Stuffed Pepper Casserole

Ingredients

• ½ lb. ground beef
• ½ lb. mild sausage
• 1 large bell pepper diced
• 1 small onion diced
• 3 cloves garlic
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ½ teaspoon ground oregano
• 14 oz. diced tomatoes undrained
• 2 cups beef broth
• 8 oz. tomato sauce
• 1 tablespoon soy sauce
• 1 cup uncooked white rice
• 1 ½ cup shredded cheddar cheese

Instructions

1. In a large skillet with tall sides, or a large pot, brown the beef, sausage, and onion. Drain the grease and add in peppers, salt, pepper, and oregano. Stir well to combine.
2. Add the garlic cloves and sauté until fragrant.
3. Add diced tomatoes, beef broth, tomato sauce, soy sauce, and uncooked rice. Bring to a boil over medium-high heat, reduce the heat to low and allow to simmer for 20-25 minutes or until the rice has cooked through.
4. Sprinkle the cheese over top and allow to melt. Serve immediately.
5. Keep any leftovers in an airtight container in the refrigerator for up to three days.