Stuffed Pepper Casserole
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Italian Sausage and various red, yellow, and orange bell peppers make the perfect (un) Stuffed pepper casserole.
Using classic stuffed pepper ingredients, this casserole dish takes the work out of stuffed pepper prep while maintaining the same delicious flavors.
Growing up, I cannot say that I loved stuffed peppers. It’s odd, because I do love peppers and I do love the stuffing, but I just never overly enjoyed the peppers themselves.
If you find yourself in the category of loving the inside of a stuffed pepper, this bell pepper casserole with Italian sausage and a delicious blend of spices may be the perfect recipe for you.
It’s so easy to make into a filling and savory side dish casserole or simply serve as a unique and delicious main dish. You’re sure to be satisfied and full! Scroll to the bottom for a printer-friendly version of this recipe and a few cooking suggestions.
Sausage Pepper Casserole
Serves 8-12, can be served as a savory casserole side dish or a hearty main dish.
- cooking oil
- onion, chopped
- minced garlic
- bell peppers, varying colors
- Ground Italian sausage -Feel free to substitute Italian Sausage with Ground beef or Ground Sirloin.
- Worcestershire sauce
- salt, dried oregano, black pepper
- white rice
- diced tomatoes
- mozzarella cheese
- Skillet Options: If you have a large 12″ ovenproof skillet (cast iron), you can use that or a 9 x 13 casserole dish.
How to Make Sausage and Pepper Casserole
Before starting this recipe, Preheat the oven to 350 and grease a 9×13 baking pan with nonstick cooking spray. Set aside.
- Start Cooking the Veggies: In a large skillet, heat two tablespoons of cooking oil over medium heat. Add the chopped onion and one tablespoon of minced garlic. Cook for about three minutes, stirring occasionally.
- Add Sausage and Peppers: To the skillet, add the bell peppers, cut into 1/2-inch pieces, and 1 lb of ground Italian sausage. Continue cooking for 10-12 minutes or until the sausage is no longer pink.
- Mix in the Flavors: Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of dried oregano, and 1/4 teaspoon of black pepper. Mix well.
- Combine with Rice and Tomatoes: Add 2 cups of cooked white rice and the can of Rotel Italian-style diced tomatoes to the skillet. Stir everything together until well combined.
- Bake the Casserole: Pour the stuffed pepper mixture into the prepared baking pan. Bake in the preheated oven for 30-35 minutes or until the edges are bubbly and the center is hot.
Serve: Remove the casserole from the oven and let it sit for a few minutes before serving.
Red or Green Bell Peppers?
I used red, orange, and yellow peppers, but you can easily use all green or mix colors differently. It’s personal preference.
You can use orange, yellow, red, or green peppers (or a mixture!) for various colors and flavors.
Easy Way to Spice Up this Recipe
An easy way to alter the flavors of stuffed casserole is to use a Ro-tel tomato flavor with a variety of spices.
- Original: A classic blend of tomatoes and green chilies, perfect for a mild kick.
- Mild: Similar to the original but with less heat, it is ideal for those who prefer a gentler spice.
- Hot: This version is amplified with more heat and includes habanero peppers for those who love a fiery flavor.
- Chili Fixin’s: Enhanced with seasoning suited for chili recipes, adding depth and warmth.
- Mexican: Infused with lime juice and cilantro, offering a zesty and fresh flavor profile.
What to serve with Sausage Pepper Casserole.
I think something green goes great with this dish, like a fresh salad or a green bean side dish.
Try fresh strawberry spinach salad, cold tomato salad, or a hot side like sugar snap peas.
Stuffed Pepper Casserole with Sausage
Ingredients
- 2 tablespoons cooking oil
- 1 large onion chopped
- 1 tablespoon minced garlic
- 3 bell peppers seeded and cut into 1/2″ pieces
- 1 lb. ground Italian sausage
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/4 teaspoon black pepper
- 2 cups white rice cooked
- 14.5 oz. Italian-style diced tomatoes in any flavor you like
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F. Grease a 9 x 13-inch baking pan with nonstick cooking spray and set it aside.
- In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onion and 1 tablespoon of minced garlic. Cook for about 3 minutes, stirring occasionally.
- To the skillet, add the bell peppers, cut into 1/2-inch pieces, and 1 lb of ground Italian sausage. Continue cooking for 10-12 minutes, or until the sausage is no longer pink.
- Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon salt, 1 teaspoon oregano, and 1/4 teaspoon black pepper. Mix well.
- Add 2 cups of cooked white rice and the can of Italian-style diced tomatoes to the skillet. Stir everything together until well combined.
- Pour the stuffed pepper mixture into the prepared baking pan. Bake in the preheated oven for 30-35 minutes or until the edges are bubbly and the center is hot.
- Remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy your hearty and flavorful dish!
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Can you make this ahead of time and freeZe?!
Nicole, I havent personally frozen this dish to give you a custom experience (my freezer is always packed w/ like ice cream and waffles, haha!) but on some research, it appears it should be fine, however cooked rice can get “mushy” or a bit dry (as left over rice does) when frozen and then unfrozen and recooked. You might be best just freezing the peppers and sausage portion and adding fresh rice at the cook level if possible.
This recipe is a definite “keeper”. I used Sweet Italian Turkey Sausage, Jasmine Rice and Pepper Jack Cheese. It was delicious!
Thank you for your awesome feedback! So glad you enjoyed this pepper casserole!
I have made this several times now using turkey breakfast sausage since I must eat low fat and low salt. I also hate oregano so I use 1/2 teaspoon each of rosemary, basil thyme and sage. It has worked well. Salt free tomatoes and brown rice are the only other changes. Really love sausage stuffed pepper casserole!
So glad you loved this recipe! I love your ideas for changes and thank you for sharing!
Very tasty recipe! I didn’t use the garlic, oregano or salt that’s called for in the recipe. I used Al Fresco sweet Italian style chicken sausage (I removed the casing on the links and chopped up the sausage when pan frying) and stewed tomatoes with basil, oregano, and garlic. I don’t think it’s necessary to put it in the oven for so long since the mixture is basically hot when you place it in the casserole dish. Probably should just be in there long enough for the cheese to melt.
This dish is delicious!!!! Full of flavor!!! I was worried about not draining after the sausage cooked and I did sprinkle a bit of Colby Jack cheese on top. This is definitely a keeper!!!