This Stuffed Pepper Casserole is so simple and filling that it’s quickly become a family favorite! Plus, anything topped with cheese is a sure bet with my kids.

This Stuffed Pepper Casserole is so simple and filling that it’s quickly become a family favorite!

Plus, anything topped with cheese is a sure bet with my kids.

Stuffed Pepper Soup has long been one of my favorites, and not only because it’s a terrific way to use up a bunch of bell peppers if you have them lying around!

I couldn’t believe how flavorful it was the first time I cooked it.

I’ll admit that I’m on the fence about stuffed peppers in general.

I enjoy all of the flavors, but I’m not a fan of the soft pepper coating. (Is anyone there?)

This Stuffed Pepper Casserole has all of the flavor of Stuffed Peppers in a more convenient package.

375 g ground Italian sausage, casings removed, one small packet
2 cups chopped bell peppers of your choice
1 cup salsa or tomato sauce 2 cups low sodium chicken broth
14 teaspoon of salt
1 tsp black pepper
1 cup washed long grain white rice
1 cup mozzarella cheese, shredded

Instructions
Brown the Italian sausage in a large skillet. Cook until the peppers are crisp-tender, about 5 minutes.
Scrape any browned bits from the bottom of the pan with a wooden spoon before adding broth.
Season with salt and pepper.
Rinse the rice thoroughly under cold water before adding it to the skillet.
Bring to a boil, stirring constantly. Cover, lower heat to low, and cook for 15-20 minutes, or until rice is tender.
Cover and let aside for 5 minutes before serving to allow the cheese to melt.