Stuffed Pepper Casserole

Ingredients

• nonstick cooking spray
• 1 pound ground beef
• 0.5 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 can diced tomatoes with green chiles , 10-ounce
• 1 can tomato sauce , 15 ounce
• 3 tablespoons taco seasoning
• 1.5 cups uncooked long grain rice
• 1 cup beef broth
• 4 ounces Colby cheese , shredded
• 4 ounces pepper Jack cheese , shredded

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.

2. 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.

3. 3

   Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.

4. 4

   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.

5. 5

   Sprinkle with Colby cheese and pepper Jack cheese.

6. 6

   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.