Cheesy Stuffed Pepper Casserole Recipe

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Cheesy Stuffed Pepper Casserole

Jo Ann Duren

By
@ILUVblackeyepeasandrice

I made this casserole for dinner. My family said this recipe was a keeper. My daughter said that it would be a good cold weather dish, but it is still good even though it is in the 80's here.


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Rating:

Serves:

10-12

Cook:

15 Min

Method:

Bake

Ingredients

2 c
cooked rice
1 lb
ground chuck
1 Tbsp
olive oil
2
large green peppers, diced
1/2 c
frozen diced onions
29 oz
can diced tomatoes, drained
3
14 ounce cans tomato sauce
2
14 ounce cans corn, drained
1/2 tsp
garlic powder
1/2 tsp
kosher salt
1/2 tsp
fresh ground black pepper
2 c
shredded cheddar cheese

Directions Step-By-Step

1
Brown ground chuck in a large stock pot, drain, remove from pan and set aside.
2
Heat oil in stock pot on medium high heat and add green peppers and onion.
3
Saute 5-10 minutes or until softened, stirring occasionally.
4
To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
5
Bring to a boil, then reduce heat and simmer 5 minutes.
6
Stir in rice and ground chuck.
7
Pour into a 9x13 baking dish.
8
Top with shredded cheese.
9
Bake at 350 degrees for 12-15 minutes or until cheese is melted.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Hashtags: #easy, #Casserole, #tasty