Sausage Stuffed Christmas Peppers



  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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