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Sausage and Rice Stuffed Peppers Recipe

Recipe by: NANCIENANCIE

"Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 30 m
  • 1Slice 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.
  • 2Place 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.
  • 3Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • 4Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  • 5Spoon rice mixture into peppers.
  • 6Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 1277 cals
  • 6 large green bell peppers
  • 1 pound ground sausage
  • 1 large onion, chopped
  • 2 (10.75 ounce) cans tomato soup
  • 2 2/3 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    1277
    64%
  • Fat:
    53.1
    82%
  • Carbs:
    154.6
    50%
  • Protein:
    43.6
    87%
  • Cholesterol:
    133
    44%

Based on a 2,000 calorie diet

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