Unstuffed Pepper Casserole Friday, January 19, 2018


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) diced tomatoes with Italian herbs
1 bag Uncle Ben’s cooked white rice
2 cups shredded Cheddar cheese (8 oz)


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. Pour sausage mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil. 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.