Stuffed Pepper Casserole


° 2 tablespoons of butter
° 6 small green peppers, chopped
° 1 large onion, chopped
° 2 garlic cloves, minced
° 1 pound sausage Italian
° 1 pound beef ground
° salt / ground black pepper
° 1 pinch oregano
° 1 pinch garlic powder, or to taste
° 2 cans (14.5 ounces) diced tomatoes
° 1 cup cooked white rice
° 1 can (6 oz) tomato paste
° 2 cans (10.75 oz) tomato soup
° ¼ (10.75 ounces) can sprinkle
° 2 cups grated cheddar cheese
*Step by step:

Preheat oven 350 degrees F 
Melt butter in large saucepan over medium heat; cook and stir green peppers, onion and garlic in hot butter until vegetables are slightly tender, 2 minutes. Stir sausage and ground beef into pepper mixture; cook until meat is crumbly and browned, stirring frequently, 10 to 12 minutes. Drain the fat. Season the mixture with salt, black pepper, oregano and garlic powder.
Combine diced tomatoes, rice, tomato paste and Worcestershire sauce with meat mixture and bring to boil; cook until heated through, about 5 minutes, stirring occasionally.   Pour the mixture into a large baking dish.
Whisk tomato soup with water in bowl until smooth; pour soup over meat mixture. Spread the cheddar cheese over the pan.Baking in preheated oven to casserole is heated through & cheddar cheese is golden  and fluffy, for 30 min.

Enjoy !