Unstuffed Pepper Casserole
This easy Unstuffed Pepper Casserole takes all of the ingredients and flavors you'd find in classic Italian-style stuffed bell peppers and turns them into a delicious, fuss-free deconstructed oven-baked casserole that's sure to become a dinner favorite!
Servings: 6
Estimated Calories: 528
Ingredients
- 1 tablespoon olive oil, plus a little extra for greasing the baking dish (I use regular or light olive oil)
- 1 pound bulk Italian sausage, mild/sweet or hot (or a combination); I use mild/sweet
- 3 cups chopped bell peppers, any color; about ½-inch pieces
- 2 cups chopped onions, about ½-inch pieces
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can petite diced tomatoes, with their juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon salt, or to taste (I use kosher salt; if using regular table salt, you may want to use less)
- ½ teaspoon black pepper, or to taste
- 1½ cups long-grain white rice, uncooked (I like to use basmati rice); see Note below
- 1 cup chicken broth or stock, I use a roasted chicken base mixed with water
- 1½ cups shredded mozzarella cheese
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Grease a 9x13x2-inch baking dish with a small amount of olive oil or spray with cooking spray; set aside.
- Heat the tablespoon of olive oil in a large, deep skillet over medium-high heat (I use a 12-inch skillet). Add the sausage and cook, stirring occasionally and breaking it up as you go, until it is lightly browned in spots and no longer pink on the outside of the pieces, about 3 to 4 minutes. If needed, drain off any excess grease (I would say any more than a tablespoon).The sausage doesn't need to be fully cooked through at this point, as it will continue/finish cooking while in the oven.
- Add the peppers and onions; cook, stirring occasionally, until they are just starting to soften, about 2 to 3 minutes.You don't want them too soft at this point, as they will soften a lot more while in the oven.
- Add the garlic; cook, stirring frequently, for 1 minute.
- Add the tomato sauce, diced tomatoes with their juice, Worcestershire sauce, garlic powder, basil, oregano, salt, pepper, rice, and chicken broth; stir until well combined.
- Transfer the mixture to the prepared baking dish. Top with the mozzarella cheese. Cover the dish tightly with aluminum foil.
- Bake for 45 to 50 minutes or until the rice is tender and most of the liquid has been absorbed.
- Uncover and let the casserole rest for 5 to 10 minutes before serving.
- If desired, sprinkle the entire casserole or the individual servings with fresh chopped parsley. Enjoy!
Recipe Notes
- Although it's not necessary, if desired, you can rinse the rice in cold water to remove some of the excess starch before adding. Doing this would help the rice cook up more fluffy and less sticky.
- I don't rinse the rice when I use basmati rice, which always seems to cook up nice and fluffy even without rinsing. But I do like to rinse it when using regular long-grain white rice.
- Please refer to the post for additional information and tips, step-by-step photos, substitutions and variations, information on storing leftovers, reheating and freezing, and serving suggestions.
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