If you’re looking for a cozy, comforting dish that hits all the right notes, let me introduce you to my Stuffed Pepper Casserole with Sausage and Rice Recipe. It’s everything you love about classic stuffed peppers, but way easier to make—no hollowing out peppers or juggling multiple pots. Just a one-pan wonder loaded with flavorful sausage, tender bell peppers, savory spices, and fluffy rice that all come together into a melty, cheesy casserole that’s straight-up fan-freaking-tastic. Trust me, once you try this, it’ll become a regular go-to meal in your week!

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Why This Recipe Works

One-Pan Simplicity: Everything cooks together, saving you time and cleanup without sacrificing flavor.
Balanced Flavors: The mild heat from sausage pairs perfectly with fresh peppers and aromatic spices for a comforting casserole.
Versatile and Customizable: You can easily adjust spice levels, cheese types, or add more veggies to suit your taste.
Perfectly Moist Rice: Cooking the rice right in broth and salsa keeps it tender and full of flavor without extra fuss.

Stuffed Pepper Casserole with Sausage and Rice, stuffed pepper casserole, sausage and rice bake, cheesy stuffed pepper dish, easy casserole dinner - 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

Each ingredient in this Stuffed Pepper Casserole with Sausage and Rice Recipe is chosen to create layers of flavor and texture that complement each other beautifully. When shopping, look for fresh, vibrant bell peppers and good-quality Italian sausage to get the best results. Rinsing the rice before cooking prevents stickiness and keeps the texture just right.

Ground Italian sausage: Provides a hearty, spicy base that’s packed with flavor and adds satisfying richness.
Bell peppers: Adds sweetness and crunch, balancing the sausage’s savoriness perfectly.
Onion: Gives a subtle sweetness and depth once softened.
Garlic: Delivers a fragrant punch that elevates the whole dish.
Salt: Essential for enhancing all the flavors.
Dried oregano: Adds an earthy, herbaceous note that brightens the casserole.
Pepper: A little heat to keep it interesting.
Cumin: Gives a unique warmth and slightly smoky undertone.
Low-sodium chicken broth: Keeps the rice moist with savory depth, while controlling sodium levels.
Tomato salsa: Adds acidity, juiciness, and a bit of zest to the rice cooking liquid.
Long-grain white rice: Holds its shape and fluffiness, making it perfect for this casserole.
Shredded mozzarella cheese: Melts beautifully over the top to bring gooey, cheesy comfort.

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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.

Make It Your Way

One of the best things about this Stuffed Pepper Casserole with Sausage and Rice Recipe is how easy it is to customize. I often tweak it based on what I have on hand or my mood, so don’t hesitate to make it yours!

Variation: For a little extra heat, I’ve swapped mild sausage for spicy Italian sausage and added a pinch of crushed red pepper flakes — love the kick it brings!
Vegetarian option: Try replacing sausage with plant-based crumbles and throw in extra mushrooms for a meaty texture.
Cheese swap: Sometimes I use sharp cheddar or pepper jack instead of mozzarella for a different flavor twist.
Extra veggies: Adding diced zucchini or corn can add freshness and adds a seasonal spin.

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

Step 1: Brown the sausage and soften the peppers and onion

Start by heating a large skillet over medium-high heat. Crumble in the ground Italian sausage and cook it until it’s just starting to brown—this builds flavor. Keep stirring so it cooks evenly. Then, toss in the chopped bell peppers and onions and sauté for about five minutes until the veggies are crisp-tender. This step ensures your veggies have a little texture but are soft enough to blend with the rice later. Don’t rush it; the bell peppers really shine when bright and slightly crunchy.

Step 2: Add garlic and spices for that signature flavor

Next, stir in the minced garlic, salt, dried oregano, pepper, and cumin. Cook just for about a minute to wake up the spices and garlic aromas without burning anything. This is where the magic of flavor layering begins—you’ll notice your kitchen starting to smell amazing, which, let’s be honest, is half the joy of cooking.

Step 3: Pour in broth and salsa, then add the rice

Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan—that’s where a ton of flavor lives! Add your tomato salsa next, then thoroughly rinse your rice in cold water until it runs clear to remove excess starch. Drain well and stir it right into the skillet with the sausage and veggies. Stir everything together to combine before covering to cook. This step ensures the rice absorbs all those savory juices.

