Stuffed Pepper Casserole
Stuffed Pepper Casserole with diced peppers and onions, ground beef, corn, rice, and topped with cheese.
Servings 12 servings
- 1 lb ground beef
- 1 tbsp olive oil
- 2 green peppers seeded and diced
- 1/2 cup onion diced
- 29 oz can diced tomatoes drained
- 3 14 oz cans tomato sauce
- 2 14 oz cans corn drained
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups white rice cooked
- 2 cup 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 9×13 baking dish. Top with shredded cheese.
Bake at 350 for 12-15 minutes or until cheese is melted.
Calories: 313kcal | Carbohydrates: 29g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 249mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 22.9mg | Calcium: 176mg | Iron: 1.8mg