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!
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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
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 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.
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:
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Stuffed Pepper Casserole
- 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.
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