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


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


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.

About this Recipe

Course/Dish: Rice Sides, Pork, Casseroles