Cheesy Stuffed Pepper Casserole

Jo Ann Duren


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


☆☆☆☆☆ 0 votes

9x13 baking dish
15 Min
Stove Top


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

How to Make Cheesy Stuffed Pepper Casserole


  • 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.

Printable Recipe Card

About Cheesy Stuffed Pepper Casserole

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

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