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Unstuffed Peppers


Un-Stuffed Green Peppers
1 T. olive oil
1 clove garlic
½-3/4 small onion
1-1 1/2 green bell peppers
¾ - 1 lb ground beef
1 (15 oz) can diced tomatoes
1 c. uncooked white rice
1 t. basil
1 t. oregano
Freshly cracked pepper
1 ½ c. beef broth 
1 (8 oz.) can tomato sauce
1 t. Worcestershire sauce
Cheddar to top
              
Mince the garlic and dice the onion and bell peppers. In heavy skillet, sauté the garlic and onion in olive oil over medium heat (2-3 minutes). Add the ground beef and cook until fully brown. Lastly, add the diced bell pepper to the skillet and sauté 3-5 minutes until they are slightly soft. Add the diced tomatoes and their juices to the skillet, along with the uncooked rice, basil, oregano, and some freshly cracked pepper. Stir well. Add beef broth and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come to a full boil. Once it reaches a boil, turn the heat down to low and let it simmer (constantly) for 20 minutes. After 30 minutes, check to see if rice is tender and liquid has been absorbed. Increase cook time if necessary. Once the rice is tender, fluff the mixture. In a separate bowl, combine the tomato sauce and Worcestershire. Pour the tomato sauce over the skillet, top with cheese (optional), and serve.

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