Pizza Rice Casserole (2024)

• ▢ 1 lb ground beef
• ▢ 1 medium onion chopped
• ▢ ½ red bell pepper chopped
• ▢ ½ habanero pepper (optional) minced
• ▢ 5.5 oz can of tomato paste
• ▢ 15 oz can of tomato sauce
• ▢ ¼ teaspoon red pepper flakes
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ teaspoon dried parsley flakes
• ▢ 1 teaspoon granulated sugar
• ▢ 1 cup uncooked rice
• ▢ 1 cup cottage cheese
• ▢ 2 cups cheddar or mozzarella cheese grated

• Preheat oven to 350° and grease a 9-inch round casserole dish; set aside.

• In a large skillet over medium heat, cook ground beef, onion and both peppers until the vegetables are softened and the meat is no longer pink. Add the garlic and stir for 1 minute.

• Immediately add in tomato paste and stir to combine. Then add in the tomato sauce, red pepper flakes, oregano, parsley and sugar. Stir to combine and reduce heat to a simmer.

• Meanwhile cook the rice per package directions. Combine the cooked rice with the cottage cheese and set aside.

• Spoon half of the rice mixture into the bottom of the prepared dish. Top with half of the meat mixture and sprinkle a ½ of the cheese on top. Repeat the layers and cover the casserole dish with tin foil.

• Bake the casserole for 20 minutes and then remove the tin foil and bake for another 10 minutes.

* This casserole has a tiny bit of heat to it. If you prefer no heat, then leave out the habanero pepper. Alternatively, if you do, increase the amount of habanero pepper to your taste.

Leftovers can be stored airtight in the fridge. This casserole can also be frozen. Bring the casserole back to room temperature and then warm through in either the oven or microwave.

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