This Stuffed Pepper Casserole is so easy, and so hearty that it’s quickly become a favorite here!
Plus, when you top anything with cheese it’s a safe bet with my kids 😉
Stuffed Pepper Soup has been one of my favorites for a long time, and not just because it’s a great way to use up a ton of bell peppers if you have them sitting around!
The first time I made it, I couldn’t believe how much flavor it had.
I’ll admit, I’m a little on the fence when it comes to stuffed peppers themselves.
I like all of the flavors, but am not as crazy about the soft pepper wrapping. (Is anybody??)
This Stuffed Pepper Casserole is the best of both worlds — with all of the flavor of Stuffed Peppers in a more convenient package.
Ingredients
375 grams ground Italian sausage casings removed, one small package
2 cups chopped bell peppers any color
2 cups low sodium chicken broth
1 cup salsa or tomato sauce
3/4 teaspoon salt
1 pinch black pepper
1 cup long grain white rice rinsed
1 cup shredded mozzarella cheese
Instructions
In a large skillet, brown Italian sausage. Add peppers and cook until crisp-tender, about 5 minutes.
Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
Add salsa, salt and pepper.
Rinse rice well under cold water and add to the skillet.
Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through.
Sprinkle with cheese, cover and let rest for 5 minutes before serving