Stuffed Pepper Casserole with diced peppers and onions, ground beef, corn, rice, and topped with 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 9×13 baking dish. Top with shredded cheese.
Bake at 350 for 12-15 minutes or until cheese is melted.