Some nights I have my act together. Most nights I make this Stuffed Pepper Casserole. Free-form and easy-going, this recipe takes the classic flavors and ingredients of stuffed peppers, then turns them into cheesy, healthy comfort food that cooks in one pot.
Adapted from : wellplated.com
1-2 cups Colby Monterey Jack cheese
1 cup long grain white rice
1 Tbs balsamic vinegar
1 8 oz can tomato sauce
1 15 oz can diced tomatoes (petite for regular)
2 cups beef broth
3 cloves garlic minced
Salt & pepper
1 tsp oregano
1 medium onion diced
1 red pepper diced
1 green pepper diced
1 lb ground beef
Number one : In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
Number two : Add in garlic and cook until aromatic, about 1 minutes.
Number three : Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
Number four : Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
Number five : Remove from heat and stir in 1 cup cheese.
Number six : Top with remaining cheese and place cover back on to melt.
Number seven : Serve with chopped parsley if desired.