Stuffed Pepper Casserole

Why You’ll Love This Recipe

This recipe is a crowd-pleaser, combining the rich flavors of stuffed peppers into a simple casserole. It’s an easy, one-pan dish that’s both filling and family-friendly. The gooey melted mozzarella cheese on top makes every bite irresistible. Plus, the dish can be made in less than 45 minutes, making it a go-to for hectic evenings. It's versatile, allowing for various substitutions, and even picky eaters will enjoy it!

Ingredients

• 1 lb Italian sausage (or ground turkey, chicken, or beef)

• 1 cup long-grain white rice (brown rice can also be used, but it requires a longer cooking time)

• 1 cup bell peppers, chopped (any color)

• ½ cup onion, chopped

• 2 cloves garlic, minced

• 1 cup salsa (tomato sauce can be substituted)

• ½ teaspoon oregano

• ½ teaspoon cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups chicken broth

• 1 ½ cups shredded mozzarella cheese

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Italian sausage in a large skillet over medium heat, breaking it up as it cooks. Once browned, add the chopped bell peppers and onions and cook until softened.

2. Stir in the garlic, oregano, cumin, salt, and pepper, and cook for another minute.

3. Add the chicken broth, salsa, and rice to the pan. Stir to combine and bring to a simmer.

4. Cover the skillet and cook on low heat for 15-20 minutes, or until the rice is fully cooked and tender.

5. Remove from heat and sprinkle the mozzarella cheese over the top. Cover again and let the cheese melt for about 5 minutes.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 35 minutes

Variations

• Add extra vegetables like mushrooms, spinach, or zucchini to enhance the flavor and nutrition of the dish.

• Spice it up with cayenne pepper or red pepper flakes for a kick.

• Swap out the sausage for ground turkey, chicken, or beef to suit dietary preferences.

• Use a different cheese such as cheddar, Monterey Jack, or a blend of cheeses.

Storage/Reheating

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water, cover, and heat in the oven at 250°F-300°F for 15-20 minutes until warmed through.

This casserole can also be frozen. After cooking, allow it to cool slightly, then wrap it tightly with plastic wrap and foil. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and bake at 250°F-300°F for 20 minutes.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but you will need to increase the cooking time to 30-45 minutes depending on the type of rice.

2. Can I make this casserole in advance?

Yes, you can prepare this casserole a day ahead and store it in the fridge until you're ready to bake it.

3. How do I make this casserole spicy?

Add cayenne pepper, crushed red pepper flakes, or use a spicy salsa to give the dish some heat.

4. Can I use a different type of sausage?

Absolutely! Ground turkey, chicken, or beef are great substitutes for Italian sausage.

5. Can I freeze this casserole?

Yes, this casserole freezes very well. Allow it to cool slightly, then wrap it tightly in plastic wrap and foil, or use a freezer-safe container.

6. How do I reheat frozen casserole?

To reheat, thaw it overnight in the refrigerator and bake it at 250°F-300°F for about 20 minutes or until heated through.

7. Can I use a different type of cheese?

Yes, you can substitute mozzarella with cheddar, Monterey Jack, or any other cheese that melts well.

8. How can I make this recipe vegetarian?

To make this recipe vegetarian, swap the sausage for a plant-based meat substitute or use extra vegetables like mushrooms and beans.

9. Can I add more vegetables to this casserole?

Definitely! Feel free to add mushrooms, spinach, zucchini, or shredded carrots to boost the veggie content.

10. Can I use a different grain instead of rice?

You can use quinoa or couscous as an alternative to rice, but the cooking times may vary.

Conclusion

Stuffed Pepper Casserole is a hearty, delicious, and easy-to-make dish that brings the flavors of traditional stuffed peppers into a one-pan casserole. It’s perfect for busy weeknights and can be customized to suit your tastes. With its cheesy, flavorful combination of sausage, rice, and vegetables, this meal is sure to become a family favorite!

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Stuffed Pepper Casserole is a comforting, one-pan dinner that transforms the flavors of traditional stuffed peppers into a cheesy, hearty, and quick weeknight meal. Loaded with Italian sausage, rice, bell peppers, and gooey mozzarella cheese, it’s a crowd-pleaser ready in under 45 minutes.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: One-Pan / Skillet
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 lb Italian sausage (or ground turkey, chicken, or beef)

1 cup long-grain white rice (sub: brown rice, longer cook time)

1 cup chopped bell peppers (any color)

½ cup chopped onion

2 cloves garlic, minced

1 cup salsa (sub: tomato sauce)

½ tsp oregano

½ tsp cumin

½ tsp salt

¼ tsp black pepper

2 cups chicken broth

1 ½ cups shredded mozzarella cheese

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Instructions

1. In a large skillet over medium heat, cook sausage until browned, crumbling it as it cooks.

2. Add chopped peppers and onions. Sauté until softened.

3. Stir in garlic, oregano, cumin, salt, and pepper. Cook 1 more minute.

4. Add rice, salsa, and chicken broth. Stir and bring to a simmer.

5. Cover and cook on low for 15–20 minutes, or until rice is tender.

6. Remove from heat. Sprinkle mozzarella on top, cover again, and let it melt (about 5 minutes).

7. Serve hot and enjoy!

Notes

• To make it vegetarian: use plant-based sausage or mushrooms/beans.

• Add-ins: spinach, zucchini, or mushrooms work great.

• To spice it up: include red pepper flakes or cayenne.

• Cheese options: swap mozzarella for cheddar or Monterey Jack.

• Store in fridge up to 3 days or freeze for up to 3 months.

• Reheat with a splash of broth in oven at 250–300°F.