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.
Serving
Suggestions
This mixture can also be used for stuffed cabbages
Originally Submitted
2/16/2012
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