Stuffed Peppers - 4, 5 or 6Qt. Roaster
1 pound sausage meat
1 medium onion, chopped
3 stalks celery, diced
2 cups hot water
2 cubes chicken bouillon
1 cup brown rice
8½ oz can Lima Beans (optional)
10oz can cream of chicken soup
1 tsp poultry seasoning
1/2 tsp pepper
In cookwell, brown sausage at 350º F. Drain off grease. Lower temperature to 200º F. Add onions and celery. Stir until soft. Add hot water, bouillon, and rice and cook 3/4 hour. Add soup and Lima Beans. Add seasonings to taste. Set aside stuffing in a large bowl.
4 large green peppers
Slice top off each pepper. Remove stem and seeds.
Fill each pepper with mixture above. Place stuffed peppers on rack in cookwell of Nesco® 6 Quart Roaster Oven.
Add 1/4 cup hot water
Cook for 1½ hours or until tender at 200º F.
Note: To cut fat, use turkey, low-fat sausage, non-fat soup, and brown rice.
This recipe was submitted by Luella Smith, who lives in Dalzell, South Carolina.