Stuffed pepper casserole is a delicious and easy recipe that is perfect for a weeknight meal. It’s a tasty blend of cooked rice, bell peppers, onions, Italian sausage, tomatoes, Worcestershire sauce, and cheese that channels all of the classic flavors of regular stuffed peppers.
This unstuffed pepper casserole is baked in the oven until the cheese is melted and bubbly. It’s served hot, garnished with fresh parsley or more shredded cheese, and can be enjoyed with a side salad, bread, or just all on its own.
The next time you’re looking for easy and satisfying casserole recipes that are perfect for a busy night, or to feed a crowd, definitely try this easy casserole.
Common Questions about Stuffed Pepper Casserole
Can I use brown rice instead of white rice?
Yes, you can use brown rice instead of white rice. However, brown rice will take longer to cook, so you may need to adjust the cooking time.
Can I use a different type of sausage?
You can use any type of sausage in this recipe. Some popular options include turkey sausage, chicken sausage, or chorizo sausage.
Can I make this dish ahead of time?
You can make this dish ahead of time. Simply assemble the casserole and refrigerate it for up to 24 hours before baking. When you are ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes before baking.
Can I freeze this dish?
Yes, you can freeze this dish. Simply assemble the casserole and freeze it for up to 3 months. When you are ready to eat, thaw the casserole overnight in the refrigerator and bake it according to the directions.
It’s easy to refrigerate or freeze this simple casserole.
Refrigerator: Stuffed pepper casserole can be stored in the refrigerator for up to 3 days. To store, simply place the casserole in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
Freezing: Stuffed pepper casserole can also be frozen for up to 3 months. To freeze, simply place the casserole in a freezer-safe container or wrap it tightly in plastic wrap. When you are ready to eat, thaw the casserole overnight in the refrigerator and bake it according to the directions.
Additional tips for storing stuffed pepper casserole:
If you are freezing the casserole, do not top it with cheese. The cheese will become watery and make the casserole soggy.
When you are ready to reheat the casserole, thaw it overnight in the refrigerator and then bake it at 350 degrees Fahrenheit for 20-25 minutes, or until heated through.
- Use a good quality Italian sausage. A good quality Italian sausage will make a big difference in the flavor of this dish.
- Don’t overcook the rice. Overcooked rice will be mushy and detract from the dish.
- Use a variety of bell peppers. The different colors of bell peppers will add visual appeal to the dish.
- Top with your favorite cheese. Mozzarella cheese is a classic choice, but you can also use cheddar cheese, Parmesan cheese, or a blend of cheeses.
- Italian sausage, cooked
- Olive oil
- Onion, white, chopped
- Yellow bell peppers, chopped
- Red bell peppers chopped
- Green bell peppers, chopped
- White rice, long-grain, cooked, drained and cooled
- Diced tomatoes, drained
- Worcestershire sauce
- Black pepper
- Garlic powder
- Mozzarella cheese, shredded
Kitchen Supplies You’ll Need
How to Make Stuffed Pepper Casserole
- In a medium saucepan, heat olive oil.
- Add onions and cook until softened.
- Add peppers and cook briefly until softened.
- Remove from heat and set aside.
- In a large bowl, combine cooked rice, tomatoes, Worcestershire sauce, seasonings, and half of the cheese. Stir to combine.
- Add the cooked meat and incorporate all ingredients.
- Pour the meat mixture into the prepared casserole dish and top with the remaining cheese.
- Bake in preheated oven until the cheese is melted and bubbly.
- Serve immediately.
What to Serve With Stuffed Pepper Casserole
This dish really is a complete meal, but you can also add some sides, too.
- Salad – A simple green salad is a great way to add some freshness and lightness to the meal.
- Bread – A crusty bread is perfect for sopping up the sauce from the casserole.
- Roasted vegetables – Roasted vegetables, such as broccoli, carrots, or zucchini, are a healthy and delicious way to round out the meal.
- Mashed potatoes – Mashed potatoes are a classic side dish that pairs perfectly with stuffed pepper casserole.
- Rice pilaf – Rice pilaf is a light and fluffy side dish that is perfect for soaking up the sauce from the casserole.
Why You Should Make Stuffed Pepper Casserole
- Family-friendly – Everyone will love this dish and you can customize it to please everyone’s palates.
- Simple – It’s a quick and easy weeknight meal that can be made in one pot. Plus it’s a great way to use leftover rice or veggies.
- Comforting – delicious dish that will warm you up on a cold day.
- Versatile – It’s a dish that can be customized and made on busy weeknights or for fun gatherings.
Variations and Add-ins
- Add some black beans or corn to the casserole. This will add some extra protein and fiber to the dish.
- Top the casserole with some chopped fresh herbs, such as parsley or basil. This will add a pop of flavor to the dish.
- Serve the casserole with a side of your favorite salad or bread to help round out the meal.
- Switch up the meat with ground turkey, ground chicken, ground beef, or your favorite plant-based alternative.
- Use different seasonings — we love Italian seasoning.
- Switch up the cheeses and use your own favorite. Cheddar, Monterey Jack, and Colby all work well.
- Swap out the regular rice for cauliflower rice.
- Heat this dish up with some red pepper flakes, hot sauce, cayenne pepper, or chili powder.
- For more tomato flavor, add tomato sauce or tomato paste.
If you love this easy Stuffed Pepper Casserole recipe, you’re going to love these other casseroles too. Please click each link below to find the easy, printable recipe!
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Stuffed Pepper Casserole
- 1 pound Italian sausage cooked
- 1 tablespoon olive oil
- ½ onion white – chopped
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cups white rice long-grain – cooked, drained & cooled
- 15 oz diced tomatoes drained (1 can)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 8 oz mozzarella cheese shredded
- Preheat the oven to 350 degrees and prepare a 9×13 baking dish with non-stick cooking spray.
- In a medium saucepan, add the onions and about half of the olive oil and cook for 1-2 minutes.
- Add the peppers and cook for an additional 2-3 minutes until softened. When done, remove the peppers and onions from the saucepan and set to the side.
- In a large mixing bowl, combine the onions, peppers, rice, tomatoes, Worcestershire sauce, seasonings and half of the cheese blend.
- Pour the mixture into the bottom of the baking dish, spreading evenly.
- Top with the remaining cheese before baking.
- Cook the dish for 20-25 minutes.
- Serve immediately.
- This dish is flavorful and delicious! The primary taste of this dish comes from the Italian sausage and the added seasoning blend.
- This dish has a mild amount of cheese. For cheese lovers, the cheese can be doubled in this recipe.
- This recipe is easy to prepare, mess-free, and makes for a perfect weeknight dinner.
- You can substitute the bell peppers for any other color bell pepper. I do recommend using three peppers in total.
- The oregano gives this dish a really nice, fresh flavor.
- When cooking the ground sausage, be sure to allow it to drain on a bed of paper towels before using it. This will prevent your entire dish from becoming greasy.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.