One Pot Stuffed Pepper Casserole

One Pot Stuffed Pepper Casserole 1 lb extra-lean ground beef ½ cup diced yellow onion 3 cloves garlic, minced 2 cups dice large bell bell peppers ½ teaspoon salt ¼ teaspoon pepper 14.5 oz can diced tomatoes, with juices 2 cups beef broth 8 oz can tomato sauce 1 Tablespoon soy sauce 1 teaspoon Italian seasoning 1 cup White Rice, uncooked 1½ cups shredded cheddar cheese, or cheddar blend Over a medium-high heat brown ground beef with onions and garlic, cook for about 5–7 minutes, breaking into small pieces as the beef browns. Add peppers and salt and pepper and cook for about 5-7 more minutes, until peppers have started to soften. (NOTE: if you didn't use extra lean beef, you will need to drain off some of the fat at this point) Reduce heat to medium and add in tomatoes with juice, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Bring mixture to a boil. Now add in your uncooked rice. Return to a boil, and reduce heat to low. Cover and simmer for 25 minutes, until rice is tender. Remove from heat and sprinkle with shredded cheese.