Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole Recipe

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Jo Ann Duren


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.


★★★★★ 1 vote

15 Min


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  • 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

How to Make Cheesy Stuffed Pepper Casserole


  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.

Printable Recipe Card

About Cheesy Stuffed Pepper Casserole

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

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