Stuffed Pepper Casserole with Sausage

Stuffed Pepper Casserole with Sausage delivers all the classic flavors of traditional stuffed peppers in a cozy, one-dish bake that’s perfect for any night. Ideal for hectic evenings, this casserole blends juicy sausage, sweet bell peppers, garlic, rice, and tomatoes into a deliciously satisfying meal. With minimal prep and maximum comfort, it’s sure to become a family favorite in just a few bites.

Why You’ll Love Stuffed Pepper Casserole with Sausage

This casserole delivers all the classic flavors of stuffed peppers—sausage, peppers, rice, and tomato sauce—without the hassle of individually stuffing each pepper. It’s a cozy, cheesy, one‑pan dinner that feeds a crowd and warms the soul. Plus, cleanup is a breeze and it reheats beautifully, making it a perfect meal‑prep option.

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 3 bell peppers (any color), seeded and diced into ½​-inch pieces
• 1 pound ground Italian sausage
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon oregano
• ¼ teaspoon black pepper
• 2 cups cooked white rice
• 14.5​oz can Italian​-style diced tomatoes (any variety you prefer)

Step​-by​-Step: How to Make Stuffed Pepper Casserole with Sausage

1. Prep your pan & oven
   Preheat your oven to 350​°F. Grease a 9×13​-inch baking dish with non​-stick cooking spray and set aside.
2. Sauté aromatics
   Warm the oil in a large skillet set over medium heat. Stir in the chopped onion and garlic, cooking for around 3 minutes until aromatic.
3. Cook sausage and peppers
   Toss in the diced bell peppers and sausage, and cook until the sausage is browned.
4. Season
   Stir in Worcestershire sauce, salt, oregano, and black pepper—mix until well combined.
5. Add rice and tomatoes
   Fold in the cooked white rice and the can of diced tomatoes, stirring everything together until evenly blended.
6. Bake the casserole
   Transfer the mixture to your prepared baking dish. Place in the oven and bake for 30 to 35 minutes, or until the edges are bubbling and the center is thoroughly warmed.
7. Rest and serve
   Take the casserole out of the oven and allow it to sit for a few minutes before serving.

Helpful Tips

• Pre​-cook your rice fully and let it cool slightly beforehand to avoid a soggy casserole.
• For texture and flavor, consider par​-cooking peppers (roasting, blanching, or charring) before mixing, which several chefs recommend for better structure and caramelization.
• If you like it spicy, try using hot Italian sausage or add a pinch of crushed red pepper.
• To keep it moist, you can add a splash of broth or extra diced tomatoes if the mix seems too dry before baking.

Substitutions And Variations

• Swap in ground turkey, chicken, or lean ground beef for a healthier twist on the original.
• Swap white rice for brown rice or quinoa for added fiber and nutrients; just adjust cooking time or liquid accordingly.
• Add extra veggies such as zucchini, spinach, mushrooms, or carrots to boost nutrition and color.
• Replace diced tomatoes with salsa, tomato sauce, or fire​roasted tomatoes for a different flavor profile.
• Top with mozzarella, cheddar, or pepper jack cheese, or try a combination for extra melty goodness.

Storage Instructions

• Refrigerator: Keep leftovers in a sealed container in the fridge for up to 3 to 4 days.
• Freezer: Once cooled, wrap tightly or transfer to a freezer-safe container; freeze up to 2​–3 months. Thaw overnight in the fridge, then reheat in the oven at 250​–300​°F for 15​–20 minutes until heated through.
• Meal​‑prep tip: Assemble casserole up to before baking, cover, and refrigerate for up to 24 hours. Bake when ready, then top with cheese for the final melt.

