Preheat oven to 350°F (175°C).

Cook wild rice according to package directions.

Set cooked rice aside.

Brown sausage in a skillet over medium heat.

Drain off the excess grease from the browned sausage.

Chop the onion and red pepper.

In a large bowl, combine the cooked rice, browned sausage, chopped onion, and chopped red pepper.

Add the cream of mushroom soup to the bowl.

Mix all ingredients thoroughly.

Incorporate half of the shredded cheddar cheese into the mixture.

Grease a 10x8 inch casserole dish.

Pour the wild rice and sausage mixture into the prepared casserole dish.

Top the casserole with the remaining cheddar cheese.

Bake in the preheated oven for 1 hour, or until golden brown and bubbly.