Bell Pepper Sausage And Rice Casserole Recipes

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SAUSAGE AND BELL PEPPERS



Sausage and Bell Peppers image

Make and share this Sausage and Bell Peppers recipe from Food.com.

Provided by Jennifer Iadevaia

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 -2 lb sausage (about 8 links, we prefer sweet, you may use hot)
1 large sweet onion, sliced and chopped
1 large red pepper, sliced and chopped (or any other sweet pepper)
olive oil
salt
pepper
1 loaf Italian bread

Steps:

  • Heat approximately 1 tablespoon of olive oil in a large frying pan.
  • Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
  • Remove the sausage and drain on a paper towel.
  • Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
  • Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
  • During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
  • Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
  • Place sausage on top of onions and peppers and cover.
  • Simmer for approximately 15 minutes or until sausage is cooked through.
  • Serve on Italian Bread.

UNCLE AL'S SAUSAGE AND PEPPERS CASSEROLE



Uncle Al's Sausage and Peppers Casserole image

Before starting this recipe, make sure everything is ready-to-go because the cooking moves really fast. By the way, the hot cherry peppers are only suggested and NOT for the weak at heart!

Provided by Food Network

Categories     main-dish

Time 1h1m

Yield 8 servings

Number Of Ingredients 16

1/4 cup olive oil
2 pounds fresh turkey sausage (about 8 links), cut in 1/2
1 medium red onion, quartered and separated
1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips
1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips
1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips
1 pound green beans, ends trimmed and halved
1 (14-ounce) can no-sugar-added diced tomatoes
3 cloves garlic, chopped
2 tablespoons chopped basil leaves, plus some for garnish
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
8 ounces button mushrooms
4 marinated hot cherry peppers, optional
Shaved Parmesan, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
  • Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

Nutrition Facts : Calories 417 calorie, Fat 37 grams, SaturatedFat 11 grams, Fiber 4 grams

SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil (divided)
12 ounces cooked Italian chicken sausage links (not breakfast sausage, cut into 1/4-inch slices*)
1 red bell pepper (cored and 1/2-inch diced (about 1 cup))
1 orange or yellow bell pepper (cored and 1/2-inch diced (about 1 cup))
1 small or 1/2 large yellow onion (1/4-inch diced (about 1 cup))
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup instant brown rice*
2 cloves garlic (minced)
Pinch red pepper flakes (optional)
1 cup low-sodium chicken broth
1 15-ounce can fire-roasted tomatoes in their juices
Chopped fresh parsley (optional for serving)

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
  • With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  • Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g

EASY ONE-SKILLET SAUSAGE AND PEPPERS WITH RICE



Easy One-Skillet Sausage and Peppers with Rice image

This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that's ready in 30 minutes!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 11

3 tablespoons olive oil
1 pound Johnsonville Fresh Italian Hot Sausage Links, de-cased (Johnsonville Fresh Italian Hot Ground Sausage or mild sausage may be substituted)
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups dry/uncooked minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Steps:

  • To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
  • Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
  • Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
  • Turn off the heat, add the parsley, and stir to combine.
  • Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.

Nutrition Facts : Calories 648 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 43 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1233 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

MEATY STUFFED PEPPER CASSEROLE



Meaty Stuffed Pepper Casserole image

My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.

Provided by rebeccahayden87

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

2 tablespoons butter
6 small green bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground Italian sausage
1 pound ground beef
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans diced tomatoes
1 cup cooked white rice
1 (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
2 (10.75 ounce) cans condensed tomato soup
¼ (10.75 ounce) can water
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
  • Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish.
  • Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
  • Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 30.1 g, Cholesterol 94 mg, Fat 31 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 14.4 g, Sodium 1467.4 mg, Sugar 13.2 g

ITALIAN SAUSAGE AND PEPPER CASSEROLE



Italian Sausage and Pepper Casserole image

This recipe came from the February 2005 issue of Betty Crocker Quick-to-fix Casseroles. I fixed this last night and made no changes to the recipe other than to double it (I have a large family) and it turned out wonderful!

Provided by lhchris

Categories     One Dish Meal

Time 1h10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 6

1 lb Italian sausage (4 to 5 links)
2 medium bell peppers, coarsely chopped (any color)
1 cup uncooked orzo pasta or 1 cup rosamarina pasta
1 (14 ounce) can beef broth
1 (8 ounce) can pizza sauce
1 cup shredded mozzarella cheese (4 oz.)

Steps:

  • Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
  • In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
  • Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.

SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE



Sausage, Bell Pepper, and Feta Polenta Casserole image

Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!

