Beef and Peanut Casserole

Yes, I know this sounds weird but this beef and peanut casserole is really quite good. And good for you.

You’ll need:

-2 tbsp olive oil

-½ pound lean ground beef

-1 cup sliced onion

-1 cup chopped sweet green pepper

-1 - 14 oz can plum tomatoes, no-salt added if possible

-½ cup veggie broth, low sodium

-¼ cup peanut butter (all natural with no sugar added)

-1 tsp tamari

-black pepper to taste

-¾ cup raw basmati rice

Heat the oil and cook the beef. Remove and set aside. Drain off any fat.

In the same pan, cook the onions and green pepper, adding a touch more oil, if needed.When softened, add the broth and tomatoes, breaking up the tomatoes on the back of a wooden spoon. Return the beef to the pan, cover and bring to a boil.

Immediately turn the heat to med-low and simmer for 20 minutes.

Add the peanut butter and stir. Add tamari, black pepper and raw rice.

Bake, covered, at 325°F for 30 minutes or until rice is cooked. Check after 20 minutes to ensure you have enough liquid and add some more broth or water if necessary.

Serves 4 with a nice, crunchy side salad.

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