next, add in the ground beef, garlic, and Italian seasoning. Cook, stirring occasionally, until the beef is browned and cooked through, with no pink remaining.
Once the beef is ready, toss in the bell peppers and cook for an additional 4 minutes. This will soften them slightly while still retaining some crunch.
Add the Worcestershire sauce and stir to combine all the flavors together.
Rinse the long grain rice in a sieve until the water runs clear. This step is crucial for fluffy rice as it removes excess starch.
Mix the rinsed rice into the meat mixture, tossing it for about 1-2 minutes to ensure it's well coated with the seasonings.
Then, pour in the crushed tomatoes and broth. Bring the mixture to a boil, allowing the flavors to meld together.
Once it reaches a boil, cover the skillet and reduce the heat to the lowest setting. Let it cook on low for about 22 minutes, or until the rice is tender and cooked through.
Uncover and sprinkle the cheddar cheese generously on top. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
Serve your Stuffed Pepper Casserole garnished with fresh parsley for a touch of color and flavor!
