Stuffed Pepper Casserole: The Easy One-Pan Dinner You’ll Make Again and Again
Discover the ultimate comfort food with this Stuffed Pepper Casserole recipe. Packed with savory Italian sausage, tender bell peppers, fluffy rice, and topped with gooey mozzarella cheese, this one-pan wonder is perfect for busy weeknights. It’s a family-friendly meal that even picky eaters will devour.Why You Will Love This Recipe
This Stuffed Pepper Casserole is a true weeknight warrior. It’s incredibly easy to make, all in one pan, which means minimal cleanup. The combination of hearty Italian sausage, sweet bell peppers, flavorful salsa, and perfectly cooked rice, all smothered in melted mozzarella, creates a comforting and satisfying meal. It’s versatile, family-friendly, and a fantastic way to get your veggies in without anyone complaining.Ingredients
- ¾ pound ground Italian sausage, mild or spicy
- 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
Step-by-Step Instructions
- In a large skillet over medium-high heat, crumble and cook the sausage until beginning to brown.
- Add the bell pepper and onion and cook about 5 minutes, stirring often, until crisp-tender.
- Stir in the garlic, salt, oregano, pepper, and cumin and cook for 1 minute.
- Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Stir in the salsa.
- Rinse the rice well under cold water, drain, and add to the skillet.
- Stir well and bring to a simmer. Cover, reduce the heat to medium-low, and simmer for 15 to 20 minutes, until the rice is cooked through.
- Sprinkle with the mozzarella, cover, and let melt before serving.
Expert Tips / Pro Tips
To ensure the best flavor and texture, make sure to cook the sausage until it’s nicely browned, as this adds depth to the casserole. Don’t skip rinsing the rice; this step helps prevent the casserole from becoming gummy. When simmering, keep the lid on tightly to trap the steam, which is essential for cooking the rice perfectly. If your skillet isn’t oven-safe, you can transfer the mixture to a baking dish before adding the cheese and broiling briefly to melt it.Variations & Substitutions
Feel free to swap the Italian sausage for ground turkey, chicken, or beef for a different flavor profile. If you’re not a fan of bell peppers, you can omit them or use other vegetables like mushrooms, zucchini, or spinach. For a spicier kick, use hot Italian sausage and a spicy salsa, or add a pinch of red pepper flakes. You can also experiment with different types of rice, like brown rice, but be sure to adjust the cooking time according to the package directions. Other cheeses like cheddar or Monterey Jack can be used in place of mozzarella.Serving Suggestions
This Stuffed Pepper Casserole is a complete meal on its own, but it pairs wonderfully with a simple green salad, garlic bread, or steamed vegetables like broccoli or green beans. A dollop of sour cream or a sprinkle of fresh parsley can add an extra touch of freshness.Storage, Freezing & Reheating
Store any leftover Stuffed Pepper Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or cover it with foil and bake in a 300°F (150°C) oven for about 15-20 minutes, or until heated through. For freezing, cool the casserole completely, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as instructed above.Nutrition Information
| Serving Size | 265 grams |
|---|---|
| Calories | 426 cal |
| Carbohydrates | 33g |
| Protein | 18g |
| Fat | 25g |
| Saturated Fat | 10g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 11g |
| Cholesterol | 62mg |
| Sodium | 1086mg |
| Potassium | 524mg |
| Fiber | 2g |
| Sugar | 4g |
| Vitamin A | 1863IU |
| Vitamin C | 69mg |
| Calcium | 134mg |
| Iron | 2mg |
Nutrition information is automatically calculated and should be used as an approximation.
FAQ
Can I use different types of peppers?
Yes, absolutely! You can use any color of bell pepper you like best. Red, yellow, orange, and green peppers all work well and offer slightly different flavors and sweetness levels.
What kind of salsa is best?
Any medium or mild tomato-based salsa will work well. If you prefer a spicier dish, feel free to use a hot salsa or add a pinch of cayenne pepper to your casserole.
Can I make this vegetarian?
Yes, you can easily make this a vegetarian dish by omitting the Italian sausage and sautéing the vegetables with a bit of olive oil. You might want to add some extra seasonings or a plant-based protein source like lentils or crumbled tofu for added heartiness.
Why is my rice not fully cooked?
Ensure that the lid is on tightly during the simmering process. Also, make sure you are using the correct amount of liquid. If the rice is still not cooked after the suggested time, add a little more broth or water, re-cover, and simmer for a few more minutes.
Stuffed Pepper Casserole
A supremely satisfying one-pan dinner featuring Italian sausage, peppers, salsa, rice, and gooey mozzarella cheese. Easy to make and family-friendly!
Ingredients
Method
Instructions
- In a large skillet over medium-high heat, crumble and cook the Italian sausage until beginning to brown.
- Add the chopped bell peppers and finely chopped onion to the skillet with the sausage. Cook for about 5 minutes, stirring often, until the vegetables are crisp-tender.
- Stir in the minced garlic, salt, dried oregano, pepper, and cumin. Cook for 1 minute until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Stir in the tomato salsa.
- Add the rinsed long-grain white rice to the skillet. Stir everything together well and bring the mixture to a simmer.
- Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 20 minutes, or until the rice is cooked through.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the skillet again and let the cheese melt completely before serving.
Notes
This recipe is easily adaptable. Feel free to add extra vegetables like mushrooms or spinach. For a spicier dish, add a pinch of cayenne pepper or crushed red pepper flakes. If you don’t have salsa, tomato sauce can be used as a substitute, but you may need to adjust seasonings.