Beef and Pepper Skillet

INGREDIENTS

• 1 lb. ground beef
• 1 Tablespoon vegetable oil
• 2 (12 ounce) bags frozen bell pepper and onion blend
• 1 ½ cups instant brown rice 
• 1 ½ cups water
• 1 (10 ¾ ounce) can low sodium tomato soup
• ½ cup skim mozzarella cheese shredded
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Heat a large skillet over medium heat and cook meat until well browned, stirring often to separate meat, about 5-10 minutes. Drain meat and set aside.
3. Add the oil, peppers and onions to the skillet and cook on medium heat until the vegetables are tender, stirring occasionally, about 5-10 minutes.
4. Add the meat, rice and water to the skillet, cover and cook over low heat about 10-15 minutes, until rice is tender and water is absorbed.
5. Add tomato soup and stir. Heat for 5 minutes. Top with ½ cup mozzarella cheese. Cover and let stand over low heat until the cheese is melted.
6. Add salt and pepper. 
7. Refrigerate leftovers within 2 hours.