Stuffed Pepper Casserole
Ingredients
- 1½ lb ground beef
- 2 green bell peppers, chopped
- 1 onion, diced
- 2 cups less sodium chicken broth
- 1 cup jarred salsa
- ½ tsp salt
- ½ tsp pepper
- 1 cup long-grain brown rice
- 1 (8-oz) block Monterey Jack cheese, shredded
- 3 green onions, thinly sliced
Instructions
- Cook beef, bell peppers, and onion in a large skillet over medium-high heat 8 minutes or until beef is crumbly and vegetables are tender. Drain and return to skillet.
- Stir in broth, scraping skillet to loosen any browned bits. Add salsa, salt, and pepper.
- Add rice, stirring well; bring to a simmer. Cover, reduce heat, and simmer 30 to 40 minutes or until rice is done.
- Sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese melts. Sprinkle with green onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
477
|
477
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 35 | 35 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 827 | 827 |
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