Stuffed Pepper Casserole

• portions: 6 servings
• temps actif: 25 minutes
• temps total: 1 hour

Ingrédients

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)

Instructions

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.

Nutrition

• Taille de Portion: 1 1/3 Cups
• Calories: 390
• Lipides Totaux: 0
• Lipides Saturés: 8 g
• Acides Gras Trans: 0 g
• Cholestérol: 75 mg
• Sodium: 1490 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 5 g
• Protéines: 25 g