Stuffed Pepper Casserole
Ingredients
1 pound ground beef (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 beef broth
1 can diced tomatoes, undrained
1 can (8 ounce) tomato sauce
1 tablespoon soy sauce
1 cup uncooked white basmati rice
1 1/2 cups shredded cheddar cheese or cheddar cheese blend
Directions
Add the beef, bell peppers, onion, Italian seasoning, salt, and pepper to a large Dutch oven over medium-high heat. Cook for 8-10 minutes, stirring frequently until the beef is browned and the veggies are softened.
Add the garlic, stirring until fragrant (about 1 minute).
Reduce the heat to medium, and add the beef broth, tomatoes, tomato sauce, and soy sauce. Stir until the mixture is well combined, and heat to a boil.
Add the uncooked basmati rice and upon returning to a boil, reduce the heat to low. Cover the Dutch oven and allow to simmer for 25 minutes, or until the rice is tender.
Remove the dish from heat, and stir in 1 cup of shredded cheese. Sprinkle the remaining cheese on top and cover, allowing the cheese to melt (about 3-5 minutes).