1 (15.25-ounce) can beef broth
1 cup uncooked long-grain white rice
3 large green bell peppers, stems removed and seeded
3 large red bell peppers, stems removed and seeded
2 pounds ground beef
1 onion, chopped
3 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 (10-ounce) can tomatoes with chiles
1 (10-ounce) can tomato soup
3 cups shredded Colby Jack cheese, divided
Directions
1. Preheat oven to 350 degrees. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
2. In a medium saucepan, bring broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
3. Place peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from water and place in prepared baking dish.
4. In a large saucepan over medium heat, brown ground beef; drain. Return to heat and add onion, garlic, cooked rice, salt, and pepper, stirring to combine. Add tomatoes (drained) save juice…, soup, and 1 1/2 cups cheese, stirring thoroughly. Simmer for approximately 10 minutes. Remove from heat.
5. Divide meat mixture among pepper halves. Carefully add approximately Rotel tomato juice to the baking dish.
6. Bake for 45 minutes, or until mixture is golden brown. Remove from oven. Sprinkle tops of peppers with remaining cheese. Return to oven.
7. Bake for an additional 5 to 10 minutes, or until cheese is lightly browned. Serve immediately.
