1. Can I use ground turkey or chicken instead of Italian sausage in this casserole?

Yes, you can easily swap Italian sausage for ground turkey or chicken. These alternatives will provide a lighter option, while still keeping the casserole juicy and flavorful. You can even use seasoned turkey or chicken sausage for a similar taste!

2. Can I make Stuffed Pepper Casserole ahead of time?

Absolutely! You can prepare the casserole ahead of time by assembling all the ingredients and storing it in the fridge for up to 24 hours before baking. When you’re ready to serve, simply bake it in the oven at 350°F (175°C) for 20-30 minutes until the cheese is melted and bubbly.

3. Can I use brown rice instead of white rice in Stuffed Pepper Casserole?

Yes, you can substitute brown rice for white rice. However, note that brown rice takes longer to cook, so you'll need to increase the cooking time to 30-45 minutes, depending on the type of rice. Make sure to check the texture of the rice and add extra liquid if needed.

4. Can I freeze Stuffed Pepper Casserole?

Yes, Stuffed Pepper Casserole freezes well! After baking, let it cool completely, then wrap it tightly with plastic wrap or foil. Store it in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven at 250°F (120°C) for 20 minutes or until heated through.

Stuffed Pepper Casserole: Easy Weeknight Dinner Recipe

Name: Stuffed Pepper Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 375 grams ground Italian sausage; 2 cups chopped bell peppers (any color); 1/2 medium onion (finely diced); 2 cups low sodium chicken broth; 1 cup salsa or tomato sauce; 2 cloves garlic (minced); 3/4 teaspoon salt; 1/2 teaspoon oregano; 1/4 teaspoon black pepper; 1/4 teaspoon cumin; 1 cup long grain white rice (rinsed); 1 cup shredded mozzarella cheese

Description

Stuffed Pepper Casserole is a one-pan meal that combines the savory flavors of Italian sausage, colorful bell peppers, seasoned rice, and gooey mozzarella cheese. This easy and quick casserole takes just 35 minutes to prepare, making it perfect for busy weeknights. It’s a hearty dish that’s both comforting and customizable to fit various dietary preferences.

Ingredients

Scale

375 grams ground Italian sausage
2 cups chopped bell peppers (any color)
1/2 medium onion (finely diced)
2 cups low sodium chicken broth
1 cup salsa or tomato sauce
2 cloves garlic (minced)
3/4 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon cumin
1 cup long grain white rice (rinsed)
1 cup shredded mozzarella cheese

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Instructions

In a large skillet over medium-high heat, crumble and cook Italian sausage until browned.
Add the chopped bell peppers and diced onion. Cook until they are tender, about 5 minutes.
Stir in the minced garlic, salt, oregano, cumin, and black pepper. Cook for another minute to release the flavors.
Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the skillet.
Mix in the salsa or tomato sauce, then stir in the rinsed rice.
Bring the mixture to a simmer, cover, and reduce the heat. Let it cook for 15-20 minutes, or until the rice is cooked through.
Sprinkle the shredded mozzarella cheese over the top, cover, and let it melt for a few minutes before serving.

Notes

If using brown rice, increase the cooking time to 30-45 minutes, depending on the rice type.
Feel free to swap Italian sausage with ground turkey, chicken, or beef for a lighter version.
To add a bit of heat, try incorporating some crushed red pepper flakes or jalapeños.
This dish can be prepared ahead of time and stored in the fridge for up to 3 days.
Leftovers can be reheated in the oven with a splash of broth for extra moisture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 265 grams
Calories: 426
Sugar: 4g
Sodium: 1086mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 18g
Cholesterol: 62mg