If you’ve ever been craving the comforting flavors of stuffed peppers but feel a bit daunted by the prep, I’ve got something that’ll make your life so much easier and your taste buds just as happy. This Stuffed Pepper Casserole with Sausage and Rice Recipe is like all your favorite stuffed pepper goodness, but without all the fuss of hollowing out peppers one by one. Trust me, it’s fan-freaking-tastic, satisfying, and straightforward enough to whip up any night of the week.

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Why This Recipe Works

Simple Swap: It turns classic stuffed peppers into a casserole, cutting down on prep time and mess but not flavor.
Flavorful Layers: The mix of mild or spicy sausage, sautéed veggies, and savory spices builds a depth of taste you’ll want on repeat.
One-Pan Wonder: Everything cooks together in one skillet, making cleanup a breeze—perfect for busy weeknights.
Customizable Comfort: You can easily tweak the heat level, cheese amount, or even swap meat options for your own twist.

Stuffed Pepper Casserole with Sausage and Rice, easy stuffed pepper casserole, sausage and rice casserole, comfort food recipes, quick dinner ideas - This image shows a white pan filled with a cooked dish made of three main layers mixed together: cooked white rice grains, small pieces of green and red bell peppers, and browned ground meat in a light reddish sauce. On top, there is a melted layer of pale yellow cheese with a soft and slightly bubbly texture that spreads unevenly across the surface. Small chopped green herbs are sprinkled on top for a fresh touch. A wooden spoon is scooping some food from the left side. The pan is placed on a white marbled surface with a blue and white cloth under its handle. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Stuffed Pepper Casserole with Sausage and Rice Recipe all come together to create a hearty, satisfying meal that’s bursting with flavor. Each component plays a role, from the spicy warmth of the sausage to the freshness of the bell peppers, and the gooey melt of mozzarella on top—it’s comfort food done right! Here’s why I love each one and how they collaborate in this dish.

Ground Italian sausage: Whether mild or spicy, it brings a savory, seasoned base that infuses the whole casserole with rich flavor.
Chopped bell peppers: They add crunch, color, and a natural sweetness that balances the spices beautifully.
Finely chopped onion: When sautéed, it creates a subtle sweetness and depth that lays a flavorful foundation.
Minced garlic: It adds that familiar punch of aroma and taste that wakes up the whole dish.
Salt, dried oregano, pepper, and cumin: Together, these spices season the dish with warmth and complexity, enhancing those Italian peppery vibes.
Low-sodium chicken broth: This keeps the casserole moist while cooking the rice perfectly—plus, using low-sodium lets you control the saltiness.
Tomato salsa: Adds a fresh tangy dimension and slight kick, making the casserole lively rather than heavy.
Long-grain white rice: Builds the comforting, filling base that soaks up all the flavors as it cooks.
Shredded mozzarella cheese: The melty, creamy topping that turns this into a luscious casserole perfect for scooping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Stuffed Pepper Casserole with Sausage and Rice Recipe is how easy it is to make it your own. Over time, I’ve found small tweaks that personalize this dish without losing its essence. Feel free to experiment with spice levels, swap meats, or even add in your favorite veggies to keep it interesting.

Variation: I’ve made it with ground turkey when I wanted something leaner, and honestly, it’s just as delicious—sometimes I sneak in chopped mushrooms for extra umami.
Spice it up: If you like heat, swap mild sausage for spicy or add crushed red pepper flakes; it adds a nice zing that contrasts well with the cheese.
Cheese options: Mozzarella is classic, but a bit of sharp cheddar or pepper jack can bring that extra punch if you’re feeling adventurous.
Make it vegetarian: Replace sausage with sturdy beans or crumbled tofu and add extra veggies like zucchini or corn for texture.

Step-by-Step: How I Make Stuffed Pepper Casserole with Sausage and Rice Recipe

Step 1: Brown the Sausage and Sauté the Veggies

Start by heating a large skillet over medium-high heat and crumble in the ground Italian sausage. Let it cook until it just begins to brown—that’s when those amazing flavors start to develop. Then toss in your chopped bell peppers and finely chopped onion, cooking for about 5 minutes while stirring frequently. You want the veggies tender-crisp—still vibrant but softened just enough to blend into the casserole.

Step 2: Build the Flavor with Spices and Garlic

Next, add the minced garlic, salt, dried oregano, pepper, and cumin. It only takes a minute or so to cook here, but that’s when the fragrance really kicks in. Stir constantly to make sure nothing burns but everything gets coated with the spices.

Step 3: Add the Broth and Salsa, Scrape the Pan

Pour in the low-sodium chicken broth and the tomato salsa. Grab a wooden spoon and scrape up all those flavorful browned bits stuck to the skillet’s bottom — that’s where the magic hides and gives the casserole its rich character. Stir everything together so it’s nice and combined.

