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
• 6 large green bell peppers
• 2 (10.75 ounce) cans tomato soup
• 1 pound Cheddar cheese, shredded, divided
• 3 cups uncooked instant rice
• 2.6666667461395 cups water

Recipe Instructions

Step 1

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

Step 2

Spoon rice mixture into peppers.

Step 3

Slice tops off peppers; remove seeds and membranes. Rinse well.

Step 4

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.

Step 5

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.

Step 6

Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.

Step 7

Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.