Ingredients
Main Components
- 450 g ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
Seasonings and Sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Liquids
- 425 g canned low sodium beef broth
- 425 g canned diced tomatoes
Rice and Cheese
- 180 g uncooked long grain white rice
- 75 g shredded mozzarella cheese
- 75 g shredded cheddar cheese
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned. Add onions and bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
- Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly.
- Increase heat to bring the mixture to a boil. Cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
- Remove lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
- Sprinkle remaining cheese evenly over the top. Cover and allow cheese to melt, or place under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.
Notes
- For best results, use freshly shredded cheese to achieve optimal melting and creaminess.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Main Dishes
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 382 kcal
- Sugar: 4g
- Sodium: 768mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 71mg
