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.