Stuffed Pepper Pot Pie
By
Jim Pentland
@jrpentland
1
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!
Ingredients
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"PIE" FILLING
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2 cbrown rice
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4 cwater
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1 lbitalian sausage (sweet or hot depending on taste)
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1 cricotta cheese, part-skim
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1 ctomato sauce (i make my own, but your favorite jar will work just fine!)
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1/2 ccooked spinach (optional)
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"PIE" CRUST
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1 1/2 cbisquick
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2 cmilk
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4 mediumeggs (or 2 jumbo)
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1 pinchbasil
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1 pinchoregano, dried
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1/4 cparmesan cheese
How to Make Stuffed Pepper Pot Pie
- ***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!
- Heat oven to 400F.
- Cook rice according to package directions - I used Brown rice which takes a while to cook. Recipe works just as well with Minute Rice.
- Brown sausage and drain off fat. Combine rice, sausage and remaining ingredients for pie filling.
- 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.
- In a small bowl, wisk together Bisquick, milk, eggs, parmesan cheese and seasonings until smooth. Pour over stuffed pepper filling in pie plate.
