STUFFED PEPPER CASSEROLE!!!

Ingredients:

1 pound ground beef
2 bell peppers, diced
1 onion, finely diced
3 garlic cloves, minced
1 Tablespoon Worcestershire Sauce
1 (15 oz) can of low-sodium beef broth
1 (15 oz) can of diced tomatoes
1 cup of long-grain white rice (uncooked)
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup Mozzarella cheese, grated
3/4 cup Cheddar cheese, grated

Steps:

In a spacious skillet, brown the ground beef, breaking it into smaller pieces as it cooks.
As the beef is nearing completion, incorporate the onions and bell peppers. Continue cooking for 5-10 minutes or until they soften.

Introduce the minced garlic to the mixture, letting it cook for a couple of minutes until its aroma becomes prominent.

Stir in the Worcestershire Sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Allow the mixture to reach a boil.

Once boiling, lower the heat to a simmer. Cover the skillet and let the concoction cook for approximately 20 minutes. Remember to give it a stir midway.

With the rice cooked to tenderness, fold in half of the combined cheeses until they meld with the beef and rice.

Sprinkle the remaining cheese on top. Re-cover the skillet and allow the cheese to melt into gooey goodness. If you’re pressed for time and using an oven-safe skillet, you can speed up the cheese melting by placing the skillet under a broiler.

Once the cheese is beautifully melted, take the skillet off the heat. Homemade Samoas Girl Scout Cookies

Serve this deconstructed delight hot and enjoy the classic taste of stuffed peppers in a fraction of the time!