BON APPETITE! Cheesy Stuffed Pepper Casserole

It's that time of year when our gardens are starting to provide an abundance of vegetables. Green peppers are one of them. For many, it's a love or hate relationship with this vegetable! I love peppers of all colors--green, red, and yellow--in salads. Here's a recipe that makes green peppers taste perfect. Sometimes I prefer to leave out the the corn.

Cheesy Stuffed Pepper Casserole

 

2 cups cooked rice

1 lb ground beef

1 tablespoon olive oil

2 large green peppers, diced

1/2 cup finely 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 five (5) minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese.

Bake at 350 degrees for 12-15 minutes or until cheese is melted. Serves 10 - 12 people

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