Stuffed Pepper Casserole Recipe
This Stuffed Pepper Casserole is an easy, flavorful, no-fuss weeknight dinner packed with seasoned rice, ground Italian sausage, veggies, and gooey cheese. It has all the comforting and delicious ingredients of classic stuffed peppers in one easy-to-make casserole!
Servings: 6 servings
Ingredients
- 1 pound ground Italian sausage
- 2 tablespoon salted butter
- 3 bell peppers seeds removed and diced
- 1 white onion minced
- 1 tablespoon Italian seasoning
- 2 teaspoon chicken bouillon powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1½ cups chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (10.5 ounce) can Rotel tomatoes
- 1 cup uncooked white rice
- 2 cups Freshly shredded Pepper Jack cheese
- 1 cup freshly shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sausage in a large oven-safe skillet set over medium heat. As the meat cooks, use a metal or wood spatula to break it into smaller pieces.
- When the sausage is cooked halfway, add the butter, bell peppers, and onion and cook until softened, about 8 minutes.
- Add the garlic, Italian seasoning, bouillon powder, paprika, salt, and pepper, and cook for 30 seconds or until fragrant.
- Then add the chicken broth, tomato sauce, Rotel, and rice, and mix well to combine. Increase the heat to high and bring it to a simmer. Once simmering, remove from heat and cover the pot with an oven-safe lid or aluminum foil.
- Transfer to the oven and bake, covered, for 30 minutes.
- Remove from the oven and stir in half of the Pepper Jack cheese and all of the mozzarella cheese. Sprinkle the remaining half of the Pepper Jack cheese over the top of the casserole.
- Bake, uncovered, for an additional 20-30 minutes, or until the rice is fully cooked and the cheese is melty and bubbly around the edges.
- Allow the casserole to cool for 10 minutes before serving.
Notes
Transfer leftovers to an airtight container and store in the fridge for 3-4 days or in the freezer for up to 3 months.
Nutrition
Calories: 653kcal | Carbohydrates: 36g | Protein: 29g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1838mg | Potassium: 669mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2883IU | Vitamin C: 84mg | Calcium: 436mg | Iron: 3mg
