One Pot Stuffed Pepper Casserole

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 2 tbsp Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 1 (4-ounce can Green chiles
  • 1 Onion
  • 1 Red bell pepper
  • 2 (14.5-ounce cans Tomatoes

• Canned Goods

  • 1 cup Beef broth

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Wisconsin cheddar cheese
  • 1/2 cup Wisconsin monterey jack cheese

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef*
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth*
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

Directions

• Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in bell peppers until tender, about 3-4 minutes Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes. Serve immediately.