Growing up when my Mom made stuffed peppers, I never ate the peppers, only the filling. Cooked peppers were never my jam. They actually still aren’t. That’s why this beef and rice casserole is a favorite, because it’s basically the filling of my Moms stuffed peppers baked with a cheesy melty topping! And that’s a really really good thing! In the summertime when my garden is spitting out zucchinis at a rapid pace, I love to use this filling to stuff those zucchini. Give that a try as well! . . Deconstructed Stuffed Pepper . . 2 pounds ground beef 1 onion chopped 3 clove garlic chopped 1 green bell pepper chopped 1 red pepper chopped 1 cup frozen and thawed corn 2 tbls Worcestershire sauce 1 (28oz) can crushed tomatoes 2 tbls tomato paste 1-2 cup cooked rice 2 tsp chili powder 1 tsp smoked paprika 1 tsp. Cumin 1 tsp salt 1/2 tsp pepper 1 cup shredded cheddar cheese Heat the oven to 350F Place a large skillet over medium-high heat. Add the ground beef and cook for about 3 minutes. A...