One-Pot Cheesy Stuffed Pepper Casserole

 Ingredients:

• 1/2 cup diced white onion
• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Pinch of pepper
• 2 bell peppers, seeded and chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10.75 ounces) condensed tomato soup
• 2 cups beef broth
• 1 cup uncooked white rice
• 1 cup shredded Mexican or Colby Jack cheese
• 1/4 cup diced green onion (optional, for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Cook Ground Beef Mixture:

   • Heat a large oven-safe skillet over medium heat.
   • Add diced onion, ground beef, garlic powder, salt, and pepper to the skillet.
   • Cook, stirring occasionally, until the beef is thoroughly cooked, about 7-8 minutes.
   • Drain excess grease from the skillet.

3. Add Peppers and Combine:

   • Stir in chopped bell peppers and cook for 4-5 minutes, until peppers are slightly tender.

4. Combine Ingredients:

   • Add diced tomatoes, condensed tomato soup, beef broth, and uncooked rice to the skillet.
   • Stir everything together until well combined.

5. Simmer and Cook Rice:

   • Bring the mixture to a boil.
   • Reduce the heat to a simmer, cover the skillet, and cook for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.

6. Add Cheese and Bake:

   • Remove the skillet from the heat and stir the mixture.
   • Sprinkle shredded cheese evenly over the top.

7. Bake in Oven:

   • Transfer the skillet to the preheated oven and bake on the center rack for 8-10 minutes, or until the cheese is melted and bubbly.

8. Serve:

   • Carefully remove the skillet from the oven.
   • Optionally, sprinkle diced green onion over the top for garnish.
   • Allow the dish to cool for 5-10 minutes before serving.

Notes:

• Enjoy this cheesy beef and rice skillet bake as a comforting main dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.