Provided by Diana Moutsopoulos

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 pound bulk mild Italian sausage
¼ cup white wine
2 tablespoons olive oil, plus more for greasing
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
salt and ground black pepper to taste
1 (16 ounce) package prepared polenta, sliced into 1/4-inch rounds
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons tomato paste
¼ cup water, or as needed
4 ounces crumbled feta cheese
3 ounces crumbled goat cheese

Steps:

  • Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
  • Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
  • Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
  • Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
  • Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g

STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h5m

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 pound ground turkey (or ground chicken or lean ground beef)
1 medium yellow onion
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cloves garlic (minced (about 1 tablespoon))
12 ounces frozen chopped spinach (thawed with as much water squeezed out as possible)
1 red bell pepper (cored and diced)
1 green bell peppers (cored and diced)
2 cups water
1 can 15-ounces fire roasted diced tomatoes in their juices
1 8-ounce can no salt added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice (rinsed and drained)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese (use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar)
For serving: chopped fresh cilantro or parsley; Greek yogurt

Steps:

  • In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
  • Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
  • Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don't worry if it's still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
  • Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 263 kcal, Carbohydrate 21 g, Protein 27 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 60 mg, Fiber 5 g, Sugar 6 g

CHEESY SAUSAGE AND RICE



Cheesy Sausage and Rice image

Cheesy Sausage and Rice is comfort food made with white rice, onions, bell peppers, smoked sausage, and cheddar cheese.

Provided by Amanda Rettke--iamhomesteader.com

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 15

2 tablespoons olive oil
1 ring (13.5 ounces) smoked sausage, (sliced into ¼-inch pieces)
1 yellow onion, (finely diced)
1 green bell pepper, (finely diced)
1 red bell pepper, (finely diced)
1 teaspoon garlic, (minced)
2 cups instant white rice
2 cans (10.75 ounces each) cream of chicken soup
2 cups chicken broth
2 cups mild cheddar cheese, (shredded, divided)
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ cup (½ stick) unsalted butter, (sliced into 4 pats)
parsley, (for garnish)

Steps:

  • Preheat oven to 400°F.
  • Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
  • Remove the skillet from heat and add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
  • Top with pats of butter (evenly spaced) and the remaining shredded cheddar cheese.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake another 20 minutes, or until cheese is hot and bubbly.
  • Top with parsley. Salt to taste.

Nutrition Facts : Calories 607 kcal, ServingSize 1 serving

BELL PEPPER, SAUSAGE AND RICE CASSEROLE



Bell Pepper, Sausage and Rice Casserole image

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.

Provided by Teresa P

Categories     Casseroles

Time 1h10m

Number Of Ingredients 12

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 salt
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 margerine
1 small onion diced (1tbsp dried minced onion opt)
1 dash(es) black pepper
1/4 Tbsp nature's seasoning

Steps:

  • 1. Preheat 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.
  • 2. Brown sausage and drain. At same time, prepare rice according to instructions on box.
  • 3. After 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.
  • 4. Add a tablespoon of virgin olive oil to pan and saute the diced bell pepper and onions.
  • 5. add sauted onions and peppers to mixture.
  • 6. Line bell pepper slices along botton of a rectangle cake pan or casserole dish. Set left over rings that do not fit to the side.
  • 7. Spoon mixture over bell pepper rings and smooth out. press remaining rings on top. Place in oven bake for 30 mins.
  • 8. after 30 mins heat v-8 and nature's seasoning in the microwave 2 mins.
  • 9. Pour heated v-8 over mixture cover with foil return to oven 10 minutes. Remove from oven and serve.

SAUSAGE CASSEROLE WITH CAULIFLOWER RICE



Sausage Casserole with Cauliflower Rice image

Provided by Julia Pacheco

Categories     Main

Time 55m

Number Of Ingredients 7

1 tbs olive oil
1 red bell pepper, diced
1 lb Italian sausage
5oz softened cream cheese, cubed
6 cups frozen cauliflower rice, or fresh
1/2 tbs Italian seasoning
1.5 cups shredded sharp cheddar cheese

Steps:

  • Preheat oven to 375 degrees
  • To a skillet on medium heat add the oil once it's hot add the bell pepper in and saute for 2 minutes. Now add the sausage in and cook though. Once cooked remove any access grease. Turn the heat off at this point and add the cubed cream cheese in and stir to combine and melt the cream cheese.
  • To a medium sized bowl add the sausage mixture in along with the cauliflower rice, Italian seasoning, and 1/2 cup of cheese stir everything together.
  • Grease a 9x13 baking dish then pour the mixture in. Top with the remaining cheese then coven with aluminum foil and bake for 25 minute now take the foil off and bake for an additional 12 minutes. Enjoy

Nutrition Facts :

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