Sausage Stuffed Green Bell Peppers
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 14.79 ml vegetable oil
- 453.59 g Italian pork sausage, sweet, casing removed
- 1 medium onion, chopped (about 1/2 cup)
- 4.92 ml dried oregano leaves, crushed
- 236.59 ml part-skim mozzarella cheese, shredded (4 oz.)
- 4 medium green peppers, seeded and cut in half lengthwise
- 473.18 ml pasta sauce, Prego Traditional
directions
- Heat oil in medium skillet over medium-high heat, cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in cheese.
- Arrange peppers in 3-qt. shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover.
- Bake at 400°F for 40 minute or until peppers are tender.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These stuffed peppers were excellent! DH loved them and said so. He is a diabetic and it was nice to find a recipe that didn't have rice or bread/bread crumbs in the stuffing. STUFFING: I used 1 1/2lb. hot Italian link sausage meat. After browning the sausage, draining the grease and adding the onion (I also added 2 cloves of minced garlic) I noticed that the meat wasn't broken up as much as I wanted. I put a little more than a cup of the meat in my cusinart and pulsed it a few times. That did the trick and I added it together and then added the cheese. (about a heaping cup) Peppers: I used 6 Med. peppers for the incressed amt. of stuffing and placed the filled peppers in my roasting pan. SAUCE: I didn't have any bottled sauce. I used 3 Cups of homemade meatless sauce. Topped each pepper half with a little. Added a little water to the rest of the sauce and added it to the pan. BAKE TIME: I did 15 Min. @ 400 degrees then lowered to 375 degrees for your total cook time. The peppers were perfect. Your total time was spot on. - Thanks for your post. - PS: The leftovers were just as good reheated.
RECIPE SUBMITTED BY
My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.