Deconstructed stuffed pepper casserole

Via Everyday Dishes, this is basically a stuffed bell pepper turned into a one-pot casserole. It comes together quite easily and is really, really tasty. Expect it to go fast.

Ingredients

• 500g extra lean ground beef
• 1 medium onion, finely diced
• 3 red or yellow bell peppers, coarsely diced
• 2 cloves of garlic, minced
• 450mL of diced tomatoes, in their juice
• 450mL of beef broth
• 225mL of tomato sauce
• 10mL beef bouillon
• 15mL worchestershire sauce
• 5mL italian seasoning
• 250mL long grain white rice, uncooked
• 500mL freshly grated cheddar cheese

Procedure

1. In a deep skillet or nonstick pot over medium high heat, brown the ground beef in a bit of olive oil.
2. Add the onions, bell peppers, and garlic. Stir together with the beef and cook until the onions are starting to turn translucent and the bell peppers are starting to soften.
3. Reduce heat to medium. Stir in diced tomatoes, broth, tomato sauce, bouillon, worchestershire sauce and italian seasoning.
4. Bring to a boil, then stir in the rice.
5. Return to a boil, then reduce heat to low, cover, and simmer for ~25 minutes, until the rice has absorbed most of the liquid and cooked through.
6. Remove from the heat. Stir lightly to fluff the rice, then sprinkle with the cheddar cheese and re-cover until the cheese has melted, ~5 minutes.