Meaty Stuffed Pepper Casserole

Ingredients

• 2 tablespoons butter 
• 29 ounce tomatoes diced canned
• 21.5 ounce condensed tomato soup canned
• 1 cup rice white cooked
• 2 cloves garlic chopped
• 1 pinch garlic powder to taste
• 6 small bell peppers green chopped
• 1 pound ground beef 
• 8 servings salt and ground pepper black to taste
• 1 pound ground sausage italian
• 1 large onion chopped
• 1 pinch oregano dried to taste
• 2 cups cheddar cheese shredded
• 6 ounce tomato paste canned
• 10.8 ounce water canned
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• oven
• whisk
• pot
• baking pan

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.
3. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
4. 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.
5. Pour mixture into a large baking dish.
6. Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture.
7. Spread Cheddar cheese over casserole.
8. Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.