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Old 03-13-2016, 09:15 AM
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Default Un-Stuffed Peppers

Un-Stuffed Peppers

1 lb extra-lean (at least 90%) ground beef
1/2 cup diced yellow onion
3 cloves garlic, finely chopped
2 cups diced bell peppers
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) stewed tomatoes, undrained (I prefer Hunt’s)
2 cups beef broth
1 can (8 oz) tomato sauce
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1 cup uncooked white rice
1 1/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz)

In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.
Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. 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; transfer to individual serving bowls; sprinkle with shredded cheese.
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Old 03-13-2016, 09:24 AM
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Default Re: Un-Stuffed Peppers

Excellent one-pot meal! I like the addition of soy sauce.

This would be great with turkey or chicken (or pork) sausages, too!

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casserole, unstuffed peppers

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