Meaty Stuffed Pepper Casserole

Meaty Stuffed Pepper Casserole

12 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
rebeccahayden87
Recipe by  rebeccahayden87

“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

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (12)

Rate This Recipe
Chriss
4

Chriss

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

KHamel
3

KHamel

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.

ruralwisconsin
3

ruralwisconsin

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 31 g
  • 48%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

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Healthier Stuffed Peppers

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Mexican-Greek Stuffed Green Peppers