Sausage and Rice Stuffed Peppers

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 1277 Calories

Ingredients

• salt and pepper to taste
• 1 large onion, chopped
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 pound ground sausage
• 2 ⅔ cups water
• 6 large green bell peppers
• 2 (10.75 ounce) cans tomato soup
• 1 pound Cheddar cheese, shredded, divided
• 3 cups uncooked instant rice

Recipe Instructions

Step 1

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.

Step 5

Spoon rice mixture into peppers.

Step 6

Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.