Prep Time::30 mins
Cook Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::6
Ingredients
6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 ⅔ cups water
2 (10.75 ounce) cans tomato soup
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
Directions
Slice tops off peppers; remove seeds and membranes. Rinse well.
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.
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.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.
Spoon rice mixture into peppers.
Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.