Meaty Stuffed Pepper Casserole

Meaty Stuffed Pepper Casserole

rebeccahayden87

"My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 512 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1467 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

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

Footnotes

  • Cook's Note:
  • Use 6 small or 3 large green peppers.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 27
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 sug...

Most helpful critical review

Flavor is good. But there is way too much meat!!! I would definitley cut the meat back to 1/2 lb. of each the sausage and the beef and add an extra 1/2 C. rice

Most helpful
Most positive
Least positive
Newest

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 sug...

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

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 less w...

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 prefe...

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 gre...

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 gon...

Flavor is good. But there is way too much meat!!! I would definitley cut the meat back to 1/2 lb. of each the sausage and the beef and add an extra 1/2 C. rice

I loved this recipe, family loved the recipe! It made a lot, hubby has been using left overs as a dip with corn chips. I will make this again & again & again. I love stuffed peppers just not the...

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 of m...

Other stories that may interest you