Stuffed Pepper Casserole
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.
- 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)
1/2 cup chopped onion
2 cloves garlic, minced
1 cup salsa (sub: tomato sauce)
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 1/2 cups shredded mozzarella cheese
Instructions
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In a large skillet over medium heat, cook sausage until browned, crumbling it as it cooks.
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Add chopped peppers and onions. Sauté until softened.
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Stir in garlic, oregano, cumin, salt, and pepper. Cook 1 more minute.
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Add rice, salsa, and chicken broth. Stir and bring to a simmer.
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Cover and cook on low for 15–20 minutes, or until rice is tender.
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Remove from heat. Sprinkle mozzarella on top, cover again, and let it melt (about 5 minutes).
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Serve hot and enjoy!
Notes
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To make it vegetarian: use plant-based sausage or mushrooms/beans.
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Add-ins: spinach, zucchini, or mushrooms work great.
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To spice it up: include red pepper flakes or cayenne.
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Cheese options: swap mozzarella for cheddar or Monterey Jack.
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Store in fridge up to 3 days or freeze for up to 3 months.
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Reheat with a splash of broth in oven at 250–300°F.
Find it online: https://recipesbyjanet.com/stuffed-pepper-casserole/
