Stuffed Pepper Casserole

By spend with pennies

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Ingredients

1 pound lean ground beef
1 onion (diced)
2 cloves garlic (minced)
2 to 2 ¼ cups diced bell pepper (red, green and/or yellow)
2 cups beef broth (more as needed)
14.5 ounces canned diced tomatoes (with juices, 1 can)
1 ½ cups tomato sauce
3 tablespoons tomato paste
1 cup basmati rice (uncooked)
2 teaspoons Italian seasoning
salt and black pepper (to taste)
1 cup mozzarella cheese (shredded )

Prep Time20mins
Cook Time40mins
Servings6

Instructions

In a 3.5QT Dutch oven or saucepan, brown beef with onion and garlic until no pink remains over medium-high heat. Drain excess fat.

Add peppers, beef broth, diced tomatoes, tomato sauce, tomato paste, rice, Italian seasoning, and salt & pepper to taste.

Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).

Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil in the oven to brown the cheese for 2-3 minutes.

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Beef,Casserole,Dinner,Entree,Main Course

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