Description
This Easy One-Pan Stuffed Pepper Casserole combines the flavors of stuffed peppers without all the hassle.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 cup uncooked long-grain white rice (or brown rice)
- 3 bell peppers (any color, diced)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup salsa (or tomato sauce)
- 1 cup chicken broth
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
Instructions
- Begin by heating a large skillet over medium-high heat. Squeeze the Italian sausage out of its casings and into the skillet. Use a wooden spoon to break up the meat as it browns, allowing it to cook for about 5 to 7 minutes or until fully cooked and browned. Once it’s browned, incorporate the diced bell peppers and onion into the skillet. Cook this mixture for an additional 3 to 5 minutes, stirring continuously until the veggies soften and become fragrant.
- Next, introduce your minced garlic, oregano, cumin, salt, and pepper to the pan. Stir everything to combine well, letting the seasonings coat the sausage and vegetables evenly. Allow this mixture to cook for about a minute.
- Pour the chicken broth and salsa into the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Once simmering, stir in the rinsed rice ensuring it is evenly distributed throughout the mixture. Cover the skillet and reduce the heat to low, allowing it to cook undisturbed for about 15 to 20 minutes.
- Sprinkle shredded mozzarella over the top of the casserole. Cover the skillet once more and allow it to sit for about 5 minutes to let the cheese melt beautifully.
Notes
For optimal flavor, don’t skip browning the sausage and vegetables. If using brown rice, remember that it will require a longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 20 g