Stuffed Pepper Casserole

Prep Time 10 minutes
Total Time 35 minutes
Servings 6 servings

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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!

stuffed pepper casserole overhead in blue casserole dish

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.

overhead image of stuffed pepper casserole with wooden spoon stuck in

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.

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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 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.
stuffed pepper casserole in dish next to plated casserole

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.


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.

stuffed pepper casserole on dark blue plate

More 6 ingredient dinners you’ll love:

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Stuffed Pepper Casserole

4.99 from 60 votes
Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It's a supremely satisfying dinner that's easy to make all in one pan!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 426cal


  • 375 grams ground Italian sausage casings removed, one small package
  • 2 cups chopped bell peppers any color
  • ½ medium onion (finely diced)
  • 2 cups low sodium chicken broth
  • 1 cup salsa or tomato sauce
  • 2 cloves garlic (minced)
  • ¾ teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • 1 cup long grain white rice rinsed
  • 1 cup shredded mozzarella cheese


  • In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes.
  • Stir in garlic, salt, oregano, pepper and cumin and cook 1 minute.
  • Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
  • Stir in the salsa.
  • 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. (*BAKE: You can also cover tightly and bake at 350 degrees F for 20-30 minutes until cooked through).
  • Sprinkle with cheese, cover and let rest for 5 minutes before serving.


*I’ve updated this recipe to include a few more ingredients for more flavor. You can always make it the original way if you prefer! Simply omit the onion, garlic, oregano and cumin.

Nutrition Information

Serving: 265grams | Calories: 426cal | 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
Keywords stuffed pepper casserole

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Marcy says

    Everyone LOVED it! I used ground beef and seasoned it w/ Italian seasoning, salt & pepper. I also used marinara sauce and minute rice and added a little shredded parmesan to the mozzarella. Will definitely add this to the dinner rotation!

  2. Robi Kott says

    Very good! We’re counting calories so I used ground chicken. I thought that may make it bland, so I added italian seasoning and fresh garlic. I also added sweet onion and some leftover mushrooms. This is much easier to make AND eat than stuffed peppers. We will definitely do this again!

  3. Caitlyn says

    Mmm, yummy recipe! I used ground pork with Italian seasoning instead of sausage. So good! Thanks for the recipe!

    PS. My mom loves your recipes too!

  4. Danielle says

    This recipe was so easy and delicious! We will be adding it to our weekly meal rotation! I added half a white onion as well.

  5. Debbie says

    Hi Ashley! If I make this today and refrigerate to use tomorrow, should I do anything differently to keep it from getting mushy or will it be fine?

    • The Recipe Rebel says

      Hi Debbie, 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. Hope you enjoy it!

  6. Laura says

    Wow! This is a fave & I make it for mealtrains too!

    Love the Italian sausage and salsa combo! So much flavor!!

    • 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!

  7. 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

  8. 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 Danielle! Unfortunately brown rice takes considerably longer. There are tips and cook times for brown rice included in the handy tips above the recipe.

      • B says

        Your recipe calls for 2 cups of broth already with white rice, but then under the brown rice info you say to increase the broth to 2 cups if you do brown rice? But it was already 2 cups.

  9. 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.

      • Liz says

        Hi! This looks excellent! Can I sub Jasmine rice or is brown rice preferred as the best substitute?

      • The Recipe Rebel says

        Hi Liz! I’d say yes, you could probably use jasmine rice. For brown rice it would take a lot longer to cook, so not sure how it would work. If you decide to experiment, I’d love to know how it goes!

  10. 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.

  11. 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!

  12. Lori P. says

    Hi Ashley, This looks delicious. . . I’m eager to try this. Do you happen to have an instant pot version ? 😊

  13. 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.

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