Un-Stuffed Bell Peppers Skillet

This Un-Stuffed Bell Peppers Skillet is a delicious one pot meal and a great way to use leftover rice. It’s ready in 30 minutes and takes all the work out of traditional stuffed peppers which makes it an easy option for a weeknight dinner!

stuffed bell peppers

Un-Stuffed Bell Peppers Skillet

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This recipe is something of a happy accident. Back when I was pregnant with my youngest, we had taken our older daughter over to my parents house in the afternoon on Halloween to show them her costume. My mom was planning on making her stuffed peppers and had just prepared the filling and placed it onto the table in front of me while she hollowed out her peppers. Poor decision, Mom.

Since I was in that stage of my pregnancy where I was eternally hungry, I started picking at it. It tasted so good that I couldn’t stop eating it until she eventually had to give me a friendly but stern talking-to (like only a mother can).

I liked it so much that I decided to recreate it as unstuffed peppers, with my mom’s help, of course. Think of it as all the delicious components of stuffed peppers but with less work! It’s ready in around 30 minutes and so darn cheesy and delicious, you’ll see why I couldn’t stop eating it!

unstuffed peppers

Tips for making this stuffed pepper casserole

  • You can totally use leftover rice instead of cooking it fresh.
  • I remove the sausage from it’s casings by cutting a slit down the middle length-wise.
  • Try to cut the onions, peppers and tomatoes to around the same size.

stuffed pepper casserole

Frequently asked questions about making sausage and rice unstuffed peppers

  • Can I use spicy sausage? Yes!
  • How do you reheat un-stuffed bell peppers? I reheat this in individual servings in the microwave.
  • How long does this sausage and rice casserole with peppers last? Around 3-4 days covered in the refrigerator.
  • Can this be made ahead? This is best made just before serving.
  • Can I use brown rice? Yes, any plain, cooked rice you like!

stuffed peppers

Make it a meal!

A few great recipes to round out and complete this meal would be:

sausage and rice

Helpful tools:

  1. Large saute pan
  2. Wooden spoon
  3. Chef’s knife
  4. Cutting board
  5. Measuring cups
  6. Measuring spoons
Un-Stuffed Bell Peppers Skillet
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This Un-Stuffed Bell Peppers Skillet is a delicious one pot meal and a great way to use leftover rice. It’s ready in 30 minutes and takes all the work out of traditional stuffed peppers which makes it an easy option for a weeknight dinner!

Course: Main Course
Cuisine: Italian
Keyword: Stuffed Bell Peppers
Servings: 6 servings
Author: Patty Scuteri
Ingredients
  • 1 Tablespoon olive oil, divided
  • 1 pound Italian sausage, casings removed (you can also use spicy sausage)
  • 1 cup onion, diced
  • 1 1/2 cups red bell pepper, diced
  • 3-4 cloves garlic , minced or pressed
  • Kosher salt to taste
  • Black pepper to taste
  • 1 medium tomato seeded and diced
  • 1 8 ounce can tomato sauce
  • 4 ounces water (use the sauce can, filled half way)
  • 1 teaspoon Italian seasoning
  • 3 Tablespoons Romano cheese
  • 2 cups cooked rice
  • 1 cup mozzarella cheese, shredded
Instructions
  1. Heat 1 Tablespoon olive oil in large saute pan over medium high heat.

  2. Add Italian sausage and brown, using a wooden spoon to break into pieces, about 4 minutes. Remove from the pan leaving oil and juices in the pan and set it aside.

  3. Add onions, peppers, garlic and salt and pepper to taste. Saute for about 6 minutes to soften, stirring often.

  4. Add the tomato, the sauce, 1/2 a can of water (use the can that the sauce was in), Italian seasoning, Romano cheese, rice and the meat into the pan. Saute for 5 more minutes, stirring periodically.
  5. Top with the mozzarella cheese and cover for 2 minutes until it's melted. Serve immediately.

Recipe Notes

Please note, you can make this as stuffed peppers as well. If you do it that way, you'll omit the chopped peppers in favor of stuffing 4 small-medium size red bell peppers (you can dice up the edible parts of the tops and throw those into the filling). When it's made as stuffed peppers, there will be plenty of extra filling- place that in the bottom of your pan around your peppers. You'll bake them at 350 for 30 minutes.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Try some other quick dinners:

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This 30 Minute Stuffed Peppers Rice Skillet recipe is the perfect dinner for a busy weeknight. This easy dinner comes together in just 30 minutes and you can use Turkey Sausage to make it a healthy option. It's cheesy, delicious and full of flavor- perfect for busy nights when the kids are back-to-school! Click on the photo to get the recipe!

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2 Comments

  • Reply
    Alana - Burnished Chaos
    August 10, 2016 at 5:12 pm This sounds really yummy and the pic with the gooey, stretchy cheese has my mouth watering. #Alittlebitofeverythimg
    • Reply
      Jessy
      August 11, 2016 at 8:21 am Thank you- cheese makes everything better!

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