I turned this into a healthy recipe by making brown rice, using about a 1/4 of the cheese, and I used vegetarian ground beef in place of the sausage. I did not boil the peppers, as recommended in many reviews. The peppers came out crispy, which is good because more vitamins are retained, but I think I would have liked the taste better if the peppers were soft (as I remember stuffed peppers to be). I sautéed 1/2 onion and 3 cloves of garlic before I added the other ingredients (tomato soup, water, seasonings). After 30 minutes, the mixture was thick and I added the brown rice. I did continue cooking the rice for the additional 30 minutes. I also poured a can of diced tomatoes over the top before baking. The recipe took 1.5 hours from start to finish. Next time I would use a marinara sauce in place of the tomato soup. I’ll try covering the peppers with tin foil to see if they steam a little.
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I turned this into a healthy recipe by making brown rice, using about a 1/4 of the cheese, and...