Sausage and Rice Stuffed Peppers

Ingredients

• 6 large green bell peppers
• 1 pound ground sausage
• 1 large onion , chopped
• 2.67 cups water
• 2 cans tomato soup , 10.75 ounce
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• salt and ground black pepper to taste
• 1 pound Cheddar cheese , shredded, divided
• 3 cups uncooked instant rice

Instructions

1. 1

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

2. 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. 3

   Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. 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. 4

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

5. 5

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

6. 6

   Spoon rice mixture into peppers.

7. 7

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