Southwest Beef & Bell Pepper Skillet

Kraft

1 lb. extra-lean ground beef

1 can (14-1/2 oz.) fat-free reduced-sodium beef broth

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 each large green and yellow pepper, cut lengthwise into thin strips, then crosswise in half

2 cups instant white rice, uncooked

1-1/2 cups shredded Colby & Monterey Jack cheeses

I think this is the general idea for the bell peppers?

Brown meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.

Add peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.

Heat broiler. Top rice with cheese; broil, 6 inches from heat 2 to 3 min. or until melted.

Protein topped with cheese. It's the American way.

My Rating: 4/5 "Filling and energizing at the same time! Nice pops of flavor in this substantial and satisfying dish. The layer of gooey cheese is pretty awesome, too. (I put a little extra cheese on the leftovers.) Pretty quick and easy, too!"