Stuffed Pepper Casserole

Ingredients

• 1 Tbs olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 14.5 oz cans diced tomatoes
• 1 4-oz can diced green chiles
• 1 cup long grain white rice
• 1 cup beef broth
• 1 tsp chili powder
• 1⁄2 tsp cumin
• Kosher salt & fresh ground black pepper, to taste
• 2 Tbs cilantro
• 1 cup shredded cheddar cheese
• 1⁄2 cup shredded Monterey Jack cheese

Directions

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.