Stuffed Pepper Rice Bake

Name: Stuffed Pepper Rice Bake
Total time: 60
Yield: 4
Ingredients: 1 pound ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 (10.75 ounce) can tomato soup (such as Campbell's®); 1 (14.1 ounce) can diced tomatoes, undrained; 1.25 cups water, or more as needed; 0.5 cup white rice; 1 tablespoon Worcestershire sauce; 0.5 teaspoon Italian seasoning; salt and freshly ground black pepper to taste; 4 medium bell peppers, diced; 0.5 cup shredded mozzarella cheese

Recipe by Yoly from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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1 pound ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 (10.75 ounce) can tomato soup (such as Campbell's®)
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1 (14.1 ounce) can diced tomatoes, undrained
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1.25 cups water, or more as needed

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0.5 cup white rice
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1 tablespoon Worcestershire sauce
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0.5 teaspoon Italian seasoning
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salt and freshly ground black pepper to taste
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4 medium bell peppers, diced
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0.5 cup shredded mozzarella cheese

Instructions

Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.