Stuffed Pepper Casserole

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!

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:

• Sheet Pan Chicken Fajitas
• Instant Pot Pulled Pork
• Italian Beef (crockpot option!)
• Cabbage Soup

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Stuffed Pepper Casserole

written by Ashley Fehr

5 from 3 votes

This easy Stuffed Pepper Casserole is made with SIX ingredients in ONE skillet! A hearty and healthy dinner recipe

Save Review

Print Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cuisine American

Course Main Course

Servings 6 servings

Calories 423cal

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

Calories: 423cal | Carbohydrates: 32g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 1106mg | Potassium: 515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1858IU | Vitamin C: 68mg | Calcium: 126mg | Iron: 2mg

Keywords stuffed pepper casserole

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