Unstuffed Bell Peppers

Ingredients

• 1 Tbsp olive oil
• 1 clove garlic
• 1 medium onion
• 1/2 lb ground beef
• 2 medium bell peppers
• 15 oz can diced tomatoes
• 1 cup uncooked white rice
• 1 tsp basil
• 1 tsp oregano
• Freshly cracked pepper
• 1 1/2 cups beef broth
• 8 oz can tomato sauce
• 1 tsp worcestershire sauce

Directions

1. Mince the garlic, then dice the onion and bell peppers. Warm the olive oil in a heavy skillet over medium heat, then cook the garlic and onion until they soften and turn translucent, 2-3 minutes. Add the ground beef and cook it through until no pink remains, 5 minutes. Stir in the diced bell peppers and keep cooking until they begin to soften, 3-5 minutes.
2. Pour in the diced tomatoes with their juices, then add the uncooked rice, basil, oregano, and freshly cracked pepper, about 10-15 turns of a pepper mill. Stir everything together thoroughly in the skillet.
3. Add 1.5 cups of beef broth and stir again. Cover the skillet, raise the heat to high, and bring the mixture to a strong boil. As soon as it boils, reduce the heat to low and simmer for 30 minutes. You want to hear a gentle simmer as it cooks; if it goes quiet, nudge the heat up slightly until it starts bubbling softly again.
4. After 30 minutes, lift the lid and check whether the rice is tender and the liquid has mostly cooked in. If the rice still has a little bite, cover the skillet again and cook for 10 minutes more.
5. When the rice is tender, fluff the skillet mixture with a fork. In a separate bowl, stir together the tomato sauce and worcestershire sauce. Spoon the sauce over the skillet and serve.