This easy Stuffed Pepper Casserole is made with SIX ingredients in ONE skillet! A hearty and healthy dinner recipe, with full step by step video down below.
Here we are, the last Six Ingredient Skillet for September and it’s a good one!
See all my 6 Ingredient Suppers here if you’re in need of more easy dinner ideas!
Table of Contents
This Stuffed Pepper Casserole is so easy, and so hearty that it’s quickly become a favorite here!
Plus, when you top anything with cheese it’s a safe bet with my kids 😉
Stuffed Pepper Soup has been one of my favorites for a long time, and not just because it’s a great way to use up a ton of bell peppers if you have them sitting around!
The first time I made it, I couldn’t believe how much flavor it had.
I’ll admit, I’m a little on the fence when it comes to stuffed peppers themselves.
I like all of the flavors, but am not as crazy about the soft pepper wrapping. (Is anybody??)
This Stuffed Pepper Casserole is the best of both worlds — with all of the flavor of Stuffed Peppers in a more convenient package.
Plus, it doesn’t require 3 different pots and pans like Stuffed Peppers, since everything cooks in one!
What’s all in a stuffed pepper casserole?
Since my Stuffed Pepper Casserole has only 6 ingredients, we’re careful to pick ingredients that are going to be quick prep and big on flavor.
In my Stuffed Pepper Casserole:
- Italian sausage
- long grain white rice
- bell peppers
- chicken broth (or vegetable or beef)
- prepared salsa
- cheese
We also add in salt and pepper which are two of my free ingredients in my 6 Ingredient Supper series.
Variations on this Stuffed Pepper Casserole:
There are a ton of ways you can make this recipe your own, and I’m all for it! Here are a few ways I recommend:
- Swap the Italian sausage for ground turkey, chicken or beef. Have some of this Crockpot Shredded Chicken to use up? It works perfectly in here!
- Add extra veggies: try mushrooms, finely chopped spinach, onions, or shredded carrots or zucchini! This recipe is a great one for tossing in those last few veggies that need to go before your grocery restock.
- Spice it up: I rely on Italian sausage and prepared salsa to give this recipe a ton of flavor without needing any extra seasoning. You can always go ahead and add in extra herbs and spices if you prefer, or make it spicy with a pinch of cayenne or some crushed red peppers.
- To use long grain brown rice instead of long grain white, you will increase the broth to 2 cups and increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
How to make this Stuffed Pepper Casserole ahead:
You know I love a great make ahead meal. This one is no exception, and can be stored for several days in the fridge or a few months in the freezer.
Refrigerate:
To serve this casserole later, you can cook completely in an oven-safe skillet, then let cool slightly before covering tightly and refrigerating for up to 3 days.
To heat, simply pop it in a 250-300 degree oven for 15-20 minutes until heated through.
Freeze this casserole:
To freeze, you can cook this casserole completely and let cool slightly before wrapping with plastic wrap and then foil (or a lid, but plastic wrap is always a good idea!). Freeze up to 3 months.
To serve, thaw overnight in the refrigerator and reheat in a 250-300 degree oven for 20 minutes or until heated through.
More 6 ingredient dinners you’ll love:
Stuffed Pepper Casserole
written by Ashley Fehr
Ingredients
- 375 grams ground Italian sausage casings removed, one small package
- 2 cups chopped bell peppers any color
- 2 cups low sodium chicken broth
- 1 cup salsa or tomato sauce
- 3/4 teaspoon salt
- 1 pinch black pepper
- 1 cup long grain white rice rinsed
- 1 cup shredded mozzarella cheese
Instructions
- In a large skillet, brown Italian sausage. Add peppers and cook until crisp-tender, about 5 minutes.
- Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
- Add salsa, salt and pepper.
- Rinse rice well under cold water and add to the skillet.
- Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through.
- Sprinkle with cheese, cover and let rest for 5 minutes before serving.
Nutrition Information
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Tried this recipe?
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Nicole says
This was excellent! It’s in our regular rotation now. Thanks for sharing!
The Recipe Rebel says
Hi Nicole! So glad you enjoyed it! Thank you for this review!
jtet@airmail.net says
Definitely making this recipe this week. Any adjustments if I try packaged Spanish rice?
The Recipe Rebel says
Hi Jtet! I’ve only tested the recipe as written so can’t advise if using a different rice. If you decide to experiment, let me know how it goes!
Lori says
Can I put together the casserole uncooked and freeze it and then bake it when I need a quick meal or a meal to take to a friend? Thank you
Ashley Fehr says
Hi Lori! I think that would probably work just fine, but I haven’t tried it so I can’t say for sure. If you do try it, I’d love to hear how it goes!
Pam Crider says
Haven’t tried it yet, so I can’t rate it, but was wondering if anyone has made a keto version of this with riced cauliflower?
Ashley Fehr says
Hi Pam! I haven’t tried it so I can’t say for sure
Danielle says
Hi! Do you happen to know if brown rice would take about the same amount of time? Thanks
Ashley Fehr says
Hi Danielle! Unfortunately brown rice takes considerably longer. There are tips and cook times for brown rice included in the handy tips above the recipe.
Heather says
Made this for dinner last night and it was a big hit! I used turkey meat so I added a little bit of taco seasoning to give it a little more flavor.
Ashley Fehr says
Thanks Heather!
Sherri says
This was amazing. I used the Italian sausage that is packaged like hamburger meat makes it so simple. I made ahead put in fridge and just reheated. Will definitely make again.
Ashley Fehr says
Thanks Sherri! It is a great make ahead meal!
Laura says
So easy and simple to put together! Has become a regular addition to our dinner rotation!!
Ashley Fehr says
Thanks Laura!
Katie says
This recipe was not only easy to make but delicious too. We used ground beef and salsa. We will definitely make this again. Thanks!
Ashley Fehr says
Thanks Katie!
Stacey says
In the recipe you have one cup of salsa but in the video you said tomato sauce, so which is it?
Ashley Fehr says
Either will work, but I do prefer salsa because of the extra flavor.
Barb says
I am wondering if you can use minute rice instead?
Ashley Fehr says
You could, but the liquid requirements and cook time are different
Lori P. says
Hi Ashley, This looks delicious. . . I’m eager to try this. Do you happen to have an instant pot version ? 😊
Ashley Fehr says
I don’t yet, but I may have to work on one in the future!
Diane McCorvey says
Hi. If I use ground turkey or beef how much should I use? Thanks!
Ashley Fehr says
You will use the equivalent of the sausage
sharonarbusto@gmail.com says
Is the long grain rice cooked first?
Ashley Fehr says
No
Carol says
Would love to try this recipe. Reminds me of Unstuffed Cabbage Rolls. In your story you say salsa, but the recipe calls for tomato sauce. Can either be used? Thanks.
Ashley Fehr says
You’re right! Sorry about the confusion. I tried tomato sauce but decided to go with salsa for more flavor. Either will work!
Carol says
Hi Ashley, your unstuffed pepper casserole was a hit. I used salsa. It turned out great. Your recipe is a keeper.
Ashley Fehr says
Thank you so much Carol!