2 Tbsp. Olive Oil
1 Lb. Ground Beef
1 Large Red Onion, thinly sliced
3 Multicolored Bell Peppers, thinly sliced
6 Cloves Garlic chopped
2 Tsp. Paprika
2 Tsp. Dried Oregano
1 Tsp. Salt
3/4 Tsp. Pepper
2 Tbsp. Tomato Paste
14.5 Oz Can Diced Tomatoes, drained
8.8 Oz. Cooked Brown Rice
1/2 Cup Beef Broth
1 Cup Shredded Mozzarella Cheese
Preheat oven to 400° F. Put olive oil in skillet, add beef and cook thoroughly over medium heat. Add all fresh vegetables and spices. Cook and stir until vegetables are tender.
Increase temperature to medium-high and add tomato paste. Cook until paste darkens in color. Remove from heat and add tomatoes, rice and broth. Transfer mixture into 9″ X 13″ baking dish and cover with foil. Bake around 20 minutes until rice is tender and flavors meld. Uncover and sprinkle with cheese. Bake uncovered until cheese is melted and begins to bubble, about 10 minutes.