Stuffed Pepper Casserole Recipe

If you’re in the mood for something hearty, vibrant, and bursting with flavor, look no further than Stuffed Pepper Casserole. This dish brings together everything you love about classic stuffed peppers—savory sausage, colorful bell peppers, tender rice, and gooey cheese—in a single comforting skillet. Incredibly easy and loaded with flavor, it’s one of those recipes you’ll return to again and again whenever you need a satisfying weeknight dinner or crowd-pleasing potluck hero.

Ingredients You’ll Need

The magic of this recipe is in its simplicity: each ingredient has a distinct role that adds depth, color, or texture. You don’t need fancy pantry staples or obscure spices—the everyday items below really shine, transforming into a Stuffed Pepper Casserole that’s greater than the sum of its parts.

• Italian sausage: Choose mild or spicy for a kick; sausage infuses everything with savory richness.
• Bell peppers: Any combination of colors adds sweetness and a visual pop.
• Onion: Finely diced onion melts into the base, lending depth and slight sweetness.
• Chicken broth: Low sodium is best to keep it from getting too salty; it brings moisture and flavor to the rice.
• Salsa or tomato sauce: Salsa gives a zesty kick, tomato sauce offers comforting warmth—choose based on your mood!
• Garlic: Two cloves is just right for fragrance and deep, savory notes.
• Salt: Balances and boosts the other flavors; don’t skip or skimp.
• Oregano: Classic Italian herb that makes every bite taste like home.
• Black pepper: Adds a gentle, steady heat in the background.
• Cumin: Just a hint gives a subtle earthy warmth that makes the casserole irresistible.
• Long grain white rice: Rinse it well—the rice soaks up all those amazing flavors and doesn’t get mushy.
• Shredded mozzarella cheese: Melts into gooey strands for the perfect cheesy finish.

How to Make Stuffed Pepper Casserole

Step 1: Brown the Italian Sausage

Start by placing a large skillet over medium-high heat. Add the crumbled Italian sausage (make sure you’ve removed the casings), and cook, stirring occasionally, until it’s no longer pink and just beginning to brown. This step matters because browning develops tons of flavor and those little crispy bits at the bottom are pure gold for your Stuffed Pepper Casserole.

Step 2: Sauté Peppers and Onion

Toss in all your chopped bell peppers and the finely diced onion. Cook for about 5 minutes, stirring now and then, until the vegetables become slightly tender but still vibrant. You’re aiming for that perfectly crisp-tender texture that keeps every forkful interesting.

Step 3: Stir in Garlic and Spices

When the peppers and onions have softened, add the minced garlic, salt, oregano, black pepper, and cumin. Give everything a good stir and let it cook for one minute—just long enough to wake up those spices and release their aromas.

Step 4: Add Broth and Scrape the Pan

Pour in the chicken broth, and as you do, use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Don’t rush this! Those little caramelized spots are jam-packed with flavor and will enrich your entire casserole.

Step 5: Pour in the Salsa

Add your salsa or tomato sauce to the skillet, stirring well so it’s combined with the sausage, veggies, and broth. Salsa gives the casserole a tangy, punchy lift, while tomato sauce offers deep, mellow richness—either works beautifully.

Step 6: Rinse and Add the Rice

Rinse your white rice thoroughly under cold water until the water runs clear. This simple step prevents clumping and helps the rice stay fluffy within the casserole. Add the rinsed rice to the skillet, stir everything together, and make sure the grains are evenly distributed.

Step 7: Simmer Until the Rice Is Tender

Bring the mixture up to a gentle simmer. Cover the skillet, turn the heat down just a bit, and let it all cook for 15 to 20 minutes until the rice is cooked through and tender. If you prefer a baked version, cover tightly and bake at 350 degrees F for 20 to 30 minutes until everything is steamy and bubbling.

Step 8: Top with Cheese and Rest

Once the rice is perfectly cooked, sprinkle the shredded mozzarella evenly on top of the hot casserole. Cover once more and let it rest for 5 minutes—just long enough for the cheese to melt into dreamy, gooey strands. Then dig right in and enjoy every comforting bite!

How to Serve Stuffed Pepper Casserole

Garnishes

A finishing sprinkle of fresh herbs—think chopped parsley or cilantro—elevates the casserole with a burst of color and freshness. For a little extra zip, try a dollop of sour cream or a scattering of sliced green onions on each serving. A light dusting of grated Parmesan is also fantastic if you’re feeling extra cheesy.

Side Dishes

Stuffed Pepper Casserole is hearty enough to stand alone, but a simple green salad with a tangy vinaigrette really balances the richness. Fresh baguette or a slice of crusty bread is perfect for sopping up any extra sauce, and roasted vegetables on the side make the meal complete for bigger appetites.

Creative Ways to Present

For a casual family meal, serve the casserole straight from the skillet or baking dish—just bring it to the table and let everyone help themselves. For a playful twist, spoon the casserole filling into halved roasted bell peppers or scoop into individual ramekins for a dinner party. This recipe is also fun as a warm filling for pita or wraps if you’re packing leftovers for lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Pepper Casserole keeps beautifully! Store any extras in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, making leftovers almost as exciting as the first serving.

Freezing

If you’d like to freeze your casserole, let it cool completely first. Then transfer to freezer-safe containers or resealable bags, label with the date, and freeze for up to three months. For busy nights, it’s a lifesaver to have a batch ready to go!

Reheating

To reheat, simply scoop your desired portion into a microwave-safe dish and microwave gently, stirring halfway through, until hot. For larger servings, reheat in a covered dish in a 350 degree F oven until warmed through and the cheese is bubbling again.

FAQs

Can I use ground beef or turkey instead of Italian sausage?

Absolutely! You can swap in ground beef, turkey, or even plant-based crumbles instead of sausage. For extra flavor, add a pinch more spices or a dash of smoked paprika to mimic that classic sausage savoriness.

Is it possible to make Stuffed Pepper Casserole vegetarian?

Yes, it’s easy! Just use your favorite plant-based sausage or crumbles and swap the chicken broth for vegetable broth. The rest of the recipe stays the same, and you’ll still get all the wonderful flavors.

Can I use brown rice?

You can, but brown rice takes longer to cook and may need a bit more liquid. Check the rice package for specifics, and be prepared to simmer for up to 40 minutes, adding more broth if needed so the casserole doesn’t dry out.

What type of salsa works best?

Both chunky and smooth salsas work well in Stuffed Pepper Casserole, depending on your texture preference. Mild, medium, or spicy all taste great—just be sure to pick a salsa you love since its flavor really shines through!

Can I assemble this ahead of time?

Definitely! You can prepare the casserole up to the point before adding cheese and refrigerate it (covered) for up to 24 hours. When ready to serve, gently reheat, sprinkle on the cheese, let it melt, and enjoy.

Final Thoughts

If you’re craving something cozy, colorful, and quick, Stuffed Pepper Casserole is a recipe you’ll want to keep close at hand. There’s just something magical about the way these simple ingredients come together into a dish that tastes both nostalgic and new. Give it a try—you may just find yourself coming back to it every week!

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