Comfort Food

Stuffed peppers are deconstructed in this casserole and given a subtle taco flair.

Ingredients
  • non-stick cooking spray
  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)
  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons taco seasoning
  • 1 1/2 cups uncooked long grain rice
  • 1 cup beef broth
  • 4 ounces Colby cheese, shredded
  • 4 ounces pepper Jack cheese, shredded
Step By Step Method
  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with nonstick cooking spray.
  2. Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
  3. Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.
  4. Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.