MENU
  • Pinterest
    595
  • Save
    850
  • Print
    3K
  • Facebook
    74
  • Email
    134

Unstuffed Pepper Casserole

  • Prep 20 min
  • Total 40 min
  • Ingredients 7
  • Servings 6

Get the delicious taste of stuffed peppers without any of the fuss in this easy dinner bake -- no stuffing required. ...MORE+ LESS-

Ingredients

1
lb bulk hot Italian sausage
2
medium red, yellow or green bell peppers, cut into 3/4-inch pieces (2 cups)
1/2
cup chopped onion
2
cloves garlic, chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs
1
bag (10 oz) frozen cooked white rice
2
cups shredded Cheddar cheese (8 oz)

Steps

Hide Images
  • 1
    Heat oven to 375°F. In 12-inch skillet, cook sausage, bell peppers, onion and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Return sausage mixture to skillet. Stir in tomatoes, rice and 1 cup of the cheese.
  • 2
    Pour sausage mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil.
  • 3
    Bake 15 to 20 minutes or until cheese is melted. Uncover and sprinkle with remaining 1 cup cheese; bake uncovered 4 to 6 minutes or until cheese is melted.
  • Frozen precooked rice is available in the freezer section of your grocery store. Brown rice works perfectly, also.

Expert Tips

  • Use sweet Italian sausage in place of the hot for a milder dish.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
1190mg
50%
Potassium
310mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
6%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment