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 (10.75 ounce) cans tomato soup
- 2 ⅔ 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6