INGREDIENTS:

• 6 large bell peppers (red & green)
• 1 pound of High Caliber Mild Italian Sausage
• 1 large onion, chopped
• 2 (10.75 ounce) cans tomato soup
• 2 2/3 cups water
• 1 tablespoon chili powder
• ½ tablespoon High Caliber Granulated Garlic
• 1 pound Cheddar cheese, shredded
• 3 cups uncooked instant rice
• salt and pepper to taste

DIRECTIONS:

1. Cut tops off the peppers, remove the seeds and membranes (for extra festive dining, cut small star or candy cane shapes into the peppers).
2. Bring a large pot of water to a boil, add the peppers and cook on medium approximately 15min or until tender-crisp.
3. 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.
4. Preheat oven to 350°F (175°C)
5. Prepare instant rice according to package directions. Fluff with a fork and add to tomato mixture. Stir and simmer for 30min.
6. Spoon the tomato soup, sausage and rice mixture into the peppers, and bake on a cookie sheet for 30 min.