4cupsroughly chopped green bell peppersabout 3 medium sized peppers
2cupsinstant white rice
STOVE TOP DIRECTIONS
Brown ground beef in a large stock pot, drain. Add the onion, garlic and seasoned salt and cook until the onions are translucent.
Pour in the diced tomatoes, tomato sauce, worcestershire sauce and 4 cups of chicken broth. Bring to a simmer.
Add the bell peppers, cover, and cook for 20 minutes.
Add in the rice and cook until done (about 5 minutes, or according to package directions).
If needed, stir in the remaining chicken stock until the desired consistency has been reached.
INSTANT POT DIRECTIONS
Brown ground beef on saute mode, drain.
Add remaining ingredients EXCEPT rice. Cover, set to 'sealing' and cook on manual (high pressure) for 3 minutes. Hit cancel, NPR ten minutes, then release remaining pressure.
Stir in rice and cover (pot should not be on, rice will cook with residual heat). Allow to sit for 5 - 7 minutes until rice is cooked to your liking.
Stir in remaining chicken stock, if you wish, until desired consistency is reached, (bring back to a simmer on sauté mode if needed).
SLOW COOKER DIRECTIONS
Brown ground beef on stovetop, drain.
Add all ingredients EXCEPT rice to slow cooker. Cover, and cook on high for 4 - 6 hours or low for 8 - 10 hours.
Stir in rice and cover. Allow to sit for 5 - 7 minutes until rice is cooked to your liking.
Stir in remaining chicken stock, if you wish, until desired consistency is reached.
NOTE: This fits best in an 8 quart instant pot. If using a 6 quart you may need to halve the amount of rice. Calories are automatically generated. For best results calculate based on your exact ingredients.