Meaty Stuffed Pepper Casserole Recipe - Allrecipes.com
Meaty Stuffed Pepper Casserole Recipe
  • READY IN hrs

Meaty Stuffed Pepper Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Use 6 small or 3 large green peppers.
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Reviews More Reviews

Nov 09, 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 suggest cutting in half or at least down by a third. I served this to 4 girls ages 10 to 16 and myself and still had leftovers, and I cut the recipe down to half. One change: I would suggest using more rice.

 
Sep 14, 2013

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

 

18 Ratings

May 26, 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 less work.

 
Mar 27, 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 preference), but it would have been just as great with the recommended amount.

 
Nov 02, 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 green pepper (summer garden abundance) and it was good!

 
Nov 12, 2013

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 whole big pepper part & this solves that problem deliciously! Thank you for sharing rebeccahayden87!

 
Sep 12, 2014

The family loved this! I only changed a few things to meet our liking. I added one fresh jalapeno, chopped, and grated zucchini. I omitted the two cans of tomato soup and can of tomato paste due to the amount of water the zucchini created. It turned out perfect! No "soupiness" to it at all and still left with a satisfying amount of tomato flavor. Thanks for sharing your recipe.

 
Aug 13, 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 don't think I really changed the integrity of the recipe - but you decide. I wanted a richer tomato flavor for the topping so I used tomato sauce instead. And I used 3 cups of cooked rice. That was it - just a matter of preference. This one's a keeper, however you make it.

 

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Nutrition

  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 1516 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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