Ingredients
- 2 Tbsp. olive oil, plus more for the baking dish
- 1 medium yellow onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 lb. ground beef (80/20)
- 2 Tbsp. tomato paste
- 1 1/2 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 4 garlic cloves, finely chopped
- 4 vine-ripened tomatoes, chopped
- 1 large zucchini, quartered lengthwise and sliced
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1/4 cup fresh parsley or cilantro, chopped, plus more for sprinkling
- 1 Tbsp. Worcestershire sauce
- 2 cups shredded pepper jack cheese (about 8 ounces)
Instructions
- Preheat the oven to 350°F. Grease a 3-quart baking dish with oil.
- In a large skillet, heat the oil over medium heat. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Add the tomato paste, salt, cumin, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant. Add the tomatoes and zucchini and cook until softened, 3 to 5 minutes.
- Stir in the chicken broth, rice, parsley, Worcestershire sauce, and 1 cup of the cheese. Remove from heat and spoon the mixture into the prepared baking dish and cover with aluminum foil.
- Bake until the rice is tender and the liquid is absorbed, 50 minutes to 1 hour. Remove the foil and stir the casserole. Sprinkle with the remaining 1 cup cheese. Increase the oven to broil.
- Broil until the cheese is melted and bubbly, 2 to 3 minutes. Allow to cool 5 minutes before sprinkling with more parsley and serving.