Wednesday, December 30, 2015

Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole

Get ready for a huge, cheesy, comfort-food casserole fit for a crowd.
Fall dinner to me are big crockpot meals and huge casseroles. This one fits the bill. I really love this one because it takes the hassle out of stuffed peppers and just makes a casserole out of it instead. And don't underestimate when I use the word huge - I mean HUGE! This barely fit into my 9x13 baking pan, so get ready for loads of leftovers or split it into two pans to freeze. I haven't done this, but I bet it would be just fine to halve the recipe too, if needed. You'll love this one!

Cheesy Stuffed Pepper Casseroleserves 10 - 12
from Five Minutes for Mommy
2 cups cooked rice
1 lb ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup frozen diced onion
29 oz can diced tomatoes, drained
3 (14 oz) cans tomato sauce
2 (14 oz) cans corn, drained
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups shredded cheddar cheese

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

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