Skillet Stuffed Peppers
Ingredients:
- olive oil - 2 T
- extra lean ground beef - 1 pound
- yellow onion, diced - 1 medium
- bell peppers, diced - 3
- cloves garlic, minced - 2
- petite diced tomatoes, with juices - 14.5 ounce can
- chicken or beef broth - 14.5 ounce can
- tomato sauce - 8 ounce can
- chicken or beef bouillon - 2 t
- Worchestershire sauce - 2 t
- Italian seasoning - 1 t
- white long grain rice, uncooked - 1 cup
- shredded cheddar cheese - 1 1/2 cup
Instructions:
Heat olive oil in a skillet over medium high heat. Add ground beef and crumble; cook until meat is cooked through. Add onions, bell peppers and garlic, stir to combine. When peppers have started to soften and onions are translucent, remove from heat; drain excess grease.
Return skillet to the stove, reduce heat to medium. Stir in tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning. Bring mixture to a boil, stir in uncooked rice. Return liquid to a boil then reduce heat to low. Cover, simmer for 25 minutes, or until rice is tender. Once rice is tender, remove skillet from heat, stir mixture lightly just to fluff up the rice. Sprinkle cheese over top, replace lid and let rest for 10 minutes before serving.
