Meaty Stuffed Pepper Casserole

  • Recipe By
  • Published Jul 19th
  • Ready In1h 15m
  • Servings8
  • Calories512
My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.

Meaty Stuffed Pepper Casserole Ingredients

The following are the ingredients needed to make delicious Meaty Stuffed Pepper Casserole for 8 servings:

  • 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

Meaty Stuffed Pepper Casserole Cooking Instructions

  • Prep25m
  • Cook50m
  • Ready In1h 15m

To cook Meaty Stuffed Pepper Casserole, you need about 25 minutes of preparation time. The time needed to cook this Meaty Stuffed Pepper Casserole is about 50 minutes , and you can serve your Meaty Stuffed Pepper Casserole within 1 hour 15 minutes . The following are the steps to cook Meaty Stuffed Pepper Casserole easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
  5. 5 Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.

Notes

  • Cook's Note:
  • Use 6 small or 3 large green peppers.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 512 calories; 31 grams of fat; 30.1 grams of carbohydrates; 28.3 grams of protein; 94 milligrams of cholesterol; 1467 milligrams of sodium.

  1. Aug 9th 2015

    This is one of my favorite recipes! I make it for dinner at home, as well as for family and church pitch-ins! The only part if this recipe that I have changed up is substituting a large jar ...

  2. Dec 23rd 2014

    used 3 cans tomato sauce--no soup, one can diced tomatoes, chopped red and yellow pepper--no green. Put cheese on last 10 minutes. Didn't get to take any in for my lunch because it was all gone!

  3. Nov 22nd 2014

    This was very good. I was surprised at how well it all came together.

  4. Aug 13th 2014

    Loved this dish! My son and husband went back for thirds - it was that good! I hate it when people change the recipe and then rate their new version, but I'm going to do it anyway, because I ...

  5. Mar 27th 2014

    Delicious! Tastes exactly like a stuffed pepper. My husband doesn't like stuffed peppers - he says there is way too much pepper. He loved it! The only thing I did was added extra rice (our p ...

  6. Nov 9th 2013

    Great kid and picky eater friendly recipe. Easy to make and not easy to mess up. I didn't have Italian sausage, so I used breakfast sausage. This was still very yummy. Also, I would highly ...

  7. Nov 2nd 2013

    Very forgiving. I messed up and added a whole can of water to the soup topping. No problem. The boys say this is good and please make again. And in case anyone is wondering, I used frozen ...

  8. Sep 14th 2013

    This is my favorite recipe on here, this has a lot of flavor

  9. May 26th 2013

    Great and easy recipe. I cut the recipe in half, only used the hamburger, cooked it in a 9x13 pan and it was still enough for our family of four. All of the flavor of stuffed peppers with le ...