Thick like chili and with plenty of stuffed pepper flavor, this dish will warm you up on chilly days. —Charlotte Smith, McDonald, Pennsylvania
Ingredients
1 pound lean ground beef (90% lean)
3 medium green peppers, chopped (about 3 cups)
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
1 can (6 ounces) tomato paste
2 tablespoons shredded Parmesan cheese
1/4 teaspoon pepper
1 cup uncooked instant rice
Additional Parmesan cheese, optional
Instructions
1In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until the meat is no longer pink and peppers are tender, 5-7 minutes; drain.
2Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.
