How To Make Best Stuffed Pepper Casserole

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)

INSTRUCTIONS

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.    2Add garlic. Cook and stir 1 minute longer.

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

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

5.    5Remove 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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