Stuffed Pepper Casserole

 Okay, so we made stuffed peppers in the crockpot and they came out great. Now we have a one pot casserole based off the stuffed pepper that is just as good. As the weather is starting to turn colder, this is a hot and hearty one pot dinner. I guess you could call it a deconstructed stuff pepper when you look at all the ingredients.

Ingredients

1 lb ground beef

1 green pepper diced

1 red pepper diced

1 medium onion diced

1 tsp oregano

Salt & pepper

3 cloves garlic minced

2 cups beef broth

1 15 oz can diced tomatoes

1 8 oz can tomato sauce

1 Tbs balsamic vinegar1 cup long grain white rice

1-2 cups Colby Monterey Jack cheese

Instructions

In high sided pan combine ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.

Add in garlic and cook about 1 minutes.

Add beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.

Add rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.

Remove from heat and stir in 1 cup cheese.

Top with remaining cheese and place cover back on to melt.

Serve with chopped parsley if desired.

Enjoy!