J.W.'s Pepper and Mozzarella Casserole Recipe - Allrecipes.com
J.W.'s Pepper and Mozzarella Casserole Recipe

J.W.'s Pepper and Mozzarella Casserole

Recipe by  

"This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    55 mins

    1 hr 20 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
  3. Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
  4. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
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Reviews More Reviews

May 26, 2011

Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts

May 03, 2011

Easy and tasty. A wonderful recipe. Thanks to Dad!


8 Ratings

Jun 15, 2011

This was very tasty, quick, and simple. I didn't have the red & green peppers on hand, but an excess of tomatoes, cubanelle peppers, baby bella and oyster mushrooms. I feel like this recipe is a great way to use up the vegetable drawer. Which is always a keeper in my book. I served with a little sliced london broil and some jasmine rice. A keeper

Jan 20, 2012

We loved this recipe! However, it didn't feel like a casserole to me so we used it as spaghetti sauce and poured it over our pasta and it was delicious! I also used fresh sliced mushrooms instead of canned and I added some garlic powder to give it a little kick. I will be using this recipe for our pasta sauce and pizza sauce.

Sep 21, 2014

Delicious! I had a bounty of hot banana peppers to use up, so I used those, 1 green pepper and 1/2 each of red and yellow pepper that needed to be used up. I also had an 8 oz. pkg. of sliced fresh mushrooms to use up, so I used those in place of the canned. I sauteed all the veggies in a tiny bit of evoo and a heavy spray of PAM cooking spray, and that worked great. I seasoned the veggies w/ some s&p while they were cooking. I transferred the mixture to my casserole dish and poured the sauce over, then topped w/ some cheese (did not use as much, as we are trying to eat healthier). This was so tasty! I served it alongside steak and roasted red potatoes, but I do agree, this would be awesome over pasta. I was glad to find a new, healthy veggie side...a keeper, for sure~YUM! Thanks for sharing. :)

Oct 30, 2013

My husband said it was "serious good"!


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 1425 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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