Stuffed Pepper Casserole Recipe

Introduction

Stuffed Pepper Casserole brings all the flavors of classic stuffed peppers into an easy, one-pan dish. With savory Italian sausage, colorful bell peppers, and melted mozzarella, it’s a comforting meal perfect for busy weeknights.

Ingredients

• ¾ pound ground Italian sausage (mild or spicy, 375g)
• 2 cups chopped bell peppers
• ½ medium onion, finely chopped
• 2 cloves garlic, finely minced
• ¾ teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon pepper
• ¼ teaspoon cumin
• 2 cups low-sodium chicken broth
• 1 cup tomato salsa
• 1 cup long-grain white rice, rinsed
• 1 cup shredded mozzarella cheese

Instructions

1. Step 1: In a large skillet over medium-high heat, crumble and cook the sausage until it begins to brown. Add the chopped bell pepper and onion, and cook for about 5 minutes, stirring often, until they are crisp-tender.
2. Step 2: Stir in the garlic, salt, oregano, pepper, and cumin. Cook for 1 minute to release the flavors.
3. Step 3: Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in the tomato salsa evenly.
4. Step 4: Rinse the rice thoroughly under cold water, drain, and add it to the skillet. Stir to combine.
5. Step 5: Bring the mixture to a simmer. Cover the skillet, reduce heat to medium-low, and cook for 15 to 20 minutes, or until the rice is tender and fully cooked.
6. Step 6: Sprinkle the shredded mozzarella over the top. Cover again and let the cheese melt before serving.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or red pepper flakes to the seasoning mix.
• You can substitute long-grain white rice with brown rice, but increase the simmering time to 40-45 minutes and add additional broth if needed.
• Use sweet Italian sausage for a milder taste or spicy if you prefer a kick.
• Swap out the mozzarella for cheddar or pepper jack for a different cheese experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To keep the cheese melty, cover while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point before adding the cheese. Refrigerate it and add the cheese and melt just before serving.

Can I use ground beef instead of Italian sausage?

Absolutely. Ground beef works fine, though you may want to add Italian seasoning or extra spices to keep the flavor vibrant.

Stuffed Pepper Casserole Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

A flavorful and hearty Stuffed Pepper Casserole featuring Italian sausage, bell peppers, onions, and rice simmered in a savory tomato salsa and chicken broth mixture, topped with melted mozzarella cheese. This one-pan dish is quick to prepare, perfect for a comforting weeknight dinner for six.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• ¾ pound ground Italian sausage (mild or spicy) (375g)
• 2 cups chopped bell peppers
• ½ medium onion, finely chopped
• 2 cloves garlic, finely minced

Spices and Seasonings

• ¾ teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon pepper
• ¼ teaspoon cumin

Liquids and Grains

• 2 cups low-sodium chicken broth
• 1 cup tomato salsa
• 1 cup long-grain white rice, rinsed

Dairy

• 1 cup shredded mozzarella cheese

Instructions

1. Cook the Sausage: In a large skillet over medium-high heat, crumble and cook the ground Italian sausage until it begins to brown, ensuring it is cooked through and starting to develop color for flavor.
2. Sauté Vegetables: Add the chopped bell peppers and finely chopped onion to the skillet with the sausage. Cook for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
3. Add Garlic and Spices: Stir in the minced garlic, salt, dried oregano, black pepper, and cumin. Cook this mixture for 1 minute to release the aromas and blend the flavors.
4. Add Liquids and Salsa: Pour in the low-sodium chicken broth. Using a wooden spoon, scrape any browned bits off the bottom of the pan to incorporate their rich flavor. Then stir in the tomato salsa thoroughly.
5. Add Rice: Rinse the long-grain white rice under cold water and drain well. Add the rice to the skillet, stirring well so it is evenly distributed in the sauce.
6. Simmer to Cook Rice: Bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and let it cook gently for 15 to 20 minutes until the rice is fully cooked and has absorbed the liquid.
7. Add Cheese and Melt: Once the rice is cooked, sprinkle the shredded mozzarella cheese evenly over the top. Cover the skillet again and let it sit a few minutes until the cheese melts completely.
8. Serve: Serve warm, spooning the flavorful stuffed pepper casserole onto plates for a satisfying meal.

Notes

• Using low-sodium chicken broth helps control the saltiness of the dish.
• You can substitute ground turkey or chicken for a leaner protein option.
• Feel free to use any combination of bell peppers for color and flavor variety.
• Make sure to rinse the rice well; this helps prevent it from being too sticky.
• Covering the skillet during simmering and cheese melting helps cook the rice evenly and melt the cheese perfectly.

Keywords: stuffed pepper casserole, Italian sausage casserole, one-pan dinner, bell peppers, mozzarella cheese, quick dinner, family meal, skillet recipe