Italian Sausage And Pepper Casserole

Last week, my neighbor Rick dropped off a bag full of vibrant bell peppers from his garden—red, yellow, and green, all perfectly crisp and sun-kissed. He said his pepper plants exploded this year and asked if I could “do something fun” with them. Challenge accepted.

That same evening, as the weather dipped and my kitchen windows fogged from the simmering stovetop, I found myself sautéing sausage and vegetables together, letting the sweet aroma of garlic and peppers fill the air. It reminded me of those impromptu Sunday suppers where everyone brings something to the table, and we somehow turn odds and ends into a comforting family-style meal.

This dish is its no-fuss nature. It’s hearty without being heavy, colorful enough to please the eye, and bold in flavor thanks to the Italian sausage. My teenage nephew, who claims to “hate veggies,” went in for seconds without realizing what he was eating. That’s a win. It’s also one of those recipes that invites you to make it your own—throw in extra cheese, a sprinkle of herbs, or even a spicy sausage if you’re feeling bold.

When the casserole came out of the oven, bubbling and golden on top, I didn’t even have to call anyone to the table. The smell alone did the work. And when Rick texted the next day asking for the recipe? I knew it was worth sharing.

Short Description

This Italian Sausage and Pepper Casserole is a cozy, colorful, and flavor-packed dish made with bell peppers, onions, sausage, and melted mozzarella. It’s quick to prepare and perfect for family dinners or easy meal prep.

Key Ingredients

• 1 pound Italian sausage
• 1 onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Tools Needed

• Large skillet
• Cutting board & sharp knife
• Casserole dish (9×13 inch)
• Wooden spoon or spatula
• Oven-safe gloves or mitts

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) so it’s ready to go once your filling is done.

Step 2: Cook the Sausage
In a large skillet over medium heat, cook the Italian sausage until browned. Break it into bite-sized crumbles with your spoon as it cooks, about 7–8 minutes. Drain excess fat if needed.

Step 3: Add Aromatics and Peppers
Add diced onion, sliced red, green, and yellow peppers, and minced garlic to the skillet. Cook for another 5–7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly.

Step 4: Stir in Tomatoes and Season
Pour in the diced tomatoes (including the juice) and stir everything together. Season with salt and pepper to taste. Let it simmer for 2–3 minutes so the flavors meld together.

Step 5: Transfer to Casserole Dish
Spoon the sausage and pepper mixture into a casserole dish. Spread it out evenly to cover the base.

Step 6: Add Cheese and Bake
Sprinkle shredded mozzarella evenly on top. Bake uncovered at 375°F for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden.

Step 7: Cool and Serve
Let the casserole rest for 5 minutes before serving. This helps the layers set and makes it easier to serve.

Why You’ll Love This Recipe

– Packed with protein and flavor

– Uses simple, fresh ingredients

– Great for weeknight dinners or meal prep

– Naturally gluten-free

– Freezer-friendly for easy future meals

Mistakes to Avoid & Solutions

1. Overcooking the vegetables
Sauté just until softened. Overcooked peppers turn mushy and lose flavor.
Fix: Remove the pan from heat once they start to caramelize lightly.

2. Using pre-cooked sausage with low fat
It won’t offer the same rich flavor or texture.
Fix: Opt for raw Italian sausage (mild or spicy) for best results.

3. Skipping the resting time after baking
This causes the casserole to fall apart when scooped.
Fix: Let it sit for 5 minutes to firm up.

4. Not draining fat from sausage
Excess oil can make the casserole greasy.
Fix: Drain fat or blot with a paper towel before adding vegetables.

5. Under-seasoning
Bell peppers and tomatoes need a little salt to shine.
Fix: Taste the filling before baking and adjust seasoning accordingly.

Serving and Pairing Suggestions

– Serve warm with a slice of crusty whole-grain bread or garlic toast

– Pair with a light green salad dressed in lemon vinaigrette

– Add a scoop of brown rice or quinoa for a heartier meal

– Pair with a glass of red wine like Chianti or Zinfandel

– Serve buffet-style at potlucks or family gatherings

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days

Freeze in individual portions for up to 2 months; thaw overnight before reheating

Reheat in a 350°F oven for 10–15 minutes or microwave in 1-minute intervals until hot

Add fresh cheese on top before reheating for an extra melty finish

Avoid reheating multiple times to preserve texture and flavor

FAQs

1. Can I use turkey sausage instead of pork?
Yes! Ground turkey sausage works great and is a leaner option with slightly lighter flavor.

2. What kind of mozzarella should I use?
Low-moisture shredded mozzarella melts best and browns nicely on top.

3. Can I make this casserole ahead of time?
Absolutely. Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready.

4. What size casserole dish should I use?
A standard 9×13-inch dish works best for even cooking and portioning.

5. How do I make this dish spicier?
Use hot Italian sausage and add red pepper flakes or a pinch of cayenne to the veggie mix.

Tips & Tricks

– Add a pinch of fennel seeds while cooking sausage for extra Italian flavor

– Use fire-roasted tomatoes for a smokier taste

– Don’t skimp on the resting time—it makes slicing and serving easier

– Garnish with chopped fresh parsley or basil just before serving

– Double the recipe and freeze half for a future no-fuss dinner

Recipe Variations

1. Spicy Mediterranean Style

Use hot Italian sausage

Add black olives, sun-dried tomatoes, and crumbled feta before baking

Sprinkle with oregano and fresh parsley after baking

2. Low-Carb Keto Version

Omit the diced tomatoes and use a lower-carb marinara

Add a layer of sautéed spinach or zucchini slices beneath the sausage mix

Top with mozzarella and Parmesan

3. Cheesy Pasta Casserole

Stir in 2 cups cooked penne before transferring to the dish

Add extra mozzarella and ¼ cup grated Parmesan on top

Bake as directed

4. Vegan Twist

Replace sausage with plant-based sausage crumbles

Use dairy-free mozzarella

Add a can of chickpeas or white beans for extra protein

Final Thoughts

This sausage and pepper casserole isn’t fancy, but it shows up—bold, flavorful, and dependable. I’ve watched quiet eaters go back for seconds, kids fish out peppers they usually refuse, and even busy neighbors linger just a little longer around the dinner table.

This dish may not wear a crown, but it’s the kind of recipe that earns a place in your regular rotation simply by doing what it does best—feeding people well. It’s the kind of thing you bring to the neighbor who just had a baby, or that friend who’s had a long week. And if you’re lucky enough to have leftovers, you’ll thank yourself the next day.

Try it once, and it just might become your next no-brainer dinner fix.