Sausage and Rice Stuffed Peppers Best Dishes

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Sausage and Rice Stuffed Peppers

"Stuffed inexperienced peppers with rice and sausage in tacky tomato sauce. Tomato soup is used in place of tomato sauce. Very, very good."

Ingredients :

6 large inexperienced bell peppers
1 pound floor sausage
1 big onion, chopped
2 (10.Seventy five ounce) cans tomato soup
2 2/three cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups raw on the spot rice

Instructions :

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

Slice tops off of inexperienced peppers; put off seeds and membranes, and rinse nicely. Bring a huge pot of water to a boil. Add peppers and cook dinner for 15 minutes, or till soft-crisp.
Place sausage and onions in a huge, deep skillet. Cook over medium high warmth till calmly brown. Reduce warmth to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce warmness to low, stir in three/4 of cheese and simmer for 1 hour.
Meanwhile, preheat oven to 350 degrees F (one hundred seventy five levels C).
Prepare on the spot rice consistent with bundle instructions. Fluff with a fork and then stir into tomato aggregate. Simmer for half-hour.
Spoon rice mixture into peppers.
Bake in preheated oven for half-hour. Sprinkle remaining cheese on peppers and place beneath broiler until cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it evenly, and make clean-up easier.

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