Stuffed Pepper Casserole Recipe

Preheat the oven to 350 degrees Fahrenheit.
Add the sausage in a large oven-safe skillet set over medium heat. As the meat cooks, use a metal or wood spatula to break it into smaller pieces.
When the sausage is cooked halfway, add the butter, bell peppers, and onion and cook until softened, about 8 minutes.
Add the garlic, Italian seasoning, bouillon powder, paprika, salt, and pepper, and cook for 30 seconds or until fragrant.
Then add the chicken broth, tomato sauce, Rotel, and rice, and mix well to combine. Increase the heat to high and bring it to a simmer. Once simmering, remove from heat and cover the pot with an oven-safe lid or aluminum foil.
Transfer to the oven and bake, covered, for 30 minutes.
Remove from the oven and stir in half of the Pepper Jack cheese and all of the mozzarella cheese. Sprinkle the remaining half of the Pepper Jack cheese over the top of the casserole.
Bake, uncovered, for an additional 20-30 minutes, or until the rice is fully cooked and the cheese is melty and bubbly around the edges.
Allow the casserole to cool for 10 minutes before serving.