Cheesy Stuffed Pepper Casserole | Mostly Homemade Mom

Cheesy Stuffed Pepper Casserole

August 12, 2013
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Get ready for a huge, cheesy, comfort-food casserole fit for a crowd. And do you know what huge, cheesy, comfort-food casseroles make me think of? Fall. Yep, there I said it. 

Fall is seriously my favorite season ever. And it begins with apple picking at the orchard with the kids. We had a BLAST last year and by the end of this month the trees will be ready for picking and I can't wait! Wesley was so little last year he just stayed in the stroller. Now, I couldn't strap him down if I tried - so he'll be put to work, too! He better pick us some good apples, he's the one that's been eating us out of house and home. At least with the fruit. Who knew a two year old could eat that much fruit?

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 Casserole
serves 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.

Here are some more of my favorite casseroles:

Ranch Chicken Enchilada Casserole

Loaded Mashed Potato Casserole

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29 comments on "Cheesy Stuffed Pepper Casserole"
  1. This looks amazing!! My kids don't like stuffed green peppers but would LOVE it in casserole form! (I heart casseroles!) Can't wait to try it! Pinning! :)

  2. This looks fabulous. All that cheesy goodness! Fall is also my favorite season and I could live off apples if need be.

  3. julieseatsandtreatsAugust 13, 2013 at 3:08 PM

    Is it weird I get excited about new seasons for the food alone! Here's to comfort food :) These looks amazing!

  4. Oh my, this sounds divine! I can't say I'm a fan of stuffed peppers because I have a thing against a large amount of crunchy-ish pepper in my mouth. But this, this I could do and love! I think this is going on next weeks menu plan!
    Elizabeth @ Real Inspired

  5. Jamie @ Love Bakes Good CakesAugust 16, 2013 at 5:23 PM

    Comfort food :) I am so ready for cooler weather and yummy casseroles! Pinned this, Kelly! I'm also sharing this on Facebook - thanks so much for linking up to All My Bloggy Friends! Have a great weekend! {hugs}

  6. Fall is my favorite season as well!

    Now this is my kind of casserole! Pinning and sharing on FB and Twitter! Thanks for sharing on Marvelous Mondays!

  7. This looks delish and is perfect to add to any meal plan! Thank you so much for linking up and sharing over on The Mommy Club.

    I have featured it over on my How to Meal Plan Facebook page. Have a yummy week!

  8. Jamie @ Love Bakes Good CakesAugust 20, 2013 at 2:35 AM

    Hi Kelly :) Just stopping by to let you know that your recipe had the most views last week's All My Bloggy Friend! I can't wait to see what you share this week! :)

  9. Looks delicious, Yummy!

  10. This recipe looks delicious and I love stuffed peppers ...but did want to let you know you left out where to put the rice in at the recipe directions ... thanks for sharing ...keep up the great work

  11. marcie @ flavor the momentsAugust 25, 2013 at 6:07 PM

    This looks delicious! I would love some for dinner tonight. :)

  12. Made this tonight. Wasn't as good as I was hoping. If you decide to make it make sure you season the meat and something to spice it up. No flavor but makes a TON!

  13. I'm sorry you didn't like it as much as we did, Bailie! Maybe amp up the garlic powder next time?

  14. This was very good! I added some oregano and cavenders to the meat and cut the recipe in half so i used a 14.5 oz can of fire roasted diced tomatoes instead. Thanks for a quick & easy version of stuffed peppers!

  15. That sounds really good with the fire roasted tomatoes, I'll have to try that next time. So glad you liked it, Amanda!

  16. When do you add the beef back in ?

  17. I love the sound of all 3 of these casseroles and will be trying them out soon. Thanks so much. I am now following you thru GFC, Google, and Bloglovin. Hope you can visit my site soon.


    I Create Purty

  18. Instead of tomatoes and sauce, I use Snappy Tom or even spicy V-8 ;) Awesome recipe. Similar to the skillet version I make.

  19. I have so got to try this! pinned

    Natasha @ Serenity You

  20. I pinned this awhile back and finally got around to trying it out today. It was soooo good! Being Texans we like our food to have a little heat, so I substituted a can of tomatoes and green chilies for some of the tomato sauce and added some cayenne pepper. I also added 1 1/4 lbs. of ground turkey in addition to the ground beef to make it extra meaty. Other than that, I followed your recipe pretty closely. I could tell it was going to make a huge amount so opted to use a 14 X 10 X 2 baking pan and it filled it almost to the brim! There are only 2 of us, so we had enough left over for another meal later this week, plus 3 two-person servings to freeze. Thank you for sharing this awesome recipe! I've been searching for a good ground beef and rice casserole and this one really fit the bill.

  21. I made this tonight and I made a few changes because I could tell we would want more spice than in this recipe. I cooked my rice with chicken bouillon to add flavor there, but I also added some red pepper flakes, about half a teaspoon or so of chili powder, and upped the black pepper to closer to a teaspoon and that all gave me a nice kick. Next time I would only use a 14 oz can of diced tomatoes instead of a 29 oz ca. This time I only used one 14 oz can of tomato sauce and it was definitely plenty. Next time I will add at least one more bell pepper so that it seems more a bell pepper casserole. Thanks for the recipe idea!

  22. Yvonne Myry RogersMarch 17, 2015 at 11:17 AM

    i make this but instead of tomatoes i use salsa, then i pour pancake batter over it and we top it with taco sauce, yummy

  23. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef.

  24. How much pancake batter? How thick?

  25. Anything is freezable if you try hard enough. I'd suggest waiting until it was cool and somewhat congealed together. Place it in a freezer bag and zip it up most of the way, then use a straw to suck out the air. Or if you have one use a foodsaver to take out all of the air and seal it well.

  26. Very good. I didn't have the third can of tomatoe sauce so I added a cup of water, 1 tsp of sugar, and seasoning with a can of tomatoe paste. It made about 12 oz so I added a little more water and I used it with only one other can of tomatoe sauce. Except for using fresh onions (not frozen) I followed the recipe the rest of the way. My husband said it was good and that I could add this dish to the rotation.


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