Meaty Stuffed Pepper Casserole

Name: Meaty Stuffed Pepper Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 2 tablespoons butter; 6 small green bell peppers, chopped; 1 large onion, chopped; 2 cloves garlic, chopped; 1 pound ground Italian sausage; 1 pound ground beef; salt and ground black pepper to taste; 1 pinch dried oregano, or to taste; 1 pinch garlic powder, or to taste; 2 (14.5 ounce) cans diced tomatoes; 1 cup cooked white rice; 1 (6 ounce) can tomato paste; 2 teaspoons Worcestershire sauce; 2 (10.75 ounce) cans condensed tomato soup; 0.25 (10.75 ounce) can water; 2 cups shredded Cheddar cheese

4.7

(95)

73 Reviews

21 Photos

My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.

Recipe by rebeccahayden87

Published on April 3, 2019

21

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hrs 15 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons butter
6 small green bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground Italian sausage
1 pound ground beef
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans diced tomatoes
1 cup cooked white rice
1 (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
2 (10.75 ounce) cans condensed tomato soup
¼ (10.75 ounce) can water
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish.
Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.

Cook's Note:

Use 6 small or 3 large green peppers.

Nutrition Facts (per serving)

512	Calories
31g	Fat
30g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 512
% Daily Value *
Total Fat 31g	40%
Saturated Fat 14g	72%
Cholesterol 94mg	31%
Sodium 1467mg	64%
Total Carbohydrate 30g	11%
Dietary Fiber 4g	13%
Total Sugars 13g
Protein 28g
Vitamin C 99mg	496%
Calcium 284mg	22%
Iron 6mg	35%
Potassium 915mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.