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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