Sausage and Rice Stuffed Peppers

Recipe View Prepare the Peppers: Slice the tops off the bell peppers, carefully removing the seeds and membranes. Rinse the peppers thoroughly. (5 minutes)

Recipe View Blanch the Peppers: Bring a large pot of water to a boil. Add the peppers and cook until they are crisp-tender. Transfer the blanched peppers to a broiler-safe baking dish and set aside. (20 minutes)

Recipe View Sauté the Sausage and Onions: In a large, deep skillet over medium-high heat, cook the ground sausage and chopped onions until the sausage is evenly browned. Reduce the heat to medium. (15 minutes)

Recipe View Simmer the Sauce: Stir in the water, tomato soup, chili powder, garlic powder, salt, and pepper. Bring the mixture to a low boil, then reduce the heat to low. Stir in 12 ounces of the shredded Cheddar cheese and simmer for 1 hour, allowing the flavors to meld. (1 hour 10 minutes)

Recipe View Cook the Rice: Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Prepare the instant rice according to the package instructions. Fluff the cooked rice with a fork and then stir it into the simmering tomato mixture. Continue to simmer for 30 minutes. (40 minutes)

Recipe View Stuff the Peppers: Spoon the sausage and rice mixture generously into the prepared bell peppers. (10 minutes)

Recipe View Bake: Bake the stuffed peppers in the preheated oven for 30 minutes. (30 minutes)

Recipe View Broil: Sprinkle the remaining 3 ounces of shredded Cheddar cheese on top of the peppers. Place the baking dish under the broiler until the cheese is melted and bubbly, creating a golden-brown crust. (5 minutes)