Step 4: Mix in the Rinsed Rice and Simmer

Rinse the rice under cold water really well to remove excess starch, which prevents it from getting overly sticky. Drain and add it right to the skillet, stirring thoroughly so the rice is evenly distributed. Bring everything to a gentle simmer, then cover, reduce the heat to medium-low, and let it cook for 15 to 20 minutes, or until the rice is tender and has absorbed all those glorious flavors.

Step 5: Melt the Mozzarella and Serve

Once the rice is cooked through, sprinkle shredded mozzarella evenly over the top. Cover the skillet again and let the cheese melt—just a few minutes, and then you’re ready to dig in. The gooey, melty cheese finish is what makes this Stuffed Pepper Casserole with Sausage and Rice Recipe truly irresistible.

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Pro Tips for Making Stuffed Pepper Casserole with Sausage and Rice Recipe

Brown the Sausage Well: I always take the extra minute to brown the sausage properly—it brings out the best flavor and a nice texture that anchors the dish.
Don’t Skip Rinsing Rice: Rinsing the rice makes it fluffier and stops it from sticking together, which saves you from a heavy, gluey casserole.
Scrape Up Those Bits: Don’t forget to scrape the bottom of your skillet after adding broth; those crispy bits are gold for flavor depth.
Let Cheese Melt Covered: Covering the pan while cheese melts keeps it perfectly gooey without drying out the casserole.

How to Serve Stuffed Pepper Casserole with Sausage and Rice Recipe

Garnishes

I like to finish this casserole with a sprinkle of fresh chopped parsley or cilantro to add a pop of color and a bright, fresh contrast to all those cozy, cooked flavors. Sometimes I add a little dollop of sour cream on the side to balance the spices with a creamy coolness.

Side Dishes

To round out the meal, I often serve it with a simple green salad dressed with lemon vinaigrette or some steamed green beans. Garlic bread on the side is also fantastic if you’re feeling indulgent—it’s the perfect way to soak up any extra sauce.

Creative Ways to Present

For special occasions, I’ve used individual ramekins for single portions—baking the casserole right in them with a little extra cheese on top makes a charming presentation. You could also add a colorful medley of roasted peppers and sprinkle some crushed red pepper flakes for a festive look and a hint of heat.

Make Ahead and Storage

Storing Leftovers

Leftover casserole stores beautifully in an airtight container in the fridge for up to four days. I make sure to cool it to room temperature before refrigerating to keep the texture spot on. It’s a lifesaver for next-day lunches or a quick dinner!

Freezing

If you want to freeze it, I recommend doing so before adding the cheese topping. Freeze the unbaked casserole in a tightly sealed container or heavy-duty freezer bag, and it will keep well up to three months. When ready, thaw overnight in the fridge, sprinkle cheese on top, and bake as usual.

Reheating

To reheat leftovers, I use the microwave or oven—covering the dish with a damp paper towel in the microwave helps keep the rice moist. In the oven, wrap it tightly with foil and heat at 350°F (175°C) until warmed through, then add a sprinkle of mozzarella on top and melt it before serving.

FAQs

Can I use brown rice instead of white rice in this casserole?

Absolutely! Just keep in mind that brown rice takes longer to cook. You might want to pre-cook the brown rice partially or adjust the simmering time and liquid accordingly to ensure it gets tender without drying out the casserole.
Is it possible to make this dish vegetarian?

Yes, you can easily omit the sausage and substitute with plant-based sausage, lentils, or a mix of beans and extra veggies. Adding mushrooms works great for a meaty texture and keeps the casserole hearty.
Can I prepare this casserole in advance?

You sure can. Prepare the entire casserole (without cheese), cover, and refrigerate overnight. When ready to serve, sprinkle mozzarella on top and bake until the cheese melts and everything is heated through.
What type of sausage works best for this recipe?

I usually use ground Italian sausage, either mild or spicy depending on my mood. It adds a lot of flavor on its own and pairs beautifully with the peppers and rice. If you prefer less fat, ground turkey sausage is a good alternative.
Can I use canned diced tomatoes instead of salsa?

You can, but salsa gives the casserole a fresher, tangier kick with a little seasoning built-in. If you use canned diced tomatoes, consider adding some extra seasoning like chili powder or a dash of Worcestershire sauce to mimic that vibrant flavor.

Final Thoughts

This Stuffed Pepper Casserole with Sausage and Rice Recipe has become one of my go-to weeknight dinners because it’s so easy to pull together yet impressively satisfying. It captures all the cozy, familiar flavors I love about stuffed peppers without all the work. I’m confident you’ll enjoy it as much as I do — it’s the kind of dish that tastes like a warm hug at the end of a busy day. Give it a try and see how simple comfort food can shine!