One-Pot Stuffed Pepper Dinner

• 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

1. In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain.
2. Stir 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.

ground beef, green peppers, garlic, italian diced tomatoes, water, tomato paste, parmesan cheese, pepper, rice, parmesan cheese

Taken from www.tasteofhome.com/recipes/one-pot-stuffed-pepper-dinner/ (may not work)