cheesy stuffed pepper casserole
(1 rating)
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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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(1 rating)
yield
10 -12
cook time
15 Min
method
Bake
Ingredients For cheesy stuffed pepper casserole
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2 ccooked rice
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1 lbground chuck
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1 Tbspolive oil
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2large green peppers, diced
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1/2 cfrozen diced onions
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29 ozcan diced tomatoes, drained
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314 ounce cans tomato sauce
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214 ounce cans corn, drained
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1/2 tspgarlic powder
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1/2 tspkosher salt
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1/2 tspfresh ground black pepper
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2 cshredded cheddar cheese
How To Make cheesy stuffed pepper casserole
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1Brown ground chuck in a large stock pot, drain, remove from pan and set aside.
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2Heat oil in stock pot on medium high heat and add green peppers and onion.
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3Saute 5-10 minutes or until softened, stirring occasionally.
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4To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
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5Bring to a boil, then reduce heat and simmer 5 minutes.
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6Stir in rice and ground chuck.
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7Pour into a 9x13 baking dish.
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8Top with shredded cheese.
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9Bake at 350 degrees for 12-15 minutes or until cheese is melted.
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