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stuffed pepper pot pie

(1 rating)
jrpentland avatar
Recipe by
Jim Pentland
@jrpentland
Somerset, NJ

This recipe came after I had made the stuffing for Stuffed Peppers, and of all things, forgot the peppers! I looked at what I had on hand, and saw the trusty Bisquick box in my pantry and tweaked the recipe for my own pot pie! My partner has tasted it and it passed!

►
(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For stuffed pepper pot pie

  • "PIE" FILLING
  • 2 c
    brown rice
  • 4 c
    water
  • 1 lb
    italian sausage (sweet or hot depending on taste)
  • 1 c
    ricotta cheese, part-skim
  • 1 c
    tomato sauce (i make my own, but your favorite jar will work just fine!)
  • 1/2 c
    cooked spinach (optional)
  • "PIE" CRUST
  • 1 1/2 c
    bisquick
  • 2 c
    milk
  • 4 md
    eggs (or 2 jumbo)
  • 1 pinch
    basil
  • 1 pinch
    oregano, dried
  • 1/4 c
    parmesan cheese

How To Make stuffed pepper pot pie

  • 1
    ***This recipe makes enough for two (2) 9 inch pie plates - I usually cook one immediately, and freeze the other. If you're freezing one, cover with the Bisquick, but do not bake before freezing!
  • 2
    Heat oven to 400F.
  • 3
    Cook rice according to package directions - I used Brown rice which takes a while to cook. Recipe works just as well with Minute Rice.
  • 4
    Brown sausage and drain off fat. Combine rice, sausage and remaining ingredients for pie filling.
  • 5
    Spray 2 9 inch pie plates with non-stick cooking spray and spread filling in pie plate, and sprinkle with some parmesan cheese, leaving room at the top for the crust.
  • 6
    In a small bowl, wisk together Bisquick, milk, eggs, parmesan cheese and seasonings until smooth. Pour over stuffed pepper filling in pie plate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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