This recipe is such a great one, so great that we have it multiple times a month!
1 tube mild sausage
3 cups cooked rice
1/4 cup diced tomatoes
Green bell peppers
Seasoning of choice
1/2 can of cream of mushroom soup
Shredded cheese (optional)
Depending on how much of the filling you add to the peppers, if will vary how many it makes. Cut the tops off of the peppers and discard all seeds. (For me, I prefer to cut them in half as seen in a few from the picture above.) Cook your rice and let it cool. Cook your sausage until brown. Add the mushrooms and onions to the sausage and cook until onions are clear in color. Add seasonings as you wish. (I added garlic salt, pepper and creole seasoning.) Then add diced tomatoes, rice and cream of mushroom. Mix it all, stuff the peppers and place on a cookie sheet or pan. (I would use foil under as it likes to leak juices and it is a pain to clean!) I like to add cheese to the top of mine; almost any cheese would work! Cook on 350* until the tops are brown and the peppers are soft. Oven will vary. I cooked mine about 30 minutes.
Note: Cooking these peppers this way, lightens the strong bite of pepper. I say this because, my son is a super picky eater and will not touch peppers, however he loved this recipe and was asking for more!