Stuffed Pepper Casserole

 


Ingredients

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

Steps

1 In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.

2 Add garlic. Cook and stir 1 minute longer.

3 Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. 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; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

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