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


2 c
cooked rice
1 lb
ground chuck
1 Tbsp
olive oil
large green peppers, diced
1/2 c
frozen diced onions
29 oz
can diced tomatoes, drained
14 ounce cans tomato sauce
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


  • 1Brown ground chuck 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, 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.

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About Cheesy Stuffed Pepper Casserole

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