What's not to love about this recipe?
You get all of the best flavors of classic stuffed peppers in casserole-form, and it’s super easy to make. The entire dish is prepared in ONE POT, so clean up is easy as well! Gotta love it!
Ingredients:
1 lb extra-lean 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 (14.5 oz) can diced tomatoes, undrained
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 (8 oz) can tomato sauce
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1 cup uncooked white rice
1 1/2 cups shredded Cheddar cheese
Directions:
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. (If there is any remaining fat from your beef, drain it off at this point.)
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 shredded cheese. Enjoy!
