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!
Be sure to check out more of my favorite stuffed pepper recipes like Stuffed Pepper Soup, Turkey Stuffed Peppers and Grilled Pulled Pork Stuffed Peppers.
Table of Contents
- Why we love this Stuffed Pepper Casserole:
- Reader Rating
- Stuffed Pepper Casserole Ingredients Needed:
- How to make Stuffed Pepper Casserole
- Variations and Substitutions
- How to store Stuffed Pepper Casserole
- Can I freeze Stuffed Pepper Casserole?
- Serving suggestions:
- More Casserole Recipes You’ll Love!
- Stuffed Pepper Casserole Recipe
One those nights that you need a one pan dinner to feed your family, this easy Stuffed Pepper Casserole is the recipe to turn to!
This easy casserole recipe is a tried and true favorite in my kitchen. It’s highly requested by all – even the pickiest of eaters who usually turn their nose when they see veggies.
It’s filling, cheesy, flavorful and SO easy to make. There’s a whole lot to love about this quick one pan dinner recipe!
Why we love this Stuffed Pepper Casserole:
- One Pan – It’s easy to make and even easier to clean up! (See more of our favorite one pan meals here)
- Family Friendly – Even if you have picky eaters at the table, they’ll love this cheesy casserole recipe. They might not even notice all the bell peppers and protein they’re eating.
- Versatile – There are plenty of ways to change up this casserole to best fit your personal preferences. Scroll down to see some of my suggested variations to try!
Reader Rating
“My husband and I LOVE this recipe. We’ve made it several times and still keep coming back for more. It’s excellent comfort food!” — Bailey
Stuffed Pepper Casserole Ingredients Needed:
- Italian Sausage – Can be swapped with ground turkey, chicken or beef. Have some of this Crockpot Shredded Chicken to use up? It works perfectly in here!
- Rice – You can 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.
- Bell Peppers – You can use any color of bell peppers you like best. Red and green are my favorites to use in this casserole recipe.
- Mozzarella – The way that this melts on top of the casserole is absolute perfection. Feel free to mix up the cheese depending on your tastes and what you have.
- Onion – A white or yellow onion both work well.
- Salsa – In a pinch, tomato sauce will also get the job done, but you may want to add extra seasoning.
- Garlic – You can always add a little more if you’re a big garlic fan!
- Seasonings – I use a simple but bold blend of oregano, cumin, salt and pepper.
How to make Stuffed Pepper Casserole
Take a quick look at just how easy this stuffed pepper casserole recipe is! For more info about ingredients and instructions, scroll to the bottom of this page where you’ll find the recipe card.
- Cook the sausage. Then, mix in the peppers and onions. Cook until just softened.
- Mix in the garlic and seasonings.
- Pour broth into the pan.
- Mix in the salsa and rice.
- Stir everything together. Bring to a simmer, cover, lower the heat and let it cook for 15-20 minutes or until the rice is cooked.
- Sprinkle with cheese, cover, and let the cheese melt.
Variations and Substitutions
- 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.
How to store Stuffed Pepper Casserole
Simply let the casserole cool slightly before covering tightly and refrigerating for up to 3 days. To reheat, add a splash of broth or water, cover and pop it in a 250-300°F oven for 15-20 minutes until heated through.
Can I freeze Stuffed Pepper Casserole?
Absolutely! 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, cover and reheat in a 250-300°F oven for 20 minutes or until heated through.
Serving suggestions:
This one pan recipe is a full meal all by itself! If you did want to pair it with anything, I recommend a veggie side dish like Air Fryer Broccoli or Cheesy Baked Asparagus or some of this Garlic Bread!
More Casserole Recipes 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
- 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
Instructions
- 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.
Notes
Nutrition Information
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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!
The Recipe Rebel says
Hi Marcy! So glad you enjoyed the recipe! Thank you for this kind review!
Lindsay says
I added onions as well. This was delicious and easy to make.
The Recipe Rebel says
Hi Lindsay! So glad you enjoyed the recipe! Thank you for this kind review!
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!
The Recipe Rebel says
Hi Robi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
The Recipe Rebel says
Hi Caitlyn! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!
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 Laura! So glad you enjoyed the recipe! Thank you for this review!
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!
Kristen says
Awesome recipe! It is now a staple in my home
Ashley Fehr says
Thanks Kristen!
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.
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.
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!
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!
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!