Whenever I think about comfort food that brings my loved ones together, I’m reminded of the delicious Stuffed Pepper Casserole. This recipe has been passed down through generations in my family, and it never fails to evoke heartwarming memories of cozy family dinners. The blend of flavors and the combination of ingredients make this casserole a must-try. So, let’s dive into how to prepare this delightful dish!
How to Prepare Stuffed Pepper Casserole
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Ingredients
- 2 tablespoons butter
- 6 small green bell peppers, chopped
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 pound ground Italian sausage
- 1 pound ground beef
- salt and ground black pepper to taste
- 1 pinch dried oregano, or to taste
- 1 pinch garlic powder, or to taste
- 2 (14.5 ounce) cans diced tomatoes
- 1 cup cooked white rice
- 1 (6 ounce) can tomato paste
- 2 teaspoons Worcestershire sauce
- 2 (10.75 ounce) cans condensed tomato soup
- ¼ (10.75 ounce) can water
- 2 cups shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F.
- 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, around 2 minutes. - Stir in the sausage and ground beef into the bell pepper mixture; cook until the meat is crumbly and browned,
stirring often, for about 10 to 12 minutes. Drain the excess grease. - Season the mixture with salt, black pepper, oregano, and garlic powder.
- Mix in the diced tomatoes, rice, tomato paste, and Worcestershire sauce into the meat mixture and bring to a
simmer. Cook until heated through, approximately 5 minutes, stirring occasionally. - Pour the mixture into a large baking dish.
- Whisk the tomato soup with water in a bowl until smooth; pour the soup over the meat mixture.
- Spread the shredded Cheddar cheese over the casserole.
- Bake in the preheated oven until the casserole is heated through and the Cheddar cheese is browned and
bubbling, about 30 minutes.
Cook’s Note: Feel free to use either 6 small or 3 large green peppers based on your preference.
Frequently Asked Questions
1. Can I use different types of cheese for this casserole?
Absolutely! While Cheddar cheese adds a rich flavor, you can experiment with other cheeses like mozzarella or
Monterey Jack for a twist.
2. Can I make this casserole in advance?
Definitely! You can prepare the casserole a day before, refrigerate it, and bake it just before serving to save
time.
3. Is it possible to make a vegetarian version?
Yes, you can omit the meat and replace it with plant-based alternatives like tofu, tempeh, or your favorite
meat substitute.
4. How do I adjust the spice level?
If you prefer a spicier casserole, you can add red pepper flakes or a dash of hot sauce to the mixture while
cooking.
5. What can I serve with this casserole?
This casserole pairs well with a simple side salad or garlic bread to complete the meal.
6. Can I freeze the leftovers?
Absolutely! Allow the casserole to cool, portion it into airtight containers, and freeze for a convenient
homemade meal later.
Stuffed Pepper Casserole
Ingredients
- 2 tablespoons butter
- 3 large green bell peppers chopped
- 1 large onion chopped
- 2 cloves garlic chopped
- 1 pound ground Italian sausage
- 1 pound ground beef
- salt and ground black pepper to taste
- 1 pinch dried oregano or to taste
- 1 pinch garlic powder or to taste
- 2 14.5 ounce cans diced tomatoes
- 1 cup cooked white rice
- 1 6 ounce can tomato paste
- 2 teaspoons Worcestershire sauce
- 2 10.75 ounce cans condensed tomato soup
- ¼ 10.75 ounce can water
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- 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.
Notes
Use 6 small or 3 large green peppers.
