Name: Stuffed Pepper Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ pound ground Italian sausage (mild or spicy); 2 cups chopped bell peppers; ½ medium onion, finely chopped; 2 cloves garlic, finely minced; ¾ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon black 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

Why You’ll Love This Recipe

I love this recipe because it gives me everything I enjoy about classic stuffed peppers—but in a fraction of the time. There’s no fussing with hollowing out peppers or baking individual portions. Everything cooks in one pan, which also means fewer dishes to clean. It’s hearty, loaded with bold flavor, and easily adaptable depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ pound ground Italian sausage (mild or spicy)
2 cups chopped bell peppers
½ medium onion, finely chopped
2 cloves garlic, finely minced
¾ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black 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

Directions

In a large skillet over medium-high heat, I crumble and cook the Italian sausage until it just starts to brown.
I add the chopped bell peppers and onion and cook for about 5 minutes, stirring often, until they’re crisp-tender.
I stir in the garlic, salt, oregano, pepper, and cumin, cooking for 1 more minute to bring out the aromatics.
Next, I pour in the chicken broth, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. I stir in the salsa.
After rinsing the rice thoroughly under cold water, I drain it well and add it to the skillet.
I stir everything together, bring it to a simmer, then cover the pan, reduce the heat to medium-low, and let it cook for 15–20 minutes, until the rice is tender and has absorbed the liquid.
I sprinkle the shredded mozzarella over the top, cover, and let it melt before serving.

Servings and Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes use ground beef or turkey instead of sausage for a milder flavor.
For a vegetarian version, I swap the meat for black beans or lentils and use vegetable broth.
If I’m craving heat, I use spicy Italian sausage or add red pepper flakes to the mix.
I’ve also tried this with brown rice—just be sure to adjust the liquid and cooking time accordingly.
Mixing in a handful of spinach at the end adds a nice boost of color and nutrients.

Storage/Reheating

Leftovers keep well in the refrigerator for up to 4 days in an airtight container.
To reheat, I warm portions in the microwave or gently on the stove with a splash of broth to loosen it up if needed.
This casserole also freezes well. I let it cool completely, portion it into freezer containers, and freeze for up to 2 months. To reheat, I thaw it overnight in the fridge and reheat on the stove or in the microwave.

FAQs

Can I use instant rice instead of long-grain rice?

I don’t recommend it for this recipe, since instant rice can get mushy and overcook. Long-grain rice holds its texture better in a one-pan dish like this.

Can I bake this casserole instead?

This version is designed for stovetop cooking, but I’ve transferred it to a baking dish after cooking and popped it under the broiler to brown the cheese on top for extra texture.

Is it spicy?

That depends on the sausage and salsa I use. Mild sausage and a mild salsa keep it family-friendly, while spicier versions bring more heat.

What kind of salsa works best?

I prefer a chunky, restaurant-style salsa with tomatoes, onions, and peppers. It adds great flavor and just the right amount of moisture.

Can I double this recipe?

Yes, I often double it for meal prep or to feed a crowd. I just use a larger skillet or pot and extend the cook time slightly to make sure the rice is fully cooked.

Conclusion

Stuffed Pepper Casserole is one of those meals I turn to when I need something quick, hearty, and foolproof. It’s loaded with comforting flavors, simple to throw together in one pan, and always leaves me feeling full and happy. Whether I’m cooking for my family or prepping meals for the week, this recipe checks all the boxes.