Nutritional Information

(Estimated per serving)

• Calories: Approx. 246​kcal per serving
• Carbs: ~16​g
• Protein: ~10​g
• Fat: ~15​g (5​g saturated)
• Sodium: ~609​mg
• Fiber: ~2​g
• Sugar: ~4​g

Serving Suggestions

• Pair with a simple green salad (e.g., mixed greens with a light vinaigrette) to lighten the plate.
• Serve alongside garlic bread, crusty rolls, or roasted vegetables for a heartier meal.
• For extra zip, top with fresh herbs like parsley or cilantro, a dollop of sour cream, or a squirt of hot sauce.

Frequently Asked Questions About Stuffed​ Pepper​ Casserole with Sausage

Can I use uncooked rice instead of cooked?
You can start with uncooked rice, but you’ll need to add extra liquid (like broth) and adjust baking or stovetop time so the rice cooks through. Using cooked rice simplifies prep.

Is it possible to make this vegetarian or vegan?
Yes! Substitute Italian sausage with plant-based “ground beef” or crumbled tempeh, and swap in vegetable broth and omit or use vegan cheese.

Can I make this in advance?
Absolutely. Assemble the casserole without baking and refrigerate for up to 24 hours. Bake when ready, then add cheese on top near the end for a melty finish.

How can I reduce sodium?
Use low-sodium broth, choose no​salt​-added tomatoes, and reduce added salt to control sodium levels.

Can I double the recipe for a crowd?
Yes—this recipe scales easily in a larger baking dish or doubled batch. For consistent results, make sure to spread the mixture evenly in the baking dish.

Conclusion

Thank you so much for stopping by and checking out this Stuffed Pepper Casserole with Sausage recipe! I hope this dish brings ease and joy to your kitchen—it’s one of my favorite go​‑to meals when I want comforting flavor without fuss. Whether you’re looking for a hearty family dinner, a prep​-ahead option, or a freezer​friendly comfort food, this casserole delivers. Enjoy the savory blend of sausage, peppers, rice, and tomatoes—it’s simple, satisfying, and a hug on a plate. Happy cooking, and thanks for being part of our food​loving community—here’s to many delicious meals ahead!

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Stuffed Pepper Casserole with Sausage

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• Author: lisa
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

All the comforting flavors of classic stuffed peppers in a simple one-pan casserole! With Italian sausage, bell peppers, rice, and tomatoes, this hearty dish is perfect for easy dinners or meal prep.

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Ingredients

Scale 1x2x3x

2 tablespoons cooking oil

1 large onion, chopped

1 tablespoon minced garlic

3 bell peppers, diced

1 lb ground Italian sausage

2 teaspoons Worcestershire sauce

1 teaspoon salt

1 teaspoon oregano

¼ teaspoon black pepper

2 cups cooked white rice

1 (14.5 oz) can Italian-style diced tomatoes

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Instructions

• Prep your pan & oven
  Preheat your oven to 350​°F. Grease a 9×13​-inch baking dish with non​-stick cooking spray and set aside.
• Sauté aromatics
  Warm the oil in a large skillet set over medium heat. Stir in the chopped onion and garlic, cooking for around 3 minutes until aromatic.
• Cook sausage and peppers
  Toss in the diced bell peppers and sausage, and cook until the sausage is browned.
• Season
  Stir in Worcestershire sauce, salt, oregano, and black pepper—mix until well combined.
• Add rice and tomatoes
  Fold in the cooked white rice and the can of diced tomatoes, stirring everything together until evenly blended.
• Bake the casserole
  Transfer the mixture to your prepared baking dish. Place in the oven and bake for 30 to 35 minutes, or until the edges are bubbling and the center is thoroughly warmed.
• Rest and serve
  Take the casserole out of the oven and allow it to sit for a few minutes before serving.

Notes

You can substitute ground turkey or lean beef for sausage. Add extra veggies like zucchini or mushrooms to boost nutrition. Great for freezing or making ahead

• Prep Time: 10 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: 1
• Calories: 246 kcal
• Sugar: 4 g
• Carbohydrates: 16 g
• Protein: 10 g