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
