Meaty Stuffed Pepper Casserole

Ingredients

• 2 tablespoons butter
• 6 small green bell peppers , or 3 large
• 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 cans diced tomatoes , 14.5 ounce
• 1 cup cooked white rice
• 1 can tomato paste , 6 ounce
• 2 teaspoons Worcestershire sauce
• 2 cans condensed tomato soup , 10.75 ounce
• 0.25 cans water , 10.75 ounce
• 2 cups shredded Cheddar cheese

Instructions

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.