STUFFED GREEN PEPPERS WITH CAMPBELL'S SOUP

I went looking in the refrigerator and found a pound of sausage, three cups left over rice, and three green peppers and a red one. What to make for dinner with this? Stuffed green peppers.

This is a quick and simple recipe that is a family pleaser.

RECIPE

3 cups cold rice

6 bell peppers

1 pound ground sausage

1 half sweet or white onion

1 package of mushrooms

2 cans of Campbell's Cheddar Cheese soup

1/2 soup can of milk

1/2 cup of shredded cheddar cheese plus extra for sprinkling on top

INSTRUCTIONS

• Preheat the oven to 350 degrees F.
• Slice the tops off the peppers and clean out the seeds and ribs.
• Place the peppers cut side down in a brownie or cake dish. 
• Add 1 1/2 cups of water to the dish.
• Cover the dish with foil and bake for 25 minutes.
• While peppers are cooking, prepare the sausage as directed on package. Break the meat up while cooking.
• Add the onion to the pan and cook for 3-4 minutes or until softened. 
• Add chopped up mushrooms to the sausage and onion mixture and cook that also.
• Add the rice and mix everything together
• Add two cans of Campbell's Cheddar Cheese soup and 1/2 soup can of milk. 
• Mix everything together and then add in 1/2 cup of shredded cheddar cheese and stir everything until the cheese is melted.
• Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the sausage and cheese mixture.
• Cover with foil and bake for 20 minutes. 
• Sprinkle extra shredded cheese on top of each bell pepper and serve.

If you try this, let me know in the comments what you think. 

Enjoy!

Jearise