Lazy Stuffed Peppers


2 Tbsp. olive oil
1 lb. extra-lean ground beef
1 onion, finely chopped
3 bell peppers, seeded and chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can beef broth
1 (8 oz.) can tomato sauce
2 tsp. beef bouillon
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 cup white rice, uncooked
2 cups shredded Cheddar cheese

Add olive oil to a large skillet over medium-high heat. When oil is hot, add ground beef and cook for 5 to 7 minutes, breaking into small pieces. Stir in onion, bell peppers and garlic. Once peppers have started to soften and onions are translucent, carefully drain excess grease from skillet.

Stir in diced tomatoes, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning. Bring to a boil, stirring in uncooked rice. Reduce heat to low, cover and simmer for 25 minutes or until rice is tender.

Remove skillet from heat, stir lightly to fluff up the rice and sprinkle with cheese. Allow the casserole to rest, covered for about 10 minutes before serving.

Recipe Type – Dinner, Meat,