Creamy stuffed bell peppers
I love this version of stuffed bell peppers. I'm not a fan of the rice filling. Stuffing really takes the flavor up a notch. The cream of mushroom soup sauce over the top really complements the flavors.
Creamy stuffed bell peppers
I love this version of stuffed bell peppers. I'm not a fan of the rice filling. Stuffing really takes the flavor up a notch. The cream of mushroom soup sauce over the top really complements the flavors.
Cooking Instructions
- 1
Preheat oven to 375°F.
- 2
Cut tops off bell peppers and clean out insides.
- 3
Poke holes throughout peppers with a toothpick to help cook evenly.
- 4
Brown ground sausage and onions until onions become translucent.
- 5
Mix can of cream of mushroom soup with 1 cup milk, set aside.
- 6
Make stuffing according to instructions on box.
- 7
Add stuffing to ground sausage and onions.
- 8
Add 1/2 cup of the cream of mushroom soup to the sausage/stuffing mixture.
- 9
Stuff peppers with stuffing..
- 10
Add cheese on top of peppers.
- 11
Pour remaining cream of mushroom soup all over tops of peppers.
- 12
Bake for 40 minutes to an hour.
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