Lunch: One-Pot Beef & Pepper Stew Recipe

Ingredients

1 pound lean ground beef (90% lean)
3 cans (14-1/2 ounces each) diced tomatoes, undrained
4 large green peppers, coarsely chopped
1 large onion, chopped
2 cans (4 ounces each) chopped green chilies
3 teaspoons garlic powder
1 teaspoon pepper
1/4 teaspoon salt
2 cups uncooked instant rice
Hot pepper sauce, optional

Instructions

In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies, garlic powder, pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
Prepare rice according to package directions. Serve with stew. If desired, add hot pepper sauce.

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