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Cheesy Stuffed Pepper Casserole


  • 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

See conversion here

  • 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 9×13 baking dish.
  • Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

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