Sausage Stuffed Green Bell Peppers

"This is a recipe I found on Campbell's Kitchen website. Sweet Italian sausage and Prego® Pasta Sauce are tucked into tender green peppers for a hearty, traditional classic."
 
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Ready In:
1hr
Ingredients:
7
Serves:
8
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ingredients

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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.

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Reviews

  1. 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.
     
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Tweaks

  1. Added 2 cloves of minced garlic in the stuffing.
     

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.
 
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