Ingredients
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1 (15.25-ounce)can beef brothsee savings
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1 cupuncooked long-grain white ricesee savings
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3 largegreen bell peppers, stems removed and seededsee savings
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3 largered bell peppers, stems removed and seededsee savings
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2 poundsground beefsee savings
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1onion, choppedsee savings
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3cloves garlic, mincedsee savings
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2 teaspoonskosher saltsee savings
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1 teaspoonground black peppersee savings
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2 (10-ounce)can tomatoes with chilessee savings
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1 (10-ounce)can tomato soupsee savings
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3 cupsshredded Colby Jack cheese, dividedsee savings
Directions
1.
Preheat oven to 350 degrees. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
2.
In a medium saucepan, bring broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
3.
Place peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from water and place in prepared baking dish.
4.
In a large saucepan over medium heat, brown ground beef; drain. Return to heat and add onion, garlic, cooked rice, salt, and pepper, stirring to combine. Add tomatoes, soup, and 1 1/2 cups cheese, stirring thoroughly. Simmer for approximately 10 minutes. Remove from heat.
5.
Divide meat mixture among pepper halves. Carefully add approximately 1 cup water to the baking dish.
6.
Bake for 45 minutes, or until mixture is golden brown. Remove from oven. Sprinkle tops of peppers with remaining cheese. Return to oven.
7.
Bake for an additional 5 to 10 minutes, or until cheese is lightly browned. Serve immediately.
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