Skip to content

Pepper and Cheese Casserole with Sausage

July 21, 2011

This is one of my favorite casseroles.  I don’t cut this recipe in half, especially since it freezes really well.  This is the recipe to make when green peppers are 25 cents a piece at the farmers’ markets at the end of the summer.  Get some extra peppers and chop them up and freeze them to make this casserole again later. You can also omit the sausage and just use more peppers, but it’s really good with the sausage.  Serves 6-8.

Pepper and Cheese Casserole with Sausage

(adapted from Farmers John’s Cookbook – The Real Dirt on Vegetables)

1 1/2 cups bulgur

1 1/2 cups boiling water

1 lb. sausage

1 1/2 cups chopped onion

3 cups chopped green bell peppers (other colors work fine too)

1 1/2 cups sliced mushrooms (any kind)

1 1/2 Tbsp soy sauce

1 1/2 Tbsp dry sherry

1 tsp crushed dried marjoram (or 3 tsp fresh, minced)

1/2 tsp salt

freshly ground black pepper

1 1/2 cups cottage cheese

3/4 cups crumbled feta

4 eggs, beaten, lightly salted


Butter a 9×13 pan.  Put bulgur in a bowl and pour the boiling water over it.  Cover and let stand at least 15 min.  Preheat oven to 350 F.

Cook the sausage and onions in a large skillet until sausage is browned and onions are translucent.  Add peppers and mushrooms and cook until peppers are just becoming tender and mushrooms have released their water.  Remove from heat and stir in soy sauce, sherry, marjoram, salt, and pepper.  Mix well.

Spread the bulgur lightly in the pan.  Cover with the vegetables.  Mix the cheeses in the bowl and spread on top of the vegetables.  Pour the beaten eggs over everything.  Tap the dish on the counter to let the eggs seep through all the ingredients.  Sprinkle with paprika.

Bake, uncovered 45 minutes.  Let stand 10 minutes before serving.

I had some other colored baby bell peppers I needed to use up

Put the bulgur in the pan and use the bowl again to mix the cheeses

Cover the bulgur with the veggies and sausage

Add the cheese, egg and lots of paprika. Make sure the egg runs down into the bulgur. It stays runny if it's on top.

Lots of great leftovers!


From → Main Dishes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: