Unstuffed Bell Peppers

 Sometimes there just isn't time to make stuffed peppers the way my mama did. But that doesn't stop us from enjoying this delicious meal!  By cutting up the peppers and cooking it on the stove top, it makes fixing this dish super easy. 

Ingredients

1 lb. ground beef
1 onion, chopped
2 bell peppers, chopped
2 cloves garlic, minced
1 jalapeño hot pepper, chopped (optional)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
1 Tbs. Worcestershire
2 tsp. cumin
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Italian seasoning
salt and pepper to taste
1 c. rice
1 c. cheddar cheese, shredded (optional)

Directions

In a cast iron skillet, add ground beef, onion, bell peppers, garlic and jalapeño pepper.  Cook until the vegetables are softened, and the ground beef is no longer pink.

Stir in diced tomatoes, beef broth, tomato sauce, Worcestershire sauce, cumin, chili powder, garlic powder, onion powder and Italian seasoning. Cook and stir until the mixture begins to bubble. Add the rice and mix well. 

Cover the skillet with a lid and turn the heat down to a simmer.  Let the mixture cook for 20 to 30 minutes for white rice, or 35 to 45 minutes for brown rice. Cook until the rice is tender. Stir the mixture occasionally, so it does not stick to the bottom of the skillet. If you need to add more liquid, pour in tomato juice or more beef broth. 

Season with salt and pepper. 

Mix in the shredded cheese. Cover with the lid until the cheese melts. It won't take long, maybe a minute or two.

Serve and enjoy.