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Stuffed Pepper Skillet


½ white onion, chopped

2 inexperienced bell peppers, chopped

2 cloves garlic, minced

2 cups beef broth

2 tbsp tomato paste

14 ounce can of petite diced tomatoes

¾ cup white lengthy grain rice

1 pound lean floor beef

Salt and pepper to style

1 ½ cup Monterey Jack cheese


Brown the bottom beef in a big skillet, drain the grease from the pan

Add within the peppers and the garlic, cook dinner for an extra 3 minutes

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