- 6 large green bell peppers
- 1 pound ground sausage
- 1 large onion, chopped
- 2 (10.75 ounce) cans tomato soup
- 2 2/3 cups water
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- salt and pepper to taste
- 1 pound Cheddar cheese, shredded, divided
- 3 cups uncooked instant rice
- Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
- Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
- Spoon rice mixture into peppers.
- Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
03/06/2017
recipepes.com
Sausage and Rice Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
