Stuffed Bell Peppers Remix

Some of my favorite comfort foods are tied to memories of growing up, and stuffed bell peppers are high on that list. When I was a kid, my mom would make classic stuffed bell peppers for dinner. They were hearty, cozy, and full of flavor—but let’s be honest, they were also a lot of work. Hollowing out peppers, stuffing each one individually, lining them up just right… totally worth it, but not exactly weeknight-friendly.

As I started cooking more for myself, I wanted those same nostalgic flavors without all the fuss. That’s where this Stuffed Bell Peppers Remix, aka Stuffed Bell Pepper Casserole, comes in. It has everything I loved about my mom’s version; savory meat, tender peppers, rice, tomato sauce, and melty cheese, but in an easier, more flexible casserole form that also lasts longer as leftovers.

Stuffed Bell Pepper Casserole Recipe

Ingredients

• 1/2 lb ground Italian sausage

• 1/2 lb ground meat (beef or turkey)

• 4–5 bell peppers, diced (mix of green, red, yellow, and orange)

• 2 cloves garlic, minced

• 1 1/2 cups cooked rice (slightly undercooked)

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• 1 cup tomato sauce (for topping, added later)

• 1/2–3/4 cup grated Parmesan cheese (or mozzarella, optional)

• Olive oil for cooking

Instructions

1. Preheat oven to 375°F (190°C) if baking immediately.

2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant.

3. Add the ground Italian sausage and ground meat. Cook until browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.

4. Stir in the diced bell peppers and cook for 5–7 minutes, until slightly tender but not mushy.

5. Remove from heat and fold in the cooked rice.

6. Transfer the mixture to a greased casserole dish.

7. If baking right away: Spoon tomato sauce evenly over the top and sprinkle with Parmesan cheese. Bake uncovered for 20–25 minutes, until heated through and bubbly.

8. If prepping ahead: Let the casserole cool completely. Cover and refrigerate without sauce or cheese. When ready to bake, add tomato sauce and cheese, then bake at 375°F until hot and melty.

Helpful Prep & Make-Ahead Tips:

• Perfect for meal prep: Assemble the casserole (without sauce and cheese), let it cool, and store it in the fridge for up to 3–4 days.

• Freezer-friendly: Portion the cooked casserole into freezer-safe containers. When ready to eat, thaw, add sauce and cheese, and bake.

• Keep rice just right: Slightly undercook the rice before mixing it in—this prevents it from becoming too soft when reheated.

• Fresh finish: Always add the tomato sauce and Parmesan (or mozzarella, if you like) right before baking or reheating for the best texture and flavor.