Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Ingredients
- green bell peppers: 6 piece
- ground sausage: 1 pound
- onion: 1 piece (chopped)
- tomato soup: 2 cans (10.75 ounce cans)
- ⅔ cups water: 2 piece
- chili powder: 1 Tbsp
- garlic powder: 1 Tbsp
- salt and pepper: (to taste)
- cheddar cheese: 1 pound (shredded, divided)
- uncooked instant rice: 3 cups
Metric Conversion
Stages of cooking
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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.
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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.
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Meanwhile, preheat oven to 350 degrees F (175 degrees C).
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Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
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Spoon rice mixture into peppers.
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Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
