Categories: Main

Ingredients

• 6 large green peppers
• 1 lb ground sausage
• 1 large onion chopped
• 2 cans tomato soup
• 2 2/3 c. water
• 1 tbs. chili powder
• 1 tbs. garlic powder
• salt and pepper to taste
• 1 lb cheddar cheese shredded
• 3 c. uncooked instant rice

Directions

1. Slice tops off of green peppers and remove seeds and membrances. Rinse well. Bring a large pot of water to boil. Add peppers and cook for 15 minutes or until crisp tender. Place sausage and onions in a large deep skillet. Cook over medium heat until evenly brown. Reduce heat to medium and stir in soup, water and spices. Bring to a boil. Reduce heat to low. Stir in 3/4 of cheese and simmer one hour

2. Pre heat oven to 350

3. Prepare rice according to package and then add to soup mixture and let simmer for 30 minutes.

4. Spoon into peppers and bake in pre heated oven for 30 minutes. Add remaining chese and broil till melted and bubbly

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