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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Stuffed Pepper Casserole Recipe

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This recipe for Cheesy Stuffed Pepper Casserole is from The Conley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked rice
1 lb ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup frozen 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

Directions:
Directions:
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. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

 

 

 

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