Stuffed Pepper Pot Pie

Jim Pentland

By
@jrpentland

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!


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Comments:

Serves:

12

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

"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 medium
eggs (or 2 jumbo)
1 pinch
basil
1 pinch
oregano, dried
1/4 c
parmesan cheese

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Pork, Savory Pies
Main Ingredient: Beef
Regional Style: American