Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10)
  • 3 Large Bell Peppers, diced into 1/2 inch pieces
  • 1 Large Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 28 oz Canned Fire-Roasted Diced Tomatoes
  • 15 oz Tomato Sauce
  • 3 cups Low-Sodium Beef Broth
  • 1 cup Chicken Broth
  • 2 tbsp Tomato Paste
  • 2 cups Cooked Long-Grain White Rice
  • 1 tbsp Brown Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 0.5 tsp Salt
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. In your large pot over medium high heat, cook the 1.5 lbs ground beef until no pink remains and it sizzles.
  2. Carefully pour off the rendered fat.
  3. Add the diced yellow onion and 3 diced bell peppers. Cook for 5 minutes until the onions are translucent and fragrant.
  4. Stir in the 3 minced cloves. Cook for exactly 1 minute until you smell the sharp aroma.
  5. Stir in the 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark mahogany red.
  6. Add the 28 oz fire roasted tomatoes, 15 oz tomato sauce, 3 cups beef broth, and 1 cup chicken broth.
  7. Stir in the 1 tbsp brown sugar, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp salt, and 0.5 tsp cracked black pepper.
  8. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until peppers are tender but not falling apart.
  9. Stir in the 2 cups cooked rice. Heat for 3-5 minutes until the rice is warmed through.
  10. Taste and add more salt or pepper if needed until the flavors are bold and balanced.