Step 4: Simmer until the rice is tender

Turn the heat down to medium-low, cover your skillet, and let it simmer for 15 to 20 minutes. Resist the temptation to lift the lid too often—steam is what cooks the rice perfectly. When the time’s up, check the rice; it should be fluffy and tender, and the broth mostly absorbed. If it’s still a bit firm, toss the lid back on and give it a few more minutes.

Step 5: Add cheese and finish with a melty crown

Finally, sprinkle shredded mozzarella evenly over the hot casserole, cover it again, and let the residual heat melt the cheese beautifully. If you want an extra bubbly top, pop the skillet under the broiler for a minute or two—watch it carefully, though. Then, serve and savor every cheesy, savory bite.

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Tips from My Kitchen

Don’t over-stir the rice: Once covered, try not to lift the lid too much or stir—it needs steam to cook properly and fluff up.
Use fresh bell peppers: They give the best texture and bright flavor; frozen can get mushy in this recipe.
Brown sausage well: Don’t rush browning the meat—it adds depth and richness you’ll notice in every bite.
Rest with cheese covered: Letting the cheese melt with the casserole covered keeps it gooey and perfectly melted instead of drying out.

How to Serve Stuffed Pepper Casserole with Sausage and Rice Recipe

Garnishes

I love topping this casserole with a sprinkle of fresh chopped parsley or cilantro—it adds a bright pop of color and freshness that cuts through the richness. A little dollop of sour cream or a squeeze of lime juice on the side brings a lovely tang that contrasts beautifully with the melted cheese.

Side Dishes

Stuffed Pepper Casserole with Sausage and Rice Recipe is pretty hearty on its own, but I often serve it alongside a crisp green salad or roasted veggies like broccoli or Brussels sprouts to round it out. Garlic bread or simple crusty bread works well if you want to sop up the delicious juices.

Creative Ways to Present

For special family dinners or holidays, I’ve baked this casserole in cute individual ramekins for a personal touch. It’s fun to watch everyone get their own cheesy, savory serving. Or, serve it family-style in a nice ceramic dish with fresh herbs scattered on top—it makes the table look inviting and festive without added fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for 3 to 4 days. The casserole actually tastes even better the next day as the flavors have time to meld—just cover tightly to prevent the cheese on top from drying out.

Freezing

This casserole freezes beautifully. To freeze, cool completely, then portion into freezer-safe containers or bags. When ready to enjoy, thaw overnight in the fridge and reheat gently in the oven or microwave. I recommend adding a little extra shredded cheese on top when reheating to keep it gooey.

Reheating

To reheat leftovers, I like to warm them in a 350°F oven covered with foil to keep moisture in. About 15-20 minutes usually does the trick. You can sprinkle extra cheese on top and melt it under the broiler for a minute for a fresh-from-the-oven feel. Avoid microwaving straight from frozen as it can make the rice gummy.

FAQs

Can I use brown rice in the Stuffed Pepper Casserole with Sausage and Rice Recipe?

Great question! You can, but brown rice takes longer to cook and needs more liquid. If you want to use brown rice, increase the broth to 2 ½ cups and simmer covered for 40-45 minutes instead of 15-20. Keep an eye on it so it doesn’t dry out.
What kind of sausage is best for this recipe?

Mild or spicy Italian sausage works wonderfully here, depending on your preference for heat. I usually go mild if cooking for kids or a crowd, but spicy adds a nice kick if you love bold flavors. Pork sausage is traditional, but you can try turkey sausage for a lighter option.
Can I make this Stuffed Pepper Casserole ahead of time?

Absolutely! You can prepare the casserole up to step 4 (before adding cheese), cover, and refrigerate for up to 24 hours. When ready, sprinkle cheese on top and bake or warm through. This makes it super convenient for busy weeknights.
What’s the best way to avoid mushy peppers?

To keep bell peppers from turning mushy, add them after browning the sausage and cook them just until crisp-tender (about 5 minutes). Overcooking peppers results in a soft texture that doesn’t hold up well in the casserole.

Final Thoughts

Honestly, this Stuffed Pepper Casserole with Sausage and Rice Recipe has become one of those dishes I love making when I want something homey, flavorful, and fuss-free. It reminds me of classic stuffed peppers, but it’s so much easier to pull together on a busy night. I hope you’ll give it a try and fall in love with that perfect cheesy, savory, easily customizable comfort food vibe, just like I did. Once you do, it might just become your new weeknight favorite too!