Loaded with fresh ingredients and zesty flavor, this unstuffed pepper casserole is a delish dish the whole family will love.
Unstuffed bell pepper casserole has the perfect blend of veggies, meat, and rice cooked in a rich tomato soup broth and topped with lots of melty mozzarella cheese.
You Will Love This Unstuffed Pepper Casserole Because…
- The sausage adds savory richness with a hint of spiciness.
- Adding tomatoes makes it lusciously tangy.
- Fluffy and tender rice absorbs all the delicious flavors.
- Adding cheese melted to golden perfection is the final hard-to-resist touch.
- It’s hearty, wholesome, and budget-friendly.
Ingredients
Meat: Italian sausage, ground beef, chicken, or turkey are perfect in an unstuffed pepper casserole. For a meatless dish, replace the meat with canned black beans or tofu. Short on time? Add a bag of frozen meatballs to the recipe in Step 3, no need to thaw.
Bell Peppers: Choose any color of fresh red, yellow, orange, or green bell peppers to use in this recipe. Even a bag of frozen bell peppers works once they are thawed.
Rice: Instant white or brown rice saves time, but you can also use leftover rice or protein-packed quinoa. Omit the rice altogether for low-carb cauliflower rice.
Sauce: This shortcut sauce uses a can of tomato soup for a thick and creamy texture. Feel free to use a can of Rotel tomatoes instead of regular diced tomatoes for a spicy kick.
Variations: Add sliced mushrooms or zucchini, corn, peas, or a frozen vegetable medley for even more flavor and texture.
How To Make Unstuffed Pepper Casserole
- Brown and drain sausage.
- Add peppers and onion and cook until tender.
- Place sausage, peppers, and remaining ingredients (except cheese) in a casserole dish.
- Cover and bake (recipe below).
- Top casserole with cheese and bake uncovered.
Tips for Success
- Be sure to drain any fat from the Italian sausage so the dish isn’t too greasy.
- Add more depth of flavor to unstuffed casserole by sauteing any added vegetables before adding in Step 3.
- Letting the casserole rest for about 5 minutes before serving will allow the sauce to thicken up.
Storing Leftovers
Keep leftover unstuffed pepper casserole in a covered dish in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop, or in the oven with fresh cheese on top. Freeze portions in zippered bags for up to 2 months and thaw overnight in the refrigerator before reheating.
More Hearty Casseroles to Try
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Unstuffed Pepper Casserole
Ingredients
- 1 pound ground Italian sausage or ground beef
- 1 onion diced
- 3 large bell peppers any color, diced
- 2 ¼ cups instant rice
- 1 (14.5 ounce can) canned petite diced tomatoes undrained
- 1 (10.75 ounce can) condensed tomato soup
- 2 cups beef broth
- ¼ teaspoon black pepper or to taste
- 1 ½ cups mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F.
- In a large 12-inch skillet, brown the sausage over medium-high heat. Drain any fat.
- Add peppers and onion and continue cooking until tender, about 4-5 minutes.
- In a 9×13 inch baking dish, combine the cooked sausage and peppers, tomato soup, diced tomatoes, broth, instant rice, and pepper.
- Cover tightly with foil and bake for 30 minutes.
- Uncover casserole and top with cheese. Bake for an additional 10-15 minutes or until cheese is melted and rice is tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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