Beef & Pepper Skillet

• 1 pound lean ground beef (90% lean)
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (14-1/2 ounces) beef broth
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 2 cups instant brown rice
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1 cup shredded Colby-Monterey Jack cheese

1. In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain.
2. Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
3. Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.

ground beef, tomatoes, beef broth, chili powder, salt, garlic, instant brown rice, sweet red pepper, green pepper, cheese

Taken from www.tasteofhome.com/recipes/beef-pepper-skillet/ (may not work)