STUFFED PEPPER CASSEROLE
Ingredients:
1 pound ground beef
2 bell peppers, diced
1 onion, finely diced
3 garlic cloves, minced
1 Tablespoon Worcestershire Sauce
1 (15 oz) can low sodium beef broth
1 (15 oz) can diced tomatoes
1 cup long grain white rice (uncooked)
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup shredded Mozzarella cheese
3/4 cup shredded cheddar cheese
Instructions:
In a sizable skillet, brown the ground beef while breaking it into smaller chunks.
As the beef nears full cooking, mix in the onions and bell peppers. Continue to sauté for about 5-10 minutes until they soften.
Stir in the Worcestershire sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Bring this concoction to a bubbling boil.
Once boiling, cover the skillet and drop the heat to maintain a gentle simmer. Allow it to cook for roughly 20 minutes, giving it a stir at the halfway mark.
When the rice is tender and fully cooked, blend in half of both cheeses until they meld seamlessly with the beef-rice mix.
Finish by sprinkling the remaining cheese atop. Cover once more and let the residual heat melt the cheese. If you’re pressed for time, a brief stint under a broiler can expedite the melting, provided your pan is oven-safe.
Serve hot and enjoy!
