Two, 14.5 oz cans diced tomatoes, one with garlic and onion
One, 4 oz. can diced green chiles
1 Cup long grain white rice
1 Cup beef broth
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and pepper, to taste
2 Tbl. chopped fresh cilantro
1 Cup shredded Cheddar
1/2 Cup shredded Monterey Jack Cheese
Instructions
Heat oil in a large skillet over medium high heat.
(I used the electric skillet). Add ground beef,
onion and garlic. Cook until brown, about 3-5
minutes. Drain. Stir in bell peppers and cook
until tender, about 3-4 minutes.
Stir in tomatoes, green chilis, rice, beef broth,
chili powder and cumin. Add salt and pepper. Bring
to a boil, cover, reduce heat and simmer until
rice is cooked through, about 20 minutes. Stir in
Cilantro.
Remove from heat and top with cheeses. Cover until
cheese has melted, about 2 minutes. Serve
immediately.
This is easy and very good. Makes a lot. Cut in
half for 2 people.
Originally Submitted
9/2/2021
0 Out of 5 from
0 reviews
You can add this Casserole - One pot Stuffed Pepper recipe to your own private DesktopCookbook.
