Cheesy Stuffed Pepper Casserole

Jo Ann Duren

By
@ILUVblackeyepeasandrice

I have made this several times. My family prefers this over the stuffed Peppers.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
9x13 baking dish
Cook:
15 Min
Method:
Stove Top

Ingredients

2 c
cooked rice
1 lb
ground chuck
1 Tbsp
olive oil
2
large green peppers, diced
1/2 c
frozen diced onions
20 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
cheddar cheese, shredded

Step-By-Step

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

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American