Spinach and Feta Chicken Sausage Stuffed Peppers
Dinner time couldn’t be better with this Greenridge Naturals recipe! Trade in the standard ground beef stuffed peppers with our All-Natural Spinach and Feta Chicken Sausage stuffed peppers. Whip this scrumptious dinner up for the whole family and they will be begging for more!
- 5 Greenridge Naturals Spinach and Feta Chicken Sausages (shredded)
- 6 bell peppers
- 1/2 onion (chopped)
- 2 cans tomato soup (10.75oz ea)
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1/2 cup water
- 1 lb Greenridge Naturals Cheddar Cheese
- 3 cup brown instant rice (cooked)
- salt and pepper (to taste)
Slice tops of peppers, gut the insides of peppers and rinse well.
Bring large pot of water to a boil.
Add peppers to the pot and cook for 15 minutes, or until tender and crisp.
Place Greenridge Naturals chicken 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 cheddar cheese and simmer for 30 minutes.Preheat oven to 350 degrees.
Prepare instant rice according to package instructions. Fluff with a fork and
then stir into tomato mixture. Simmer on low for 30 minutes.Place peppers in an oven safe, 9×13 pan and spoon rice mixture into peppers.
Bake peppers for 30 minutes. Sprinkle remaining cheese on top and place under broiler until cheese is melted.
Enjoy!