This hearty one-pan casserole features sausage, peppers, rice, salsa, and gooey cheese—an easy and satisfying twist on classic stuffed peppers.

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

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In a large skillet over medium-high heat, cook and crumble sausage until it starts to brown.

Add chopped bell peppers and onion. Sauté for 5 minutes, stirring frequently, until crisp-tender.

Stir in garlic, salt, oregano, pepper, and cumin. Cook for 1 minute.

Pour in chicken broth and scrape any browned bits off the bottom of the pan. Stir in salsa.

Add rinsed rice to the skillet and stir well.

Bring mixture to a simmer, then cover and reduce heat to medium-low. Simmer for 15–20 minutes or until rice is cooked.

Sprinkle mozzarella over the top. Cover and let cheese melt before serving.

Want a simpler version? Omit onion, garlic, oregano, and cumin for a classic take.

You can swap Italian sausage for ground beef or turkey if preferred.

Adjust the spice by using hot Italian sausage or spicy salsa.