Saddle Up! Stuffed Pepper Casserole

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 straight to your skillet with our Western Dawn seasoning—packed with green chile, chipotle, and a whisper of smoky swagger.

We took your classic stuffed peppers, ditched the fussy prep, and turned the whole thing into one skillet of bold, cheesy, pepper-packed goodness. The star? Western Dawn, our green chile chipotle blend that adds campfire comfort with a mild kick (2 out of 5 on the heat scale). It's the perfect one-pan meal for flavor explorers who like their dinner with a side of yeehaw.

🍽️ Serves:

4–6 hungry cowpokes

⏱️ Cook Time:

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

🌡️ Cook Temp:

Medium-high stovetop simmer (no oven required)

🧂 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:

1. 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.

2. 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.

3. Garlic time
   Add the minced garlic and cook for 1 minute, until fragrant. (Your kitchen will smell amazing right about now.)

4. 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.

5. Salsa & rice, let’s ride
   Stir in the salsa or tomato sauce. Then add the rinsed rice and give everything a good mix.

6. 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.

7. 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.

8. 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.