Stuffed Pepper Casserole

Stuffed Pepper Casserole 1 lb extra-lean (at least 90%) ground beef 1/2 cup diced yellow onion 3 cloves garlic, finely chopped 2 cups diced bell peppers 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14.5 oz) diced tomatoes, undrained 2 cups beef flavored broth (from 32-oz carton) 1 can (8 oz) tomato sauce 1 tablespoon soy sauce 1 teaspoon Italian seasoning 1 cup uncooked white rice 1 1/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz) In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. 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; sprinkle with shredded cheese.