Sausage and Rice Stuffed Peppers Best Dishes

Friday, March 9, 2012

Sausage and Rice Stuffed Peppers

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

Ingredients :

6 large green bell peppers
1 pound ground sausage
1 huge onion, chopped
2 (10.Seventy five ounce) cans tomato soup
2 2/3 cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to flavor
1 pound Cheddar cheese, shredded, divided
3 cups raw instantaneous rice

Instructions :

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

Slice tops off of green peppers; get rid of seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 mins, or till gentle-crisp.
Place sausage and onions in a large, deep skillet. Cook over medium high warmness until evenly brown. Reduce warmness to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; convey to a low boil. Reduce heat to low, stir in three/4 of cheese and simmer for 1 hour.
Meanwhile, preheat oven to 350 ranges F (175 tiers C).
Prepare on the spot rice in step with bundle commands. Fluff with a fork after which stir into tomato combination. Simmer for half-hour.
Spoon rice combination into peppers.
Bake in preheated oven for half-hour. Sprinkle closing cheese on peppers and location underneath broiler till cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it flippantly, and make easy-up simpler.

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