Sausage and Rice Stuffed Peppers
Description
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Ingredients
•
6 large green bell peppers
•
1 pound ground sausage
•
1 large onion, chopped
•
2 2/3 cups water
•
2 (10 3/4 ounce) cans tomato soup
•
1 tablespoon chili powder
•
1 tablespoon garlic powder
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salt and pepper to taste
•
1 pound Cheddar cheese, shredded, divided
•
3 cups uncooked instant rice
Directions
1
Slice tops off peppers; remove seeds and membranes. Rinse well.
2
Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.
3
Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.
4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5
Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.
6
Spoon rice mixture into peppers.
7
Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.