Bell Pepper, Sausage and Rice Casserole

Teresa P


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.


★★★★★ 1 vote

30 Min
40 Min


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1 lb
sausage (i prefer jc potter brand it is less greasy)
2 c
minute rice
2 medium
green bell peppers
1 (12 oz) can(s)
v-8 juice
1/4 Tbsp
1 Tbsp
worcestershire sauce
1 (8 oz) can(s)
tomato sauce, italian seasoned (basil, garlic & oregano)
1 (8oz) can(s)
tomato sauce, roasted garlic seasoned
1 Tbsp
1 small
onion diced (1tbsp dried minced onion opt)
1 dash(es)
black pepper
1/4 Tbsp
nature's seasoning

How to Make Bell Pepper, Sausage and Rice Casserole


  • 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.
  • 2Brown sausage and drain. At same time, prepare rice according to instructions on box.
  • 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.
  • 4Add a tablespoon of virgin olive oil to pan and saute the diced bell pepper and onions.
  • 5add sauted onions and peppers to mixture.
  • 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.
  • 7Spoon mixture over bell pepper rings and smooth out. press remaining rings on top. Place in oven bake for 30 mins.
  • 8after 30 mins heat v-8 and nature's seasoning in the microwave 2 mins.
  • 9Pour heated v-8 over mixture cover with foil return to oven 10 minutes. Remove from oven and serve.

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About Bell Pepper, Sausage and Rice Casserole

Course/Dish: Rice Sides, Pork, Casseroles

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