We’ve deconstructed stuffed peppers, so you can make this comfort food favorite in just 30 minutes. With our recipe for Unstuffed Pepper Skillet, all the traditional ingredients for...
In a 12-inch skillet over medium-high heat, cook the sausage until well browned, stirring often to separate meat. Pour off any fat.Add the peppers and onion to the skillet and cook until the vegetables are tender, stirring occasionally.Stir in the soup and rice and cook until hot. Season with salt and pepper, if desired. Top with the cheese. Cover and let stand until the cheese is melted.
1 pound Italian-style turkey sausage, casing removed2 large assorted bell peppers (green, red, yellow), cut into 1 1/2-inch pieces (about 4 cups)1 extra large onion, diced (about 1 1/2 cups)1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup1 package (8.8 ounces) ready-to-heat microwavable brown rice (about 2 cups cooked rice)0.5 cup shredded part skim mozzarella cheese
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