Sausage-Stuffed Green Peppers
The classic combo of sausage and peppers takes a little twist when you turn them into sausage stuffed peppers. Simply sauté sausage with onion, stir in mozzarella and stuff into the peppers. Pour our Prego® sauce over the peppers and bake, letting the delicious flavors from the sauce infuse into the peppers. This is a great meal to prep ahead and freeze for another day. See Recipe Tips for instructions.
Ingredients
1 tablespoon vegetable oil
1 pound sweet Italian pork sausage, casing removed
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
1 cup shredded part skim mozzarella cheese (about 4 ounces)
4 medium green pepper, cut in half lengthwise and seeded
2 cups Prego® Traditional Italian Sauce
1 pound sweet Italian pork sausage, casing removed
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
1 cup shredded part skim mozzarella cheese (about 4 ounces)
4 medium green pepper, cut in half lengthwise and seeded
2 cups Prego® Traditional Italian Sauce
Instructions
Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat. Stir the onion and oregano in the skillet and cook until the onion is tender. Stir in the cheese.
Arrange the pepper halves, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the pepper halves. Pour the sauce over the filled pepper halves. Cover the baking dish.
Bake for 40 minutes or until the peppers are tender.
Arrange the pepper halves, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the pepper halves. Pour the sauce over the filled pepper halves. Cover the baking dish.
Bake for 40 minutes or until the peppers are tender.
Sausage-Stuffed Green Peppers
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The classic combo of sausage and peppers takes a little twist when you turn them into sausage stuffed peppers. Simply sauté sausage with onion, stir in mozzarella and stuff into the peppers. Pour our Prego® sauce over the peppers and bake, letting the delicious flavors from the sauce infuse into the peppers. This is a great meal to prep ahead and freeze for another day. See Recipe Tips for instructions.
Instructions
Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat. Stir the onion and oregano in the skillet and cook until the onion is tender. Stir in the cheese.Arrange the pepper halves, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the pepper halves. Pour the sauce over the filled pepper halves. Cover the baking dish.Bake for 40 minutes or until the peppers are tender.
Ingredients
1 tablespoon vegetable oil1 pound sweet Italian pork sausage, casing removed1 medium onion, chopped (about 1/2 cup)1 teaspoon dried oregano leaves, crushed1 cup shredded part skim mozzarella cheese (about 4 ounces)4 medium green pepper, cut in half lengthwise and seeded2 cups Prego® Traditional Italian Sauce
