Sausage And Rice Stuffed Peppers

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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.