One-pan Lentil Stuffed pepper casserole

Stuffed pepper Rice casserole

This one-pan lentil stuffed pepper casserole made with Totally Sauced Tomato Basil is one of those recipes I make when I want something comforting but don’t have a lot of time (or energy). It’s quick, affordable, and made with simple ingredients you probably already have—perfect for a busy weeknight.

It tastes just like my mom’s stuffed peppers growing up. Honestly, that was always one of my favorite dinners… but I have to admit, I never really ate the pepper. I only wanted the inside. This is exactly that, minus the fuss.

Easy, filling, and the kind of meal that feels like home.

Tomato Basil

The tomato basil sauce is a big reason why. It’s one of the original K-Pasta recipes I learned years ago from an Italian grandma at a restaurant in Liberty Station. Simple and honest: whole plum tomatoes, garlic, onions, and fresh basil. Naturally sweet without any added sugar. It’s a sauce I use constantly.

Some nights it’s just a quick bowl of angel hair with chili flakes, really good olive oil, and lots of freshly grated parmesan (my favorite). Other times, it becomes the base for minestrone soup—or, like here, the backbone of this lentil and rice dish.

Simple, versatile, and nostalgic. The kind of food that quietly becomes part of your everyday cooking.

What You’ll Need

• 1 (16-oz) jar tomato basil sauce

• ¾ cup white rice

• ¾ cup brown lentils, rinsed

• 1½ cups vegetable broth

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 medium zucchini, diced small

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ cup finely grated Parmesan cheese

• 1 cup shredded mozzarella

You will also need a deep skillet pan with a fitted lid that is oven-ready. Otherwise, cook it in a saucepan and transfer it to a baking dish. Just trying to make it a one-pan dish for easy cleaning.

How to Make It

Preheat your broiler to high and position a rack in the upper third of the oven.

1. In a deep, oven-safe skillet with a tight-fitting lid, combine the rice, lentils, chopped bell peppers, the entire jar of tomato basil sauce, broth, salt, and pepper. Stir well.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, stirring once halfway through, until the rice is cooked and the lentils are tender.

3. During the last few minutes of cooking, uncover and stir in the diced zucchini and parmesan. Continue cooking until the zucchini is just tender and everything comes together.

4. Remove from heat, sprinkle mozzarella evenly over the top, and place under the broiler for 2–4 minutes, until melted and lightly golden.

5. Let rest for a few minutes before serving.

Simple, comforting, and very weeknight-friendly.

This is the kind of dinner that fits real life—simple ingredients, one pan, and big comfort. It’s fast enough for a weeknight, affordable, and somehow still feels special. The kind of meal you make once… and then keep coming back to.