Stuffed Pepper Casserole

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.

1. 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.
2. 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.
3. 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.

1. 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.
2. 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.

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