Ingredients

• 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.