Stuffed Peppers Skillet
1 lb. extra lean ground beef
½ cup uncooked rice
1 (15 oz.) can petite diced tomatoes
1 (8 oz.) can tomato sauce
1 cup beef broth
2 medium green and red bell peppers seeded and chopped
1 small yellow onion chopped
2 tbsp. packed brown sugar
1 tsp. Italian seasoning
1 tsp. salt
½ tsp. ground black pepper
½ tsp. minced garlic 1 clove
1 cup shredded Italian cheese blend
In a large skillet over medium-high heat, break up the beef with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain the excess fat.
Add the rice to the cooked beef. Cook until the rice is golden brown (2-3 minutes), stirring occasionally.
Add the remaining ingredients, except for the cheese. Stir well. Bring to a rolling boil. Reduce the heat to medium low and cover the skillet.
Cook, stirring occasionally, until the liquid is absorbed and the rice is tender. It will take 20-25 minutes for white rice and 40-45 minutes for brown rice.
Top with cheese. Cover the skillet and let it rest for 5 minutes to melt the cheese.