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Stuffed Peppers

SUBMITTED BY: NANCIENANCIE  PHOTO BY: Melanie 

"Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good."
Stuffed Peppers Recipe
RECIPE RATING:
This recipe has been rated 71 times with an average star rating of 4.4
Read Reviews (56)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

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

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  1. Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  2. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  5. Spoon rice mixture into peppers.
  6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Jun. 10, 2003 by RETDITTO 
The time to prepare this is definitely too long. I cut down the time by adding 1 cup of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Oct. 24, 2003 by LINDA MCLEAN 
Really good, but I did make a few changes. Red peppers were on sale, so that was a no brainer.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Sep. 3, 2006 by CMP 
1st attempt at making stuffed peppers. They came out great! Only difference was I ommitted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on May 17, 2006 by swalker3 
Recipe turned out great. I won't use minute rice so I used half a pound of ground beef half a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Jan. 20, 2006 by CURTISLEE 
I like this recipe, but I will keep searching for a better stuffed peppers recipe. It's... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Apr. 15, 2008 by PieFayce 
I rated this recipe a 4 just because I changed it a little as others advised. This was my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on May 4, 2008 by ARMYCOOKWIFE 
have made this 3 time now,because this is my 11 years old favorite,i did change a few... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed on Dec. 9, 2002 by CWILLISF 
The stuffing is really good. Makes an excellent buritto mix as well, just as add lectuce. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Jan. 5, 2007 by foodaholic 
I used marinara sauce rather than tomato soup. I used some leftover brown rice instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Jul. 16, 2003 by WOODSJN 
Excellent recipe--great taste, but I believe that three cups COOKED instant rice was intended.... MORE

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Nutritional Information
Stuffed Peppers

Servings Per Recipe: 6

Amount Per Serving

Calories: 838

  • Total Fat: 53.2g
  • Cholesterol: 133mg
  • Sodium: 1140mg
  • Total Carbs: 55.8g
  •     Dietary Fiber: 4.1g
  • Protein: 34.6g

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