Cheesy Stuffed Pepper Casserole

Been craving stuffed peppers - this is easy and a great weeknight meal with lots of leftovers in my future. 

Serves 10-12

Ingredients:

2 cups cooked brown rice 1 lb ground beef 1 tablespoon olive oil 2 large green peppers, diced 1 large onion, diced 29 oz can diced tomatoes, drained 3 (14 oz) cans tomato sauce 1 (10 oz.) package of frozen cans, thawed and drained 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 1/2 cups shredded sharp cheddar cheese   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 5-10 minutes. Stir in rice, ground beef and 1/2 cup cheese. Pour into a 9x13 baking dish. Top with 2 cups shredded cheese. Bake at 350 for 25-30 minutes or until cheese is melted.