bell pepper, sausage and rice casserole
(1 rating)
I like stuffed bell peppers yet I never eat the bell pepper so I made it so I was more likely to eat the bell pepper and the filling. This is my own recipe not a replica.
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
40 Min
Ingredients For bell pepper, sausage and rice casserole
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1 lbsausage (i prefer jc potter brand it is less greasy)
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2 cminute rice
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2 mdgreen bell peppers
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1 (12 oz) canv-8 juice
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1/4 Tbspsalt
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1 Tbspworcestershire sauce
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1 (8 oz) cantomato sauce, italian seasoned (basil, garlic & oregano)
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1 (8oz) cantomato sauce, roasted garlic seasoned
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1 Tbspmargerine
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1 smonion diced (1tbsp dried minced onion opt)
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1 dashblack pepper
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1/4 Tbspnature's seasoning
How To Make bell pepper, sausage and rice casserole
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1Preheat oven at 350 degrees. Prepare bell pepper slice off top and remove seeds. Slice the entire bell pepper in 1/4 inch slices. Dice the parts that are not perfect rings. Put the perfect rings to the side. Dice yellow onion.
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2Brown sausage and drain. At same time, prepare rice according to instructions on box.
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3After rice is prepared add salt,pepper, margerine stir then add both cans of sauce worcestershire sauce (if adding dried onion add to this mixture) and sausage.
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4Add a tablespoon of virgin olive oil to pan and saute the diced bell pepper and onions.
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5add sauted onions and peppers to mixture.
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6Line bell pepper slices along botton of a rectangle cake pan or casserole dish. Set left over rings that do not fit to the side.
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7Spoon mixture over bell pepper rings and smooth out. press remaining rings on top. Place in oven bake for 30 mins.
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8after 30 mins heat v-8 and nature's seasoning in the microwave 2 mins.
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9Pour heated v-8 over mixture cover with foil return to oven 10 minutes. Remove from oven and serve.
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