Beef and Vegetable Casserole Bowl

This Beef and Vegetable Casserole Bowl is a comforting, hearty dish perfect for late-night cravings, combining tender beef with vibrant vegetables in a flavorful sauce. It’s a Halal-friendly option that delivers warmth and satisfaction in every bite.

Ingredients

• Ground beef - 250 grams
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Frozen peas - 100 grams
• Tomato paste - 2 tablespoons
• Beef broth - 250 milliliters
• Olive oil - 1 tablespoon
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooked rice - 200 grams
• Grated cheese (optional) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Add the ground beef to the skillet, cooking until browned. Drain excess fat if necessary.
4. Stir in the diced carrot, bell pepper, and zucchini, cooking for another 5 minutes until the vegetables start to soften.
5. Mix in the tomato paste, beef broth, dried thyme, dried oregano, salt, and black pepper. Bring to a simmer and let it cook for 5 minutes.
6. In a large mixing bowl, combine the cooked rice and frozen peas. Add the beef and vegetable mixture, stirring well to combine.
7. Transfer the mixture into a baking dish. If desired, sprinkle grated cheese on top.
8. Bake in the preheated oven for 20 minutes, or until heated through and cheese is melted.
9. Remove from the oven and let it cool slightly before serving.

Nutrition

• Calories: 520
• Protein: 30 g
• Carbs: 56 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Provides a good source of protein for muscle repair and growth.
• Rich in vegetables, offering vitamins and minerals necessary for overall health.

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