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Sausage Rice Stuffed Peppers

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner
Sausage Rice Stuffed Peppers
Ingredients
  • 6 large green bell peppers
  • 1 pound ground sausage
  • 1 large onion, chopped
  • 2 2/3 cups water
  • 2 (10.75 ounce) cans tomato soup
  • 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
1
Cut off the tops of the peppers, discarding them; remove seeds and membranes. Thoroughly rinse the peppers under cold running water.
2
Fill a massive pot with water, then place it on high heat until boiling point is reached. Add the peppers; cook until they become slightly tender and crisp, taking about 15 minutes. Transfer them to a suitable baking dish; set it aside for the time being.
3
Cook sausage and onions in a large, deep skillet over medium-high heat until they are evenly browned. Lower the heat to medium and stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring the mixture to a low boil. Reduce heat to low; stir in 12 ounces of cheese and let it simmer for about an hour.
4
Meanwhile, preheat your oven to 350 degrees F (175 degrees C).
5
Prepare the rice according to the package instructions. Use a fork to fluff it up, then stir it into the tomato mixture; let it simmer for 30 minutes.
6
Spoon the rice mixture into the peppers.
7
Place the peppers in the preheated oven and bake for 30 minutes. Sprinkle the remaining 3 ounces of cheese on top of the peppers; place them under the broiler until the cheese is melted and bubbly.