Stuffed Pepper Casserole

By pinkadidas178

Ingredients

• 1 lb ground beef
• 1 yellow onion, diced
• 3 cloves garlic, finely chopped
• 3-4 diced green bell peppers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14.5 oz diced tomatoes, undrained
• 1 3/4 cups beef broth (from 32-oz carton)
• 1 can (8 oz) tomato sauce
• 1 tablespoon soy sauce
• 1 teaspoon Italian seasoning
• 1 cup uncooked brown rice
• Pepper jack cheese
• sharp cheddar

Details

Adapted from google.com

Preparation

Step 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.

Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. Drain the fat.

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

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

Remove from heat; sprinkle with pepper jack cheese and a little bit of sharp, eyeballing the texture. Serve.