Stuffed Pepper Casserole
A cozy and budget-friendly stuffed pepper casserole combining Italian sausage, rice, and colorful bell peppers, perfect for busy weeknights or meal prepping.
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 cup rice can use pre-cooked or instant for quicker prep
- 2 cups bell peppers, chopped
- 1 can diced tomatoes with juice
- 1 medium onion, chopped
- 2 cups chicken broth can substitute with vegetable broth for a vegetarian option
- Salt and pepper to taste
Instructions
Cooking the Sausage
- In a large skillet over medium heat, cook the Italian sausage until browned, approximately 5-7 minutes. Use a wooden spoon to break it into smaller pieces, cooking until golden brown.
Sautéing Vegetables
- Add the chopped onion and bell peppers to the skillet. Sauté until they start to soften, about another 3-5 minutes, stirring occasionally until they’re fragrant and slightly translucent.
Combining Ingredients
- Stir in the rice, diced tomatoes (with juice), and chicken broth. Mix everything well to ensure the rice is fully coated in the liquid.
Bringing to Boil and Simmering
- Increase the heat to bring the mixture to a boil. Once bubbling at the edges, reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Final Seasoning
- Once done, season the casserole with salt and pepper to taste. Serve warm and enjoy this flavorful one-pot dish.
Notes
Serve hot with a crisp green salad or crusty bread. Leftovers can be refrigerated for 3-4 days or frozen for up to three months. Consider using fresh herbs for added flavor before serving.