1 pound ground beef

2 bell peppers, diced

1 onion, finely diced

3 garlic cloves, minced

1 Tablespoon Worcestershire Sauce

1 (15 oz) can of low-sodium beef broth

1 (15 oz) can of diced tomatoes

1 cup of long-grain white rice (uncooked)

1 Tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup Mozzarella cheese, grated

3/4 cup Cheddar cheese, grated


In a spacious skillet, brown the ground beef, breaking it into smaller pieces as it cooks.

As the beef is nearing completion, incorporate the onions and bell peppers. Continue cooking for 5-10 minutes or until they soften.

Introduce the minced garlic to the mixture, letting it cook for a couple of minutes until its aroma becomes prominent.

Stir in the Worcestershire Sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Allow the mixture to reach a boil.

Once boiling, lower the heat to a simmer. Cover the skillet and let the concoction cook for approximately 20 minutes. Remember to give it a stir midway.

With the rice cooked to tenderness, fold in half of the combined cheeses until they meld with the beef and rice.

Sprinkle the remaining cheese on top. Re-cover the skillet and allow the cheese to melt into gooey goodness. If you're pressed for time and using an oven-safe skillet, you can speed up the cheese melting by placing the skillet under a broiler.

Once the cheese is beautifully melted, take the skillet off the heat.

Serve this deconstructed delight hot and enjoy the classic taste of stuffed peppers in a fraction of the time!

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