My sister was over the other night for dinner, which doesn't happen as often as it used to. As I was making this dish, and explaining it to Mel, she asked "You seriously haven't made this before?". I honestly had no good answer, I mean, it has 'Lazy' in the name, so why hadn't I made it? Regardless, I have made it now, and it was so lazy and delicious that I plan to make it again.
This is one of those great dishes that comes together so quick and is great for a weeknight. The original recipe called for regular rice, but I guess I'm lazier than that because I substituted Minute rice to cut the time down even further. You can use regular rice, but you'll want to add about 10 or so minutes onto the simmer time (step three).
Lazy Stuffed Peppers
2-3 bell peppers (any color), seeded and diced
1 small onion, chopped
1 pound ground beef
1 8-oz can tomato sauce
1 14.5oz can stewed tomatoes, not drained
1 cup Minute rice, uncooked
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 cups chicken broth
1 teaspoon Italian seasoning
1-1/2 cups shredded cheddar cheese
1) In a large skillet, brown ground beef. Once meat is cooked through (no pink remains) do not drain. Add peppers, onion and garlic and saute until onions begin to turn translucent, about 5-7 minutes.
2) Add diced tomatoes (with juice), tomato sauce, broth, Worcestershire sauce and Italian seasoning. Mix well and bring to a boil.
3) Add rice and stir to combine. Cover and reduce heat to medium. Allow to simmer for 7-10 minutes, or until rice is tender.
4) Remove from heat, stir and top with cheddar cheese. Allow to cheese to melt for a few minutes before serving. Enjoy as is or top with sour cream.
Recipe adapted from Cherl Style's Lazy Stuffed Peppers
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