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Sausage and Rice Stuffed Peppers

Sausage and Rice Stuffed Peppers

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 6 large green bell peppers
    • 🧅 1 large onion, chopped

  • Protein

    • 1 pound ground sausage

  • Grains

    • 🍚 3 cups uncooked instant rice

  • Dairy

    • 🧀 1 pound Cheddar cheese, shredded, divided

  • Liquids

    • 💧 2 2/3 cups water
    • 🍅 2 (10.75 ounce) cans tomato soup

  • Spices

    • 1 tablespoon chili powder
    • 🧄 1 tablespoon garlic powder

STEPS

1

Slice tops off peppers; remove seeds and membranes. Rinse well.

2

Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.

3

Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown, about 10 minutes. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.

4

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

5

Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.

6

Spoon rice mixture into peppers.

7

Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.

NUTRIENTS

Per 1 serving

🔥

1277

Calories

  • 44
    Protein
  • 155
    Carbs
  • 53
    Fats

💡 For a spicier dish, add a pinch of cayenne or use hot sausage.Substitute with brown rice for added fiber and nutrition.Leftovers can be stored in the fridge for up to 3 days or frozen for a longer duration.Use fresh tomatoes instead of canned tomato soup for a more natural flavor.