STUFFED PEPPER CASSEROLE

1 pound ground beef

2 bell peppers, diced

1 onion, finely diced

3 garlic cloves, minced

1 Tablespoon Worcestershire Sauce

1 (15 oz) can low sodium beef broth

1 (15 oz) can diced tomatoes

1 cup long grain white rice (uncooked)

1 Tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup shredded Mozzarella cheese

3/4 cup shredded cheddar cheese

Instructions:

In a sizable skillet, brown the ground beef while breaking it into smaller chunks.

As the beef nears full cooking, mix in the onions and bell peppers. Continue to sauté for about 5-10 minutes until they soften.

Introduce the minced garlic to the beef blend, letting it cook briefly, around 1-2 minutes, until aromatic.

Stir in the Worcestershire sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Bring this concoction to a bubbling boil.

Once boiling, cover the skillet and drop the heat to maintain a gentle simmer. Allow it to cook for roughly 20 minutes, giving it a stir at the halfway mark.

When the rice is tender and fully cooked, blend in half of both cheeses until they meld seamlessly with the beef-rice mix.

Finish by sprinkling the remaining cheese atop. Cover once more and let the residual heat melt the cheese. If you’re pressed for time, a brief stint under a broiler can expedite the melting, provided your pan is oven-safe.

Serve hot and enjoy!