Easy Stuffed Pepper Casserole tonigh

Ingredients:
1 pound ground beef
3 bell peppers, various colors, diced
1 onion, diced
2 cloves garlic, minced
1 cup rice, uncooked
2 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Directions:
Preheat oven to 375°F (190°C).
In a large skillet, cook ground beef, onions, and garlic over medium heat until beef is browned; drain excess fat.
Stir in bell peppers, uncooked rice, beef broth, diced tomatoes, salt, pepper, and Italian seasoning. Bring to a boil.
Reduce heat and simmer uncovered for 25 minutes, or until rice is cooked.
Transfer the mixture to a baking dish. Top with cheddar and mozzarella cheese.
Bake in preheated oven for 15-20 minutes until the cheese is bubbly and golden brown.
Let stand for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 330 per serving | Servings: 6