Unstuffed Bell Peppers

2 tablespoon of olive oil
2 cloves of garlic
2 Bell Peppers, any color
½ of a medium onion
1 pound of extra-lean ground beef
1 14.5 oz can of whole tomatoes
1 14 oz can of low-sodium chicken broth
1 8oz can of tomato sauce
1 teaspoon of kosher salt and pepper to taste
1 teaspoon of soy sauce
1 cup of long uncooked, extra long grain rice
1 cup of shredded jack cheese
green onions for garnish

Start by dicing two cloves of garlic, ½ of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
Season with one teaspoon of kosher salt and several turns of fresh pepper.
Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
Cover the pan with a lid and reduce the heat down to low.
Let mixture cook 20-30 minutes, or until rice is tender.
At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
One rice is tender, sprinkle the cheese on top.
Cover the pan with the lid to let the cheese melt.
Garnish with fresh diced bell peppers and green onions.