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Sausage and Rice Stuffed Peppers

4

0 min

Sausage and Rice Stuffed Peppers

Sausage and Rice Stuffed Peppers Photo 1

Time

0 min

Serving

6 persons

Calories

1277

Rating

4.00★ (175)

Cuisine

Author: Victoria Buriak
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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  1. 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.
    Sausage and Rice Stuffed Peppers Photo 2
  2. 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.
    Sausage and Rice Stuffed Peppers Photo 3
  3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
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  4. 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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  5. Spoon rice mixture into peppers.
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  6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
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