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!
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.