Stuffed Green Peppers with Sausage and Rice
Ingredients List
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6 large green bell peppers
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1 pound ground sausage
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1 large onion, chopped
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2 ⅔ cups water
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2 (10.75 ounce) cans tomato soup
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1 tablespoon chili powder
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1 tablespoon garlic powder
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salt and ground black pepper to taste
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1 pound Cheddar cheese, shredded, divided
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3 cups uncooked instant rice
Instructions
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Cut off the tops of the peppers, removing seeds and membranes. Rinse thoroughly.
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Boil a large pot of water. Add the peppers and cook for 15 minutes until they’re crisp-tender. Transfer to a broiler-safe dish and set aside.
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Brown sausage and onions in a large skillet over medium-high heat. Lower the heat and add water, tomato soup, chili powder, garlic powder, salt, and pepper. Bring to a gentle simmer. Stir in 12 ounces of cheese and simmer for 1 hour.
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Preheat the oven to 350°F (175°C).
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Cook rice according to package directions. Fluff with a fork and mix into the tomato and sausage mixture. Let simmer for 30 minutes.
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Stuff the peppers with the rice and sausage mixture.
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Bake in the preheated oven for 30 minutes. Top with the remaining 3 ounces of cheese and broil until the cheese is melted and bubbly.
Nutritional Information (per serving)
| 1277 | Calories |
| 53g | Fat |
| 155g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 1277 | |
| % Daily Value * | |
| Total Fat 53g | 68% |
| Saturated Fat 26g | 130% |
| Cholesterol 133mg | 44% |
| Sodium 1142mg | 50% |
| Total Carbohydrate 155g | 56% |
| Dietary Fiber 5g | 19% |
| Total Sugars 8g | |
| Protein 44g | 87% |
| Vitamin C 125mg | 138% |
| Calcium 581mg | 45% |
| Iron 11mg | 59% |
| Potassium 570mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5