Stuffed Pepper Pot Pie

Jim Pentland


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!


★★★★★ 1 vote

20 Min
30 Min


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  • 2 c
    brown rice
  • 4 c
  • 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)

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

How to Make Stuffed Pepper Pot Pie


  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.

Printable Recipe Card

About Stuffed Pepper Pot Pie

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

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