Stuffed Pepper Casserole

By dragonfly27

Ingredients

• 1 lb extra-lean (at least 90%) ground beef
• 1/2 cup diced yellow onion
• 3 cloves garlic, finely chopped
• 2 cups diced bell peppers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
• 2 cups Progresso™ beef flavored broth (from 32-oz carton)
• 1 can (8 oz) tomato sauce
• 1 tablespoon soy sauce
• 1 teaspoon Italian seasoning
• 1 cup uncooked white basmati rice
• 1 1/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz)

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.

2
Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)

3
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.

4
Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.

5
Remove from heat; sprinkle with shredded cheese.