Reviewed: Mar. 9, 2009

Very tasty, and smells SOOOOO good when it's cooking. I used all red bell pepper (no green), and mild Italian pork sausage with about a 1/2 tsp. red pepper flakes (instead of cayenne). It had plenty of heat. YUM!!

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Good basic recipe. My picky 3-year old will eat it, and it's well-balanced. I make a big batch of it, and freeze it in small batches, then thaw and bake for an easy after-work meal.

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Kristi P

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

AWESOME ROCKIN" RECIPIE! I doubled the peppers and added some Emeril's Essence....definately a keeper! Thanks!

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JEWELGIRLS

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Reviewed: Feb. 5, 2009

I did this on the stovetop too (as suggested), and tossed it into the oven for just 20 minutes or so once it was all put together...totally loved it! Great and easy recipe!

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Jan. 21, 2009

I made this casserole-except I modified the cayenne pepper. One teaspoon seemed a bit excessive, so I only used 1/4 tsp. That seemed to give it just enough "kick" without being over the top.

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April K.

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Reviewed: Jan. 19, 2009

I was looking for a receipe to use up some bell peppers in my fridge when I stumbled upon this reciepe. We thought it was great! The only altering I did to the reciepe was to add some seasonings. I added basil, oregano and garlic powder. This casserole will definately be added in as a regular on our dinner table:) Thanks.

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 13, 2009

Very good! I will admit.. was curious. Had done a search of pork garlic rice and this was one of the results. I'm not a huge fan of tomatoes and almost left it out, but made as recipe calls for except I used 1/2 of green/red peppers, 16 oz sausage, and a bit more onion than called for. Cooking time was dead on and the flavors of everything worked well together. Filling, easy to make, tastes good - it has made it into my 'permanent file'. Edited: To give 5 stars. I've now made this 4 times, found the best sausage (for my tastes anyway) for it and have it down to a science. I had originally given 4 stars, but it really needed to be changed to 5.

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LAUREY

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

I'm giving this 4 stars because it's easy and incredibly tasty, but I did make some changes. After reading the reviews, I was completely freaked out that this would be too spicy, so I used italian turkey sausage and a pound of ground pork instead of the spicy sausage. This way I could turn up the heat myself and account for the fact that I'm a complete wimp when it comes to spicy foods. I also used brown rice (which increased the cooking time) and made it on the stovetop in a cast-iron dutch oven. Since I had two pounds of meat, I increased the broth and the rice to 1 1/2 cups each. I did have some rice stick, but I think that was just my inexperience in cooking rice. I stirred it often and did add some more chicken broth about halfway through. I also threw in a can of drained mushrooms (but I would put mushrooms in my coffee if I could - ha!) I look forward to making this again with different meats and veggies mixed in and I'm certainly looking foward to the leftovers for lunch today. Great recipe!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 16, 2008

Pretty darn good. I had extra sausage (32 oz) so I added another half cup rice and half cub broth, and everything turned out just fine.

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awaymire

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Reviewed: Dec. 8, 2008

I also cooked this on the stove top, and used only one pound of pork. Although I didn't add either the cayenne or the black pepper, it was still VERY hot. My solution next time will be to use half regular pork and half spicy. The flavor was still good, even being a bit too spicy. And like I said, I did not add any spice!

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Kendra

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

this recipe was good, i used two tubes of the jimmy dean regular sausage, came out good, i over cooked the rice, so i will work on that part, that was my fault, very good, i will cook it again.

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floridabeaches123

Cooking Level: Beginning

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Reviewed: Aug. 16, 2008

The cooking process totally dried out the sausage and was not favorable to cooking rice because it took about 1 hour and half to cook it. By the time it was cooked, the sausage was dry and the veggies were mushy. Not to mention that the combination of ingredients was not tasty. My fresh sausages deserved a better ending.

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MCCOYOTE

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: May 10, 2008

Love it....Made twice now...Easy to make.....I was running short on time so I cooked it on the stovetop a little longer and then only baked it for 1/2 the time....came out perfect...Thanks for sharing.

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Apr. 24, 2008

A little bit on the spicy side but very good.

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Christina

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Reviewed: Apr. 11, 2008

Unfortunately, I have to rate this a 3 (which I don't do often). I cut the recipe in half since it was just hubby and I and used turkey sausage since I didn't have any hot italian. Like others, I opted to cook this on the stove which worked really well. The downfall was that this was extremely hot and we love spicy food. I purposely left out the black pepper and just used the cayenne, but wow, this was way too hot. On the plus side, great combo of ingredients and easy to prepare. Thanks!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 8, 2008

It was good, but really really spicy. Even when I used mild sausage, it was still pretty spicy. Next time I'm going to cut back on some of the spices. And with the sausage I definitely don't think it needed salt, so I'm going to majorly cut back on the salt. But overall it was really good and my kids just drank lots and lots of water with their dinner.

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Jessica

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

surprisingly good--easy, quick and inexpensive. kids enjoyed it.

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Lori

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

Awesome receipe! my family loves it! I took the advice and cooked it on the stove - but since my family likes the bit of "crust" when its baked, I transferred it to a 13x9 pan, sprinkled lightly with some parmesan, and baked it for about 10 min more to get a crust to the top.

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Tommi

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Reviewed: Feb. 5, 2008

This was very good. I make it with brown rice - just check on it from time to time to make sure rice doesn't stick - you may need to add a little water until rice is cooked properly - but its yummy and nutrious.

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CAITHNI

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Reviewed: Feb. 4, 2008

Great recipe, really flavorful. I used mushrooms instead of bell peppers, and added only a pinch of black pepper. I used low-sodium broth, and I added 1 tsp of salt, which was perfect. I also added a tsp of paprika and powdered ginger. One thing I found was that the rice on top of the casserole tended to remain uncooked during the baking, so stirring it once or twice would help to cook all of the rice. My family loved this!

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Danni

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Spicy Sausage and Rice Casserole

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