Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole 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 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.