Stuffed Pepper Casserole

• portionen: 6 servings
• aktive zeit: 25 minutes
• gesamtzeit: 1 hour

Zutaten

1 lb ground beef (at least 90% lean)

2 cups diced bell peppers

1/2 cup diced yellow onion

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

3 cloves garlic, finely chopped

2 cups Progresso™ beef flavored broth (from 32-oz carton)

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 tablespoon soy sauce

1 cup uncooked white basmati rice

1 1/2 cups shredded cheddar cheese or cheddar cheese blend (6 oz)

Anweisungen

In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.

Add garlic. Cook and stir 1 minute longer.

Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.

Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.

Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

Nährwertangaben

• Portionsgröße: 1 1/3 Cups
• Kalorien: 390
• Gesamtfett: 0
• Gesättigtes Fett: 8 g
• Transfett: 0 g
• Cholesterin: 75 mg
• Natrium: 1490 mg
• Gesamtkohlenhydrate: 36 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 25 g