Stuffed Pepper Casserole Recipe
If you’re craving something cozy, colorful, and shamelessly satisfying, this Stuffed Pepper Casserole absolutely delivers! Imagine all the fantastic flavors of classic stuffed peppers – hearty sausage, bright bell peppers, tender rice, and gooey cheese – but in an easy, one-pan format that lets you skip the fussy pepper prep. Whether it’s a busy weeknight or a casual weekend dinner with friends, this dish brings heartwarming comfort and a rainbow of flavor to your table. Trust me, it’s the kind of meal you’ll want to make on repeat.
Ingredients You’ll Need
The ingredients for this Stuffed Pepper Casserole are simple, but each plays a vital role in delivering a dish that’s savory, aromatic, and loaded with texture. Don’t be tempted to swap out too many items – they all have their purpose, from the spice of the sausage to the creaminess of the cheese!
- Ground Italian sausage: Provides a rich, slightly spicy flavor and that crave-worthy crispy edge once browned.
- Bell peppers: Bring a burst of sweetness and vibrant color – feel free to mix red, yellow, and green for the prettiest casserole.
- Onion: Adds a subtle, savory depth and a bit of natural sweetness as it cooks down.
- Low sodium chicken broth: Keeps everything moist and flavorful without overpowering the other ingredients.
- Salsa or tomato sauce: The tangy, zesty base that ties all the flavors together; salsa will give you an extra punch!
- Garlic: Because almost no comfort food is complete without a hit of aromatic garlic.
- Salt: Just enough to round out the casserole and enhance all the natural flavors.
- Oregano: Adds an herby, Italian touch that lifts the whole dish.
- Black pepper: For a little finishing warmth and kick.
- Cumin: Sneaks in a smoky undertone that makes the casserole irresistible.
- Long grain white rice: Rinsed so it cooks up fluffy and absorbs all that delicious broth.
- Shredded mozzarella cheese: The ultimate creamy, melty topper for golden-brown perfection.
How to Make Stuffed Pepper Casserole
Step 1: Brown the Sausage and Sauté Veggies
Grab your largest skillet and set it over medium-high heat. Crumble in the Italian sausage (with casings removed) and let it cook, stirring occasionally, until it starts browning nicely. This is where the depth of flavor begins, so don’t rush it! Once it’s almost done, toss in the chopped bell peppers and diced onion. Sauté everything together until the vegetables are crisp-tender, about five minutes. You want the peppers to hold a little bite and their gorgeous color.
Step 2: Add Aromatics and Seasonings
Sprinkle the minced garlic over your sizzling mixture, followed by the salt, oregano, black pepper, and cumin. Let everything cook for one fragrant minute – you’ll start to smell that irresistible aroma! Stir often so the garlic doesn’t burn, just blooms into the other ingredients.
Step 3: Deglaze with Broth
Pour in the chicken broth, and use a wooden spoon to scrape up any tasty browned bits on the bottom of your skillet. Those bits are pure flavor gold! The broth will help deglaze the pan, making sure nothing goes to waste.
Step 4: Stir in the Salsa
Add your favorite salsa (or tomato sauce, if you prefer a milder kick). This brings all the moisture and zing to the stuffed pepper casserole and helps the rice cook up perfectly. Give everything a gentle stir to combine.
Step 5: Add and Rinse the Rice
Before tossing the rice into the skillet, give it a good rinse under cold water until it runs clear – this keeps the grains from getting sticky. Once rinsed, add the rice directly into the skillet and stir well, making sure the grains are evenly distributed and submerged.
Step 6: Simmer or Bake
Bring the mixture to a gentle simmer. Cover, reduce the heat slightly, and let it simmer away for 15 to 20 minutes, until the rice is tender and has absorbed most of the liquid. Alternatively, for a hands-off approach, you can tightly cover the skillet and bake it at 350°F (175°C) for 20 to 30 minutes – just check for doneness before pulling it out.
Step 7: Top with Cheese and Finish
With the rice perfectly cooked, sprinkle the shredded mozzarella cheese over the top. Cover the pan once more and let it sit off the heat for about five minutes. The cheese will melt into gooey bliss, making your stuffed pepper casserole utterly drool-worthy. Scoop and serve!
How to Serve Stuffed Pepper Casserole
Garnishes
When it comes to serving, I love finishing my stuffed pepper casserole with a flurry of fresh garnishes. Chopped parsley, a handful of sliced green onions, or even a quick squeeze of lime all add a pop of color and fresh flavor against the cheesy, savory backdrop. If you’re feeling indulgent, a dollop of sour cream or a sprinkle of extra black pepper never hurts.
