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