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Stuffed Pepper Casserole

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PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner
Stuffed Pepper Casserole
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
  • 1/4 (10.75 ounce) can water
  • 2 cups shredded Cheddar cheese
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Melt a generous amount of butter in a large cooking vessel over medium heat; cook and stir sliced green bell peppers, onions, and garlic in the hot butter until the vegetables are slightly tender, approximately 2 minutes. Introduce sausage and ground beef into the bell pepper mixture; cook until the meat is crumbly and browned, stirring frequently, around 10 to 12 minutes. Drain excess fat from the mixture.
3
Season the meat mixture with a pinch of salt, a few grinds of black pepper, some dried oregano, and a sprinkle of garlic powder.
4
Mix diced tomatoes, cooked white rice, tomato paste, and Worcestershire sauce into the meat mixture; bring the mixture to a gentle simmer; cook until heated through, roughly 5 minutes, stirring occasionally.
5
Pour the seasoned meat mixture into a large baking dish.
6
Mix a can of tomato soup with water in a bowl until smooth; pour the soup over the meat mixture.
7
Spread shredded Cheddar cheese evenly over the casserole.
8
Bake the casserole in the preheated oven until it is heated through and the Cheddar cheese is golden brown and bubbly, approximately 30 minutes.