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Stuffed Pepper Casserole
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Prep Time:
25 minutes
Total Time:
1 hour
Simplify stuffed pepper flavor with this hassle-free 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:
  • In a 5-quart Dutch oven, sauté beef, bell peppers, onion, Italian seasoning, salt, and pepper over medium-high heat for 8 to 10 minutes, stirring often until beef is browned and vegetables are tender.
  • Stir in garlic and continue cooking for 1 minute.
  • On medium heat, incorporate broth, tomatoes, tomato sauce, and soy sauce. Stir until thoroughly mixed and bring to a boil.
  • Add the uncooked rice to the pot and bring it back to a boil. Once boiling, lower the heat to a simmer, cover the pot, and cook for about 25 minutes or until the rice is tender.
  • Take the mixture off the heat, then gently mix in 1 cup of shredded cheese. Sprinkle the remaining 1/2 cup of cheese over the top. Cover the dish and allow it to sit for 3 to 5 minutes until the cheese is melted.

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