Time 1h Yield 6 Number Of Ingredients 13 Steps:
In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften. Add garlic. Cook and stir 1 minute longer. Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Brown meat and onion in skillet; drain. Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through. Spray a 9x13 baking dish with cooking spray and line with peppers. Pour meat mixture over peppers. Cover with foil and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.
Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes.
Time 1h15m Yield 8 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder. Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish. Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole. Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.
