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. Payton Y. says

    Would this meal be freezable after preparing?? I make this often and would love to make a couple ahead of time to freeze for easy postpartum meals. Maybe just wait to add the shredded cheese until serving?

    • The Recipe Rebel says

      Hi Payton, yes! 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. Enjoy!

  2. Reese says

    Super easy skillet perfect for meal prep. I added chili powder which gave it more of a taco vibe! I’ll be making it again!

  3. Bailey says

    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!

  4. Kim says

    I have hatch chili sausage with monterey cheese. Do you think it would taste ok if I used this in the dish? Thanks!

    • The Recipe Rebel says

      Hi Kim! No idea, I haven’t tried it myself so it would be hard for me to say. If you decide to experiment, I’d love to know how it goes!

  5. Leslie says

    I made this for the first time last night and it was a huge hit. I printed out your recipe and it went straight into my “go to recipes” binder. I doubled the recipe to have leftovers. I didn’t have enough regular salsa but had avocado salsa on hand. So, I used a cup of that with a cup of regular salsa and it was very flavorful!

  6. Alyssa says

    Hi there!

    In your notes you wrote to “increase the broth to 2 cups” if you use brown rice but the recipe already has 2 cups of broth with white rice. Did you mean to increase it “by” 2 cups (to 4 cups)?

    Thank you!

    • The Recipe Rebel says

      Hi Alyssa! That was a typo, I would say 2 cups liquid to 1 cup rice would be enough for brown rice too. I would stick with 2 cups, but it may need to cook longer. Hope this helps!

      • Melissa says

        Tried this recipe and it was a huge hit. Already bought the stuff to make it again but I’m trying it with beef this time instead of sausage.

  7. Racheal says

    Just came here to say…I have made this soooo many times and it NEVER fails to please a crowd! So easy and soooo good!

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