If you like stuffed peppers, you will love how easy this Unstuffed Pepper Casserole is to make. And, even better, it’s great for meal prep—it freezes well for easy week night dinners.
Plus, it’s super easy to adapt this recipe to what you have on hand. Use any rice or grain you have in your pantry. I’ve used white, brown, or wild rice (sometimes a combination). You can even use quinoa for an extra nutritional boost. Don’t have fresh peppers? Dice up a jar of fire roasted peppers. I like to use turkey sausage in mine, but you can substitute any ground meat you have on hand. Heck, you can even go vegetarian and substitute mushrooms or eggplant for the meat.
I’ve been wanting a stuffed pepper recipe that is easy to freeze and reheat on those busy, late nights. I think this Unstuffed Pepper Casserole is a winner. It contains all the same wonderful flavors as traditional stuffed peppers, but is much easier to adapt to the freezer and reheating.
FAQS:
What kind of rice should I use?
Really, any rice you like will work. I sometimes use wild rice, but brown or white rice work equally well. Heck, you can even use quinoa for more of a nutrition boost.
Do I have to use sausage?
Nope, use what you have on hand. I like to use turkey sausage, but ground beef, turkey, or chicken also work.
What if I want a vegetarian dish?
Simply omit the meat and add in additional veggies. I like to add mushroom or eggplant as they add a meatier texture. You could also substitute crumbled tempeh for the meat. (Tempeh is a fermented soy product.)
HOW TO PREPARE UNSTUFFED PEPPER CASSEROLE:
Remove the turkey sausage from its casings and brown over medium high heat in a large skillet. Make sure to break the sausage apart as it browns.
While the sausage is cooking, chop the peppers and onions.
When the sausage is nearly cooked through, drain the grease, and add the peppers and onions to the skillet with the meat, and sauté until veggies soften.
Add in the diced tomatoes, tomato sauce, and spices. Simmer about 10 more minutes to incorporate the flavors.
In a large bowl, mix the meat sauce, cooked rice, and cheese together. Place in a lightly greased 9×13 baking dish, and cover with foil. Bake in a 350ºF oven for about 30 minutes. Remove foil, and sprinkle with more cheese. Bake for 5-10 more minutes to lightly brown the cheese.
Let stand about 10 minutes before serving.
SERVING SUGGESTIONS:
- Try serving with a side salad such as Caprese Salad, Veggie Ribbon Salad, or Brussels Sprouts Cole Slaw.
- Garnish with fresh chopped parsley or chives.
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RECIPE NOTES:
- This recipe was first published on November 23, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
- My enameled cast iron Cuisinart lasagna pan is perfect for recipes like this. It conducts heat wonderfully, and clean up is a breeze.
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Unstuffed Pepper Casserole
Unstuffed Pepper Casserole contains all the same wonderful flavors as traditional stuffed peppers, but is much easier to adapt to the freezer and reheating.
Ingredients
- 2 tablespoons extra virgin olive oil
- 20 ounces sweet Italian turkey sausage (I used turkey.)
- 1 medium yellow onion
- 3 large bell peppers (any mix of colors)
- 4 cups cooked rice
- 14 ounces fire roasted diced tomatoes
- 1 tablespoon Italian seasoning blend
- 8 ounces tomato sauce
- 4 teaspoons minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon Himalayan pink salt
- ½ teaspoon ground black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Remove the turkey sausage from its casings and brown over medium high heat in a large skillet. Make sure to break the sausage apart as it browns.
- While the sausage is cooking, chop the peppers and onions.
- When the sausage is nearly cooked through, drain the grease, and add the peppers and onions to the skillet with the meat, and sauté until veggies soften.
- Add in the diced tomatoes, tomato sauce, and spices. Simmer about 10 more minutes to incorporate the flavors.
- In a large bowl, mix the meat sauce, cooked rice, and cheeses together. Place in a lightly greased 9×13 baking dish, and cover with foil. Bake in a 350ºF oven for about 30 minutes. Remove foil, and sprinkle with more cheese. Bake for 5-10 more minutes to lightly brown the cheese.
- Let stand about 10 minutes before serving.
Notes
- Any cooked rice or grain will work in this recipe; feel free to use what you have on hand.
- For a vegetarian option, simply omit the meat and add in additional veggies. I like to add mushroom or eggplant as they add a meatier texture. You could also substitute crumbled tempeh for the meat.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 562Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 124mgSodium 1277mgCarbohydrates 42gFiber 3gSugar 6gProtein 36g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Debby Dobie
This sounds delicious! I’ve been buying stuffed peppers at Costco because it’s a pretty complete meal and we like to have them in the freezer so we always have something for dinner. There are 6 peppers in the pan for $15.00. I keep thinking - why don’t I just make these. But, sometimes life gets in the way! I will try this recipe! Thank you!
Inspired Fresh Life
That's actually not a bad price for 3 meals! For me this is easier because you just saute the peppers with the meat instead of having to precook them before stuffing. Also, Trader Joe's sells frozen rice that only takes a few minutes to heat in the microwave making that step even easier also. Hope you like them. Oh, and this freezes really well, too! I get six servings out of a batch. We have it for dinner one night, then I freeze the rest for some easy dinners.
Catherine Wharton
This sounds like a easy casserole. Im looking forward to trying it.