Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 1277
- Carbohydrate: 155g
- Fat: 53g
- Fiber: 5g
- Protein: 44g
- Sugar: 8g
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