Sausage Stuffed Christmas Peppers

INGREDIENTS:

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.

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