Brown Rice Casserole with Sausage and Peppers
This Brown Rice Casserole with Sausage and Peppers has lots of sausage and peppers with a small amount of rice! This is probably a lot lower in net carbs than you might think, but see the link below if you’d prefer to make a version of this using cauliflower rice!
Sometimes I pull leftovers out of the fridge and come up with something that turns out so well I make the recipe again to take photos for the blog. That’s exactly what happened with this Brown Rice Casserole with Sausage and Peppers. I had leftover brown rice and some turkey Italian sausage that I’d thawed out and never used. In the vegetable crisper I had green bell peppers that are so good this time of year.
I cooked those things together into a tasty casserole topped with cheese and decided it was a keeper, so a few days later I made it again and took these photos. And with only 1/4 cup cooked brown rice per serving, I’d still consider this to be a carb-conscious meal. But see the link below for a version of this made with cauliflower rice.
What ingredients do you need for this recipe?
- green bell pepper
- olive oil
- Italian Herb Seasoning (affiliate link)
- ground fennel (affiliate link)
- turkey or pork Italian sausage
- cooked brown rice
- Mozzarella cheese
Want a low-carb Sausage and Peppers Casserole?
With lots of sausage and peppers and not much rice, this tasty casserole only has 14 net carbs in a small serving. But check out Cauliflower Rice Sausage Casserole, which is a low-carb variation of this recipe. Both versions are delicious; give one of them a try!
What kind of Italian Sausage did I use?
I’m a huge fan of hot turkey Italian Sausage, which is the kind I used for this recipe. But any mild or spicy pork or turkey Italian sausage that you enjoy will be fine.
Want more ideas with tasty Italian Sausage?
Check out Low-Carb and Keto Italian Sausage Recipes for more tasty ideas for using Italian Sausage.
How to Make Brown Rice Casserole with Sausage and Peppers:
(Scroll down for complete printable recipe, including nutritional information.)
- Finely chop a large onion and a green bell pepper.
- Saute the onion and bell pepper in some olive oil. When they’re almost done, mix in 1 tsp. Italian Herb Seasoning and cook for a minute or two. You can also add a little ground fennel if you enjoy the fennel flavor like I do.
- Remove the sauteed onions and green peppers, squeeze turkey Italian sausage out of the casing, and cook sausage in the same pan until it’s nicely browned, breaking apart.
- Mix the vegetables and cooked brown rice into the pan with the sausage and warm it for a few minutes.
- Put the mixture into a casserole dish that you’ve sprayed with olive oil or non-stick spray.
- Top with about 3/4 cup of cheese, or more cheese if you prefer.
- Bake about 25 minutes, or just until the cheese is melted and nicely browned and the whole mixture is piping hot.
Make it a Meal:
Tasty Low-Carb Casseroles to Try:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 1 medium onion, finely chopped
- 1 large green bell pepper, stem and seeds removed and finely chopped
- 4 tsp. olive oil (divided)
- 1 tsp. Italian herb seasoning (see notes)
- 1/2 tsp. ground fennel (or more, optional)
- 19.5 oz. pkg. turkey Italian sausage
- 1 1/2 cups cooked brown rice
- 3/4 cup cheese (or more to taste)
- Preheat oven to 375F/190C.
- Heat 2 tsp. olive oil in a large heavy frying pan.
- Add the chopped onion and green bell pepper and saute until the vegetables are cooked through, about 3-4 minutes.
- Add the Italian Herb Seasoning (affiliate link) and ground fennel (if using) and saute 1-2 minutes more.
- Remove the cooked vegetables to a bowl.
- Add 2 tsp. more oil to the frying pan.
- Squeeze the turkey Italian sausage out of the casing and cook until it’s fully cooked and nicely browned, breaking apart with a turner as it cooks.
- This will take about 5-6 minutes, but don’t rush the browning.
- When sausage is done put the cooked vegetables and brown rice into the pan and mix with the sausage.
- Cook this mixture a few minutes, until the rice is warmed through.
- Put the mixture into a casserole dish that you’ve sprayed with olive oil or non-stick spray. (I used a dish that was 7″ x 9″ but a slightly larger size will work.)
- Sprinkle the cheese over the top.
- Put the casserole into the oven and bake until the cheese is melted and lightly browned and the whole thing is piping hot, about 20-25 minutes.
- Serve hot.
- This kept well in the fridge and reheated well in the microwave, although the green pepper flavor was stronger after it was reheated.
The Italian Herb Seasoning (affiliate link) I used is a mix of dried oregano, marjoram, thyme, and rosemary.
This recipe created by Kalyn as a way to use leftover brown rice she had in the fridge.
Amount Per Serving: Calories: 336Total Fat: 18gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 100mgSodium: 778mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Brown Rice Casserole with Sausage and Peppers would be a great main dish for phase two or three of the South Beach Diet, and it’s also gluten-free. There is definitely not much rice compared to the vegetable and protein ingredients so this is probably a lot lower in net carbs than you might think, but for low-carb and Keto diets you might prefer my Cauliflower Rice Sausage Casserole.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.