My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.
Ingredients
- butter: 2 Tbsp
- green bell peppers (or 3 large): 6 piece (chopped)
- onion: 1 piece (chopped)
- garlic: 2 clove (chopped)
- ground Italian sausage: 1 pound
- ground beef: 1 pound
- salt and ground black pepper: (to taste)
- pinch dried oregano: 1 piece (to taste)
- pinch garlic powder: 1 piece (to taste)
- tomatoes: 2 cans (14.5 ounce cans, diced)
- white rice: 1 cup (cooked)
- tomato paste: 1 can (6 ounce can)
- Worcestershire sauce: 2 tsp
- condensed tomato soup: 2 cans (10.75 ounce cans)
- water: 0.25 can (10.75 ounce can)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
-
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.
