Meaty Stuffed Pepper Casserole

Ingredients

• butter (2 tablespoons)
• green bell peppers (6 small)
• onion (1 large)
• garlic (2 cloves)
• ground Italian sausage (1 pound)
• ground beef (1 pound)
• salt (0 )
• black pepper (0 )
• dried oregano (1 pinch)
• garlic powder (1 pinch)
• diced tomatoes (2 (14.5 ounce) cans)
• cooked white rice (1 cup)
• tomato paste (1 (6 ounce) can)
• Worcestershire sauce (2 teaspoons)
• condensed tomato soup (2 (10.75 ounce) cans)
• water (0.25 (10.75 ounce) can)
• shredded Cheddar cheese (2 cups)

Instructions

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, about 2 minutes. Stir sausage and ground beef into the bell pepper mixture; cook until meat is crumbly and browned, stirring often, about 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 the meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour the mixture into a large baking dish.
4. Whisk the tomato soup with water in a bowl until smooth; pour soup over the meat mixture. Spread Cheddar cheese over the casserole.
5. Bake in the preheated oven until the casserole is heated through and the Cheddar cheese is browned and bubbling, about 30 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 512
• fat: 31 g
• sats: 14 g
• carbs: 30 g
• fibre: 4 g
• protein: 28 g
• salt: 1.467 g