Flavor Expedition Recipe
Stuffed Pepper Casserole
July 30, 2024
If a bell pepper and a burrito had a casserole baby raised on smoky campfire vibes, this would be it.
Whether you're feeding a hungry crew or just want leftovers that actually taste better the next day, this bold-yet-mild casserole brings the Southwest stra...
No ratings yet
Feeds
4-6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 lb ground Italian sausage (casings removed)
- 2 cups chopped bell peppers (any color, mix for best flavor!)
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 2–3 tablespoons Western Dawn seasoning
- ¾ teaspoon salt (optional, taste before adding)
- 1 cup long grain white rice, rinsed well
- 2 cups low-sodium chicken broth
- 1 cup salsa or tomato sauce (go chunky for more texture!)
- 1 cup shredded mozzarella cheese
Instructions
-
Brown the sausage
In a large skillet over medium-high heat, crumble and cook the sausage until it starts to brown and release its flavorful juices.
-
Add veggies & spice it up
Toss in the chopped bell peppers and onion. Sauté until they're crisp-tender, about 5 minutes. Stir in Western Dawn and optional salt to taste.
-
Garlic time
Add the minced garlic and cook for 1 minute, until fragrant. (Your kitchen will smell amazing right about now.)
-
Broth + scrape = flavor
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon—this is flavor gold.
-
Salsa & rice, let’s ride
Stir in the salsa or tomato sauce. Then add the rinsed rice and give everything a good mix.
-
Simmer to perfection
Bring the mixture to a simmer, cover, and reduce heat to medium-low. Cook for 15–20 minutes or until the rice is tender and the liquid is absorbed.
-
Say cheese
Sprinkle the mozzarella evenly over the top. Cover again and let it sit off the heat for 5 minutes, letting the cheese melt into gooey glory.
-
Serve it up
Dish out and garnish with a little extra Western Dawn if you're feelin’ spicy—or a dollop of sour cream if you’re feeling extra.
Feeds4-6
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
If a bell pepper and a burrito had a casserole baby raised on smoky...
Ingredients
- 1 lb ground Italian sausage (casings removed)
- 2 cups chopped bell peppers (any color, mix for best flavor!)
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 2–3 tablespoons Western Dawn seasoning
- ¾ teaspoon salt (optional, taste before adding)
- 1 cup long grain white rice, rinsed well
- 2 cups low-sodium chicken broth
- 1 cup salsa or tomato sauce (go chunky for more texture!)
- 1 cup shredded mozzarella cheese
Instructions
-
Brown the sausage
In a large skillet over medium-high heat, crumble and cook the sausage until it starts to brown and release its flavorful juices.
-
Add veggies & spice it up
Toss in the chopped bell peppers and onion. Sauté until they're crisp-tender, about 5 minutes. Stir in Western Dawn and optional salt to taste.
-
Garlic time
Add the minced garlic and cook for 1 minute, until fragrant. (Your kitchen will smell amazing right about now.)
-
Broth + scrape = flavor
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon—this is flavor gold.
-
Salsa & rice, let’s ride
Stir in the salsa or tomato sauce. Then add the rinsed rice and give everything a good mix.
-
Simmer to perfection
Bring the mixture to a simmer, cover, and reduce heat to medium-low. Cook for 15–20 minutes or until the rice is tender and the liquid is absorbed.
-
Say cheese
Sprinkle the mozzarella evenly over the top. Cover again and let it sit off the heat for 5 minutes, letting the cheese melt into gooey glory.
-
Serve it up
Dish out and garnish with a little extra Western Dawn if you're feelin’ spicy—or a dollop of sour cream if you’re feeling extra.
Recipe Reviews (0)
Tell us how it turned out and rate the recipe.
No reviews yet. Be the first to tell us how it turned out.