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Cheesy Stuffed Pepper Casserole


Easier than making stuffed peppers, this Cheesy Stuffed Pepper Casserole has all of the flavor without all of the work! A great weeknight supper!

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Rate this recipe 4.3/5 (46 Votes)
Cheesy Stuffed Pepper Casserole 1 Picture


  • 2 cups cooked rice
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 large green peppers, diced
  • 1/2 cup frozen diced onion
  • 1 (29 ounce) can diced tomatoes, drained
  • 3 (14 ounce) cans tomato sauce
  • 2 (14 ounce) 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


Servings 10
Adapted from


Step 1

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

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