STUFFED PEPPER CASSEROLE

Ingredients:

1 pound ground beef

2 bell peppers, chopped

1 onion, finely chopped

3 cloves garlic, minced

1 Tablespoon Worcestershire Sauce

1 (15 oz) can low sodium beef broth

1 (15 oz) can diced tomatoes

1 cup uncooked long grain white rice

1 Tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup Mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

Instructions:

-In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.

-Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.

-Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.

-Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.

-Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.

-Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.

-Remove from the heat and serve immediately.

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