Easy Stuffed Pepper Casserole Recipe

Published Apr 4, 2024 By Elle Ann

Image credit: Ashley . The Recipe Rebel via YouTube

Stuffed pepper is a classic dish that is peppers filled with meat, rice, and cheese, then baked or sometimes cooked in a crockpot, and they taste incredibly delicious. But, if you don’t want the baking part or you can’t eat them out of peppers because you find them too overwhelming, then try out this casserole version that is equally delicious and hearty.

This is very easy to make and you can cook it on your stovetop, plus, if you have leftovers, then you can use them for the ingredients, that way you can save money! You can also make this as cheesy as you like or adjust the seasoning to your preference, a little bit of spice and kick is also encouraged. Learn this recipe by Ashley . The Recipe Rebel on YouTube now.

Ingredients for Stuffed Pepper Casserole:

375g (approx. 13oz) of ground Italian sausage
2 cups of bell peppers, chopped
½ medium onion, finely diced
2 cups of chicken broth, low-sodium
1 cup of salsa or tomato sauce
2 cloves of garlic, minced
¾ tsp of salt
½ tsp of oregano
¼ tsp of black pepper
¼ tsp of cumin
1 cup of long-grain white rice, rinsed
1 cup of shredded mozzarella cheese

How to Make Stuffed Pepper Casserole:

Step 1

Place a large skillet on a stove over medium-high heat, then add in the Italian sausage, and break them apart. Cook the sausage until it starts to turn brown, then add the peppers, give them a good mix, and cook for about 5 minutes.

Step 2

Add the garlic, salt, oregano, pepper, and cumin, then stir well, and cook for another 1 minute. Pour in the broth, then scrape the browned bits off the bottom of the pan, add in the salsa, and give them a good mix to combine.

Step 3

Rinse the rice under cold water, then make sure to strain off all the excess water, and transfer the rice to the skillet. Stir everything well until combined, then bring it to a simmer, and cover the skillet with the lid.

Step 4

Reduce the heat to medium, then simmer for another 15 to 20 minutes or until the rice is cooked through. Sprinkle the shredded cheese on top, then cover the pan with the lid, and turn off the heat. Allow it to rest for around 5 minutes, then serve, and enjoy!