This Stuffed Pepper Casserole has all the same yummy flavors of traditional stuffed peppers but in an easy, one-pan format!
SERVING SIZE: 4
THE RECIPE:
Preheat oven to 375 degrees.
Chop and prep the peppers, onion, mushrooms, and sausage into a baking dish. I used 1 whole red pepper, half a yellow, half an orange for great coloring, but you can do whatever you want!
PS. I used a slightly smaller dish than regular baking dish, 7.5′ x 10.5′. You can use a larger baking dish, but if you opt for a smaller one like I did, your casserole will bake up thicker/deeper which I prefer!
Drizzle with olive oil and season with the chili powder, salt, pepper, garlic powder and Italian seasoning.
Once the oven is ready, bake the peppers, onion, mushrooms, and sausage for 22-25 minutes.
Add in the uncooked rice and broth. Bake for 30 additional minutes, stirring around the 15-20 minute mark to combine through. NOTE: the dish will be hot, so stir carefully and with an oven mitt.
Add the cheese, mozzarella and parm, on top and bake for another 5-7 minutes until melted or to your preference. (I like to do it for 10 minutes because I like my cheese browned and crisped on the edges!)
Scoop onto a plate and enjoy! Serve as is or with a side salad for extra greens 🙂 A simple arugula salad is sooo good with this. I topped with some parsley for greenery but that’s optional!
Stuffed Pepper Casserole
Ingredients
- 2 small to medium sized peppers (I used red, half orange, and half yellow) diced
- 2/3 cup red onion diced
- 1 1/2 cups mushrooms diced
- 8 oz spicy chicken sausage
- 1 tsp chili powder
- 1 tsp pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 cup rice dry, uncooked
- 2 1/2 cups broth
- 3/4 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- Chop and prep the bell peppers, onion, mushrooms, and sausage. Toss everything into a baking dish. I used a slightly smaller dish than regular baking dish, 7.5' x 10.5'. You can use a larger baking dish, but if you opt for a smaller one like I did, your casserole will bake up thicker/deeper which I prefer! Drizzle with olive oil and season with the chili powder, salt, pepper, garlic powder and Italian seasoning.
- Once the oven is ready, bake the bell peppers, onion, mushrooms, and sausage for 22-25 minutes.
- Add in the uncooked rice and broth. Bake for 30 additional minutes, carefully stirring around the 15-20 minute mark to combine through. Dish will be hot, so prep accordingly with an oven mit!
- Add the cheese on top and bake for another 5-7 minutes until melted or to your preference. (I like to do it for 10 minutes because I like my cheese browned and crisped on the edges!)
- Scoop onto a plate and enjoy! Serve as is or with a side salad for extra greens 🙂 It's so yummy paired with a simple arugula salad.
