Sausage and Rice Stuffed Peppers
Ingredients
- 6 large green bell peppers
- 1 pound ground sausage
- 1 large onion, chopped
- 2 ⅔ cups water
- 2 (10.75 ounce) cans tomato soup
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
- 1 pound Cheddar cheese, shredded, divided
- 3 cups uncooked instant rice
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Instructions
- Slice tops off peppers; remove seeds and membranes. Rinse well.
- 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.
- 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.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.
- Spoon rice mixture into peppers.
- Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.
Source
Original recipe: View Original
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