Side Dishes
This dish is hearty enough to hold its own, but pairing it with a simple side can make dinner feel special. Think crisp, garlicky green beans, a quickly tossed garden salad, or roasted broccoli for a bit of green. Warm, crusty bread for mopping up the sauce is always a good call too!
Creative Ways to Present
The beauty of stuffed pepper casserole is in its flexibility. For a fun party-style vibe, serve individual portions in small ramekins. Or, for potlucks and gatherings, bake in a large casserole dish for easy, scoopable servings. You can even use colorful bell pepper “shells” as edible bowls for an adorable twist on the classic presentation!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply transfer your cooled stuffed pepper casserole to an airtight container and store it in the fridge for up to four days. The flavors just get better as they mingle overnight, so you might even find yourself sneaking forkfuls straight from the fridge!
Freezing
Yes, you can absolutely freeze this casserole for later! Let it cool completely, then portion into freezer-safe containers. It’ll keep beautifully in the freezer for up to three months. Thaw overnight in the refrigerator before reheating so the rice stays fluffy and the cheese melts smoothly again.
Reheating
To reheat, simply microwave individual servings until piping hot, adding a splash of broth or water if things look a little dry. For larger portions, cover with foil and warm in a 325°F (165°C) oven until heated through. If you’d like to freshen it up, throw on a handful of fresh cheese and broil for just a minute or two until bubbly.
FAQs
Can I make stuffed pepper casserole vegetarian?
Definitely! Swap out the Italian sausage for plant-based sausage crumbles or hearty lentils, and use vegetable broth in place of chicken broth. You’ll still get those classic flavors with a satisfying texture and all the same comfort.
Can I use brown rice instead of white rice?
Yes, but remember that brown rice takes longer to cook and soaks up a bit more liquid. Add another 1/2 cup of broth and also increase the simmer or bake time by at least 10 to 15 minutes. Just check doneness before serving to ensure perfectly tender rice.
What’s the best way to make this casserole spicy?
If you’re craving extra heat, use hot Italian sausage and a spicy salsa, or add a pinch of crushed red pepper flakes when you sauté the aromatics. A dash of your favorite hot sauce stirred in at the end is also a welcome upgrade!
Can I assemble this casserole ahead of time?
Absolutely. You can prep everything right up until the baking stage, then cover and refrigerate for up to 24 hours. When you’re ready, just bake or simmer as directed, adding a few minutes if starting from cold. This makes it perfect for busy nights or meal prep.
Is it gluten free?
As long as you use gluten-free sausage and confirm your chicken broth and salsa are gluten free, this recipe is naturally gluten free. Always double-check ingredient labels if you’re cooking for someone with a gluten intolerance.
Final Thoughts
Sincerely, once you try this Stuffed Pepper Casserole, you’ll understand why it’s a weeknight hero in my kitchen (and soon, yours!). With minimal prep, big flavor, and plenty of options for personal twists, it checks all the boxes for comfort and convenience. Go ahead – gather your ingredients, and make dinnertime something to look forward to!
Print
Stuffed Pepper Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Stuffed Pepper Casserole is a delicious twist on traditional stuffed peppers, combining all the flavors in a convenient casserole form. Italian sausage, bell peppers, and rice come together in a flavorful dish topped with melted cheese.
Ingredients
Ground Italian Sausage:
- 375 grams, casings removed
Bell Peppers:
- 2 cups, chopped (any color)
Onion:
- ½ medium, finely diced
Chicken Broth:
- 2 cups, low sodium
Salsa or Tomato Sauce:
- 1 cup
Garlic:
- 2 cloves, minced
Seasonings:
- Salt (¾ teaspoon), Oregano (½ teaspoon), Black Pepper (¼ teaspoon), Cumin (¼ teaspoon)
Long Grain White Rice:
- 1 cup, rinsed
Mozzarella Cheese:
- 1 cup, shredded
Instructions
- Cook Sausage: In a large skillet, cook Italian sausage until beginning to brown. Add peppers and onion, cook until tender.
- Add Seasonings: Stir in garlic, salt, oregano, pepper, and cumin. Cook briefly.
- Incorporate Broth: Add broth, scraping any browned bits. Stir in salsa.
- Add Rice: Rinse rice, add to skillet, and simmer until cooked through.
- Finish: Top with cheese, let rest before serving.
Notes
- This casserole can be customized with your favorite seasonings or additional vegetables.
- For a spicy kick, add some crushed red pepper flakes to the mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
Keywords: Stuffed Pepper Casserole, Italian Sausage, Bell Peppers, Casserole Recipe
