Stuffed Bell Peppers

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Prep Time

60 minutes

Cook Time

60 minutes

Total Time

2 hours

Category

Lunch, Dinner

Ingredients (please include quantities/weights)

• 15 Bell Peppers, any color
• 15 slices of American cheese
• 1 1/2 cups uncooked quick rice
• 1 Tbs of garlic salt
• 1 lbs sausage
• 1/2 head of cabbage, finely chopped
• 1 large onion finely chopped

Instructions/Steps

• Cut tops off of peppers, clean out seeds and veins. Clean the pepper tops and dice the cut off pieces of the tops that remain.
• Set the bell peppers tightly in baking pans with open side up. Place one slice of cheese in the bottom of each pepper to help seal the bottom and sides of each pepper.
• In a large skillet, brown crumbled sausage and chopped onion, reduce heat. Add chopped cabbage after sausage is cooked through, stirring occasionally. (In the mean time start cooking the rice.) Let simmer until cabbage is thoroughly cooked and tender. Towards the end add the diced pepper trimmings from cutting the tops off.
• In a large sauce pan, add 4 cups water, 1 Tbs garlic salt and pepper. Add rice, cook per cooking instructions on rice with lid on.
• Preheat oven to 350°F.
• Combine contents of skillet and rice, mix thoroughly. This is now the filling for the peppers.
• Spoon filling into the peppers. Should just fill each pepper to the top.
• Bake uncovered on top rack for 60 minutes.

Preparation Tips / Special Notes

Keep left overs in refrigerator. Reheat in microwave. Great for lunch or dinner!