Stuffed Pepper Casserole Recipe
Introduction
Stuffed Pepper Casserole is a comforting and flavorful dish that combines the classic taste of stuffed peppers into an easy one-pan meal. With savory Italian sausage, tender bell peppers, and cheesy melted mozzarella, it’s perfect for a busy weeknight dinner.
Ingredients
- ¾ pound ground Italian sausage (mild or spicy, 375g)
- 2 cups chopped bell peppers
- ½ medium onion, finely chopped
- 2 cloves garlic, finely minced
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 2 cups low-sodium chicken broth
- 1 cup tomato salsa
- 1 cup long-grain white rice, rinsed
- 1 cup shredded mozzarella cheese
Instructions
- Step 1: In a large skillet over medium-high heat, crumble and cook the sausage until it begins to brown. Add the chopped bell peppers and onion, cooking about 5 minutes while stirring often, until the vegetables are crisp-tender.
- Step 2: Stir in the minced garlic, salt, oregano, pepper, and cumin. Cook for 1 minute to release the flavors.
- Step 3: Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Stir in the tomato salsa.
- Step 4: Rinse the rice well under cold water and drain it thoroughly. Add the rice to the skillet and stir well to combine all ingredients.
- Step 5: Bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and let it cook for 15 to 20 minutes until the rice is tender and fully cooked.
- Step 6: Sprinkle the shredded mozzarella cheese evenly over the top. Cover again and allow the cheese to melt before serving.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or chili flakes when cooking the sausage.
- You can substitute the Italian sausage with ground turkey or beef for a different protein option.
- Use a mix of colored bell peppers to make the dish visually appealing and add sweetness.
- Serve with a side of crusty bread or a fresh green salad for a complete meal.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. Adding a splash of broth or water can help retain moisture when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time and more liquid. Adjust accordingly to ensure the rice is fully cooked and tender.
Is this dish gluten-free?
The recipe is naturally gluten-free if you use gluten-free chicken broth and salsa. Always check labels to be sure.
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Stuffed Pepper Casserole Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Stuffed Pepper Casserole recipe is a comforting, all-in-one skillet meal featuring ground Italian sausage, bell peppers, onions, and aromatic spices simmered with rice in a flavorful tomato salsa and chicken broth mixture. Topped with melted mozzarella cheese, it’s a delicious and easy-to-make dish that captures the classic flavors of stuffed peppers without the fuss of coring and stuffing individual peppers.
Ingredients
Meat and Vegetables
- ¾ pound ground Italian sausage (mild or spicy) (375g)
- 2 cups chopped bell peppers
- ½ medium onion, finely chopped
- 2 cloves garlic, finely minced
Seasonings and Liquids
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 1 cup tomato salsa
Other
- 1 cup long-grain white rice, rinsed
- 1 cup shredded mozzarella cheese
Instructions
- Cook the sausage: Heat a large skillet over medium-high heat. Crumble the ground Italian sausage into the skillet and cook until it begins to brown, breaking it up with a spoon as it cooks.
- Cook the vegetables: Add the chopped bell peppers and finely chopped onion to the skillet. Cook for about 5 minutes, stirring often, until the vegetables are crisp-tender.
- Add spices and garlic: Stir in the minced garlic, salt, dried oregano, black pepper, and cumin. Cook for 1 minute to release the flavors.
- Add broth and salsa: Pour in the low-sodium chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the skillet to incorporate those rich flavors. Stir in the tomato salsa evenly throughout the mixture.
- Prepare and add rice: Rinse the long-grain white rice thoroughly under cold water, then drain it well. Add the rice to the skillet and stir to combine with the sausage and vegetable mixture.
- Simmer the casserole: Bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and let simmer gently for 15 to 20 minutes until the rice is fully cooked and tender.
- Melt the cheese: Sprinkle the shredded mozzarella cheese evenly on top of the casserole. Cover the skillet again and let the cheese melt, then serve warm.
Notes
- Rinsing the rice before cooking removes excess starch and prevents the casserole from becoming too sticky.
- You can adjust the heat level by choosing mild or spicy Italian sausage according to your preference.
- Using low-sodium chicken broth helps control the saltiness and make the dish healthier.
- Feel free to substitute mozzarella with cheddar or Monterey Jack cheese for different flavor profiles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Italian-American
Keywords: stuffed pepper casserole, Italian sausage casserole, one-pot meal, bell pepper rice casserole, easy dinner recipe
