Sausage and Rice Stuffed Peppers So Tasty

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Sausage and Rice Stuffed Peppers

"Stuffed green peppers with rice and sausage in tacky tomato sauce. Tomato soup is used rather than tomato sauce. Very, superb."

Ingredients :

6 massive inexperienced bell peppers
1 pound floor sausage
1 big onion, chopped
2 (10.75 ounce) cans tomato soup
2 2/three cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to flavor
1 pound Cheddar cheese, shredded, divided
three cups raw instantaneous rice

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Slice tops off of green peppers; do away with seeds and membranes, and rinse properly. Bring a large pot of water to a boil. Add peppers and cook for 15 mins, or until smooth-crisp.
Place sausage and onions in a huge, deep skillet. Cook over medium excessive warmness till 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 warmth to low, stir in 3/4 of cheese and simmer for 1 hour.
Meanwhile, preheat oven to 350 levels F (175 levels C).
Prepare immediately rice according to package deal commands. Fluff with a fork and then stir into tomato aggregate. Simmer for 30 minutes.
Spoon rice combination into peppers.
Bake in preheated oven for 30 minutes. Sprinkle final cheese on peppers and location underneath broiler till cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it lightly, and make clean-up less complicated.

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