One Pot Stuffed Peppers

2 Tbsp olive oil
1 lb ground lamb
1 medium yellow onion, finely diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14.5 oz can petite diced tomatoes, with juices
14.5 oz can chicken or beef broth
8 oz can tomato sauce
2 tsp beef or chicken bouillon
2 tsp Worcestershire sauce
1 tsp Italian seasoning or oregano
1 cup white long grain rice, uncooked
1½ cups shredded cheddar cheese
 
Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground lamb and cook 5–7 minutes, breaking into small pieces as it browns.
Add onions, bell peppers and garlic in with lamb; stir to combine. Cook until the peppers have started to soften and the onions are translucent.